It's a star-studded cast: fresh strawberries, toasted almonds, and a snow-white glaze of confectioner's sugar and almond extract. If an epicure found a treasure chest, I imagine it would be brimming with these luscious jewels, still warm from the oven. But we mustn't ignore the golden scone beneath those delightful adornments. To echo an oft-expressed sentiment of Julia Child, whole wheat pastry flour is a revelation. It lays the foundation for these heavenly parcels and accounts for the honey-hued interior. It was my first time working with the stuff, and I am utterly enchanted.
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| Cutting them up in hearty chunks means you'll know when you meet a berry |
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| Equal parts all-purpose and whole wheat pastry flour make for a light, delicate texture |
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Gussied up: a brush of buttermilk and a dusting of turbinado sugar |
It's a treat fit for weekend mornings that are meant to be whiled away, munching scones and sipping coffee and milk in good company. Out of the oven, they demand savoring, and shouldn't be shared with anyone who hasn't the propensity to exclaim audibly upon the first taste. It just isn't fun that way.
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