Strawberries … one of spring’s (or really any time’s) best flavors. Add some scones with their heavenly, lightly sweet, moist and perfectly fluffy texture. Together, it’s really a match made in heaven.
The wonderful thing about scones is that you can create so many different flavors – whether they are savory or sweet! Today my choice was to pair strawberries with sweetened adzuki red beans. It’s the perfect blend between a classic American pastry and the most popular Korean bread filling.
One of the great things about red bean paste is how it can be paired with almost anything! Well…… maybe not everything, but with dessert ingredients, I have found that it is very versatile. Red bean paste, also known as ‘Anko’ in Japanese, is a popular ingredient used in many traditional Asian dishes. It is made from adzuki red beans that have been boiled, mashed, and sweetened with sugar and smoothed by oil, butter or shortening. The texture of red bean paste can range from thick and smooth to slightly chunky. Commercial ready-to-use red bean paste is available in most Asian stores and is super convenient. If you have the time and prefer to make your own, look for canned, ready-to-eat adzuki beans which allow you to skip the lengthy process of cooking the beans and go straight to the last step of mashing the paste. A wonderful time saver.
Soft, strawberry scones paired with a creamy, sweetened red bean paste make them hard to resist. These seasonal bites make a great addition to a brunch menu!
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Strawberry Cinnamon Scones w/ Sweet Red Bean Filling
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Instructions
Scones
Preheat oven to 375 F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder & salt.
Cut in cold butter with a pastry cutter until the dough resembles coarse crumbs.
Make a well in center of ingredients, add milk all at once, mix quickly with a fork to just combine ingredients.
On a floured surface , roll dough out thinly to about 1/4-inch thickness. Cut into rounds with a 4-inch cutter.
Place a Tbsp of red bean paste ( I used the whole 500 gm pkg for the 36 scones) on one side of each round. Fold the round in half with red bean paste inside. In a small dish, combine sugar & cinnamon. Melt butter & brush tops of each half moon lightly with butter. Generously sprinkle each scone with cinnamon mixture.
Place on prepared baking sheet. Bake for 10-15 minutes or until golden brown. Remove from oven & cool on a wire rack.
Topping
Clean & hull strawberries. Dice berries in small size. Combine with either purchased or homemade strawberry gel. Top each scone with a spoonful of glazed strawberries. Serve.
Recipe Notes
Strawberry Glaze
1 cup fresh strawberries, cleaned
1 cup sugar
3 Tbsp cornstarch
3/4 cup water
• Using a food processor, puree the fresh strawberries & set aside.
• Combine the sugar & cornstarch in a saucepan.
• Then, stir in the pureed strawberries & water.
• Next, bring the mixture to a boil, stirring constantly.
• Cook while stirring the glaze for 3-5 minutes, until thick.
• Remove the pan from heat push through a sieve. Cool.
Tourtiere is a traditional French-Canadian meal enjoyed by many people throughout Canada. There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtiere.
No matter what the meats used, or the presence or absence of potato, bold seasoning is the rule for all varieties. The four original spices used in the classic tourtiere are cinnamon, cloves, allspice and nutmeg. Like so many of these recipes that have been ‘handed down’ over generations, each family alters it to suit their taste.
While the smell and flavor are unique, they aren’t difficult to like. The flavors are ultimately simple and comforting and you probably have most of the ingredients on hand often.
This version of tourtiere replaces mashed potatoes with apples as well as using apple juice in the filling. It presents an interesting twist on the classic version.
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Pork & Apple Tourtiere Galette w/ Cranberry Chutney
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Instructions
Pastry
In a bowl, whisk together flour, baking powder & salt. Cut in butter until it resembles small peas. In a 1/2 cup measure, place 1 tsp vinegar & fill it nearly to the top with ICE water. Pour the mixture all at once over the flour mixture, mixing quickly, until dough pulls away from sides of the bowl. This should only take a couple of minutes; DO NOT OVER MIX PASTRY. Wrap in plastic wrap & place in fridge until ready to roll out.
Chutney
Place all chutney ingredients in a large saucepan. Bring to a simmer & cook on low heat until cranberries pop & fruit is soft, about 15-20 minutes. Adjust seasonings, or sweetness to your taste. Remove from heat & allow to cool for a few minutes. Place chutney in a food processor & pulse a couple of times to make a sauce-like consistency. Remove from processor & allow to cool. Store in a jar in the fridge until ready to serve with tourtiere.
Tourtiere
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In a saucepan, heat oil & brown pork, onion, garlic & spices for 5 minutes. Sprinkle with flour & mix well. Stir in the apple juice, mustard, salt & pepper.
On a lightly floured work surface, roll the dough into a 12-inch circle. Place the dough in a 10-inch pie plate & add the pork mixture. About 3/4-inch from outside edge place a ring of apple slices. Fold excess pastry in toward center.
Brush the dough with egg wash then bake for 40 minutes or until the tourtiere is golden brown.
Recipe Notes
- You may find you have a bit of extra pastry. Just wrap it well & freeze it for another time.
Cobblers are simply delicious desserts. Often made with in-season fruit—from strawberries in the summertime to apples in the fall. Pairing pomegranate with apples seems like a good choice except when it’s already March. Fresh pomegranates are available usually from September through January. But then if you’re using pomegranate juice that makes it feasible.
The pomegranate is a unique fruit with distinct edible seeds. The brilliant color and odd shape are eye-catching. Because of their high amounts of these antioxidants, pomegranates have gained a reputation as a superfood.
Yet, despite its health benefits, the consumption of pomegranates is relatively low in our country in comparison to other fruits for several reasons. First is its limited availability. In addition, they are expensive, and it also takes a bit of work to get through to the sweet fruit.
But nevertheless, the popularity of pomegranates seems to be growing. They have crept into salads, main courses, smoothies and even alcoholic mixed drinks. Now there is even pomegranate-flavored candy and gum.
These nice little individual cobblers are some of that comfort food we all like to enjoy but with a healthy twist.
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Pomegranate Apple Cobbler
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Instructions
Apples
In a large pot over medium heat, simmer pomegranate juice for 5-8 minutes.
In a small dish, combine 1/2 cup sugar, cornstarch, spice & salt. Add prepared apples & sugar/cornstarch mixture to pomegranate juice.
Simmer apple mixture for 10 -20 minutes or until apples are soft. Remove from heat & divide evenly between 8 ramekin dishes. Set ramekins on a large baking tray.
Biscuit Dough
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In a large bowl, whisk together flour, baking powder, salt & sugar. Add cold butter, then using a pastry blender or your finger tips, work butter into flour mixture until it resembles small peas. Add cold milk & combine with a fork ONLY until mixed.
Top each ramekin with dough, dividing it evenly between them. If you wish, you can sprinkle them with coarse sugar.
Bake for about 20-25 minutes or until biscuit dough test done with a wooden pick.
When baked you can serve them right in the ramekins or flip them upside down on serving plates. If you wish you can serve them with whipped cream or ice cream & top the with pomegranate seeds.
I have made all sorts of scones in my life. On the blog I have posted at least twenty different kinds using various fruits, flours and spices. Just recently, I became interested in the sweetened adzuki red bean paste.
Red bean paste, also known as ‘Anko’ in Japanese, is a popular ingredient used in many traditional Asian dishes. It is made from adzuki red beans that have been boiled, mashed, and sweetened with sugar and smoothed by oil, butter or shortening. The texture of red bean paste can range from thick and smooth to slightly chunky. Commercial ready-to-use red bean paste is available in most Asian stores and is super convenient. If you have the time and prefer to make your own, look for canned, ready-to-eat adzuki beans which allow you to skip the lengthy process of cooking the beans and go straight to the last step of mashing the paste. A wonderful time saver.
There are two most common types of red bean paste:
- Tsubuan – the paste has a chunky texture with bean shapes still intact.
- Koshian – the paste has a fine, smooth texture.
With my scones today, I divided the scone batter in half, topped it with red bean paste then added the rest of the batter creating a ‘sandwich’ look. It’s the perfect blend of a classic North American pastry and the most popular Korean red bean filling.
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Adzuki Sweet Red Bean Scones
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Instructions
Preheat oven to 375 F. Line an 8-inch round pan with parchment paper.
In a large bowl, combine sugar, flour, ginger, baking powder & salt.
Cut in cold butter with a pastry cutter until the dough resembles coarse crumbs. Set aside.
Whisk together eggs, sour cream & vanilla. Mix the wet ingredients with the dry ingredients, mixing until just combined.
Spoon half of the dough into prepared baking pan. With a fork slightly pat evenly over pan. Top with spoonful's of red bean paste then distribute it evenly over dough. Place the remaining dough on top of beans & distribute evenly. Sprinkle with black sesame seeds.
Bake for 25 -30 minutes or until golden & tests done with a wooden pick. Remove from oven & cool on a wire rack. Slice in wedges & serve.
One thing that really makes muffins and coffee cakes of all types extra special good is a sweet and crunchy streusel topping. These fluffy vanilla rhubarb cupcakes are topped with a swirl of cream cheese frosting, drizzled with poached rhubarb and then sprinkled with some crunchy, spicy, baked streusel.
The simple addition of Chinese 5-spice powder makes for a delicious aromatic streusel. Five spice powder combines Chinese cinnamon with anise, cloves, ginger and fennel in a delicious balance that complements rhubarb, coaxing out more of its natural aroma. Adding pepita seeds and baking the crumble separately, creates a special crunchier topping.
The basic streusel is very versatile in that it can be customized to your personal preferences or what you have on hand. Here are a few suggestions:
- Use 2 cups flour OR 1 cup rolled oats * 3/4 cup whole-grain flour * 3/4 cup cookie or cracker crumbs
- Use 3/4 cup sugar OR 3/4 cup brown sugar * 1/2 cup raw sugar * 1/2 cup maple syrup
- Use 1 cup butter OR 1 cup brown butter * 1/2 cup nut/seed butter * 1/4 cup coconut oil * 1/4 cup oil or sesame oil
- Add-Ins .. 1 cup coconut flakes or nuts * spices & zests * 1/2 cup toasted seeds * 1/2 cup cocoa powder or wheat germ
I realize, this is a lot of steps for just a cupcake, but I think you’ll love them.
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Crunchy Streusel Rhubarb Cupcakes
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Ingredients
Sour Cream Rhubarb Cupcakes
Ingredients
Sour Cream Rhubarb Cupcakes
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Instructions
Cupcakes
Preheat oven to 425 F. Line 9 muffin cups with large paper cups.
Wash rhubarb & trim ends. Cut rhubarb into a 1/4-inch dice. Set aside.
In a medium bowl, whisk together the flour, baking powder, salt & cinnamon. Set aside.
In another bowl, whisk together sugars, eggs, sour cream, melted butter, vanilla & orange zest. Add the wet ingredients to the flour mixture. Stir until the flour is fully incorporated. Do not over-mix. Fold in rhubarb. The batter will be thick. Scoop the batter into 9 muffin cups, evenly distributing batter.
Bake for 7 minutes. After 7 minutes, decrease the oven temperature to 350 F. & bake for another 12 - 15 minutes or until cupcakes test done. Remove from oven & cool completely on a wire rack.
Poached Rhubarb
Place rhubarb, water, sugar, food coloring (if using) & cardamom in a saucepan. Simmer very gently for about 3-5 minutes or until rhubarb is soft but NOT mushy! Put a strainer on top of a bowl. Pour mixture into strainer & put the rhubarb pieces in another dish to cool. Pour the liquid back into the saucepan & let simmer until slightly thickened, about 5-10 minutes. Pour into a bowl to let cool. Gently combine rhubarb & syrup.
Pepita 5-Spice Streusel
Combine all ingredients in a small bowl. Using a wooden spoon, stir until incorporated. Using your fingers, form fine crumbs. Spread the crumbs on a small cookie sheet and bake on a rack in the middle of the oven for 10-15 minutes, or until light golden brown.
Remove from the oven and allow to cool completely to room temperature. Crumble with fingers.
Frosting
Beat butter until pale. Add powdered sugar & beat until smooth & pale, about 1 minute. Add softened cream cheese & ginger; beat until smooth.
Assembly
Fill a piping bag fitted with a large round nozzle with frosting. Top each cupcake with a dollop of frosting then using a spoon, create a well in each dollop. Spoon a bit of poached rhubarb inside of each well. Sprinkle with pepita streusel.
There’s just something incredibly refreshing about pineapple tarts with their tangy, bright, acidic flavor nestled in shortbread crusts. Adding meringue puts a tropical twist on the classic meringue pie making them a perfect summer treat.
When it comes to making meringue, simple ingredients and instructions can lull you into thinking preparation is quick and easy. Make it once under the wrong conditions, however, and you may quickly change your mind.
Meringue is temperamental. Getting it right can be a tricky process. Weeping meringues aren’t very pretty. The meringue pulls back from the crust, moisture beads on the topping, and a clear liquid forms below the crust. It doesn’t hurt the pie but it’s not presentable.
Years ago, when I worked in the commercial food industry, I started using the idea of adding cornstarch to meringue to help stabilize it. Cornstarch is especially helpful in hot, humid weather when a meringue is most likely to absorb extra moisture.
The science behind this ‘secret ingredient‘ is that cornstarch is composed of long molecules that it is believed insert themselves between egg white proteins to prevent them from clotting too much while meringue is baking. Corn starch molecules also provide more hold for meringue. It will be easier to cut and is less likely to weep.
Brion & I are not crazy about meringue but do enjoy it for a treat once in a while.
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Pineapple Meringue Tarts
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Instructions
Shortbread Crust
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In a bowl combine butter & sugar; beat until light & fluffy. In another bowl whisk together flour & baking powder; add to butter/sugar mixture. Blend together. Divide pastry between 6 individual tart pans. Using your fingertips, evenly press the dough into pans. Place on a baking sheet & blind bake for 10 minutes or until golden. Remove from oven & allow to cool.
Pineapple Filling
In a saucepan, combine cornstarch & sugar. Gradually add water, stirring until mixture is smooth. Add lemon zest & undrained pineapple. Stir constantly over medium heat until mixture starts to boil. Reduce heat, boil 2 minutes while continuing to stir. Remove from heat, quickly stir in butter & egg yolks blending well. Allow mixture to cool to room temperature.
Meringue
In a small saucepan, combine water & cornstarch. Heat & stir until it boils & thickens. Cool thoroughly.
Beat egg whites & salt until a stiff froth. Add sugar gradually, beating until stiff & sugar is dissolved. Add vanilla & cornstarch mixture. Beat until blended & stiff.
Assembly
Divide pineapple filling between tart shells. Pipe meringue over tarts sealing to edges. If not sealed well, meringue will shrink when cool. Bake in 350 F. oven about 10 minutes until golden. Cool away from drafts.
Over the years, I have used guava paste numerous times. I found it was equally as good in both sweet and savory preparations, adding a nice ‘zing’ due to the natural acidity in guava fruit.
This specialty ingredient is made by cooking together guava fruit and sugar until it is very, very thick and then leaving the mixture to dry to remove excess moisture. This results in a paste that keeps well and is very flavorful. Guava paste is typically sold in short, wide cans or plastic packaging.
Guava paste is an ingredient found in many Cuban, Caribbean and South American recipes. A common pairing with cheese as an appetizer or baked into pastries as part of the filling. Also known as goiabada or pasta de guayaba, has a sweet, floral taste lending a distinct and tropical flavor to anything it is used in.
Today, I’m using it in some scones with cream cheese. Should be good!
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Guava Cream Cheese Scones
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Instructions
Preheat oven to 350 F. Line a round 8" baking pan with parchment paper.
In a bowl, whisk together flour, sugar & baking soda. With fingers, cut in cold butter & cream cheese until mixture resembles small peas. Do NOT over work dough. Carefully stir in guava paste cubes with a fork.
In a small cup, beat egg slightly then combine with buttermilk & vanilla. Add wet ingredients to flour mixture, stirring ONLY until combined.
Pour dough into lined baking pan, spreading evenly. Sprinkle with sanding sugar. Bake about 20 minutes or until golden & tests done. Slice into 8 wedges & serve warm.
Saskatoon berries are very high on my list of nostalgic memories from my childhood. How these little berries can evoke such a flood of treasured thoughts is amazing. Our family farm was located in Southern Alberta, (Canada). If you were to stand on our farmhouse, west veranda, the sight of the ‘foothills’ came into view (foothills are an upland area that flank the eastern side of the Rocky Mountains).
How wonderful it was to be able to pack a picnic lunch on a Sunday afternoon and be able to drive there. It was like a whole different world. A landscape of long ridges and rolling hills covered in native lodgepole pine, aspens and spruce trees. The small streams wound their way through meadows of dwarf birch, willow and prairie grasses. You could easily come across some of the beautiful wildlife such as elk, moose or deer that lived there.
This is where our family would go to pick saskatoon berries. Very often we were accompanied by family friends or relatives. It was such a great time, everyone picking berries together, eating Mom’s fabulous fried chicken and potato salad (etc. etc.) for our picnic lunch. I was looking at some pictures from those times. We must have had some hot dogs on one occasion and I burnt my mouth it seems. What priceless memories!
With ‘saskatoon season’ in full swing, Brion and I thought it would be great to pick our own this year. It certainly can’t get any fresher than that. We chose the U-Pick farm called GROVE BERRY PATCH. This is a family owned and operated farm with 20 acres of saskatoon berries and 1 acre of raspberries, black currants, highbush cranberries and vegetables. They are located 1.5 km south off Highway 16A on Spruce Valley Road, Spruce Grove, Alberta, Canada.
It was such a nice little adventure. The morning was beautiful and the atmosphere of the berry farm and its family owners was very enjoyable. We picked a pail full of gorgeous saskatoons in a short space of time. I had originally started out with thinking I would post one recipe but of course, its turns out to be three. They consist of some Saskatoon Rhubarb Tarts, Saskatoon Butter Tarts and some Saskatoon Cream Cheese Tarts. Yum!
We are adding a few pics, not only of the tarts but some from the berry farm as well as a couple from my childhood days. Hope you enjoy the blog.
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Saskatoon Berry Tarts
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Ingredients
Filling for SASKATOON RHUBARB TARTS
Filling for SASKATOON BUTTER TARTS
Filling for CREAM CHEESE SASKATOON TARTS
Ingredients
Filling for SASKATOON RHUBARB TARTS
Filling for SASKATOON BUTTER TARTS
Filling for CREAM CHEESE SASKATOON TARTS
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Instructions
Pastry
In a medium bowl, whisk together flour, baking powder & salt until completely combined. Cut in butter with a pastry cutter or fork.
Measure the vinegar into a liquid measuring cup, then add enough ice cold water to make 1/2 cup. Pour over flour mixture, gently stir with a fork ONLY until combined. Wrap dough in plastic wrap & place in refrigerator for a minimum of an hour so it can chill well. When ready to use, Roll out dough on a lightly floured work surface. Using a 3 1/2" cookie cutter, cut out tart shells & place them in tart pans.
Saskatoon Rhubarb Filling & Streusel
In a small saucepan, combine saskatoons, diced rhubarb, sugar & cardamom. Set aside. In a small bowl, combine water, lemon juice & cornstarch. Whisk together to make a slurry. Add to to saucepan & cook on medium heat, stirring until mixture becomes thickened. Remove from heat; add vanilla & allow to cool before using.
FOR STREUSAL: Place all streusal ingredients in a small dish & combine with finger tips until crumbly. Spoon berry filling into tart shells & top with streusal. Bake at 375 F. until pastry is golden.
Saskatoon Butter Tart Filling
FOR BERRY TOPPING: In a small saucepan, mix together berries & water; simmer for 10 minutes over low-medium heat. In a separate bowl, mix together sugar & cornstarch then add to the berries & combine. Stir in lemon juice; simmer until mixture slightly thickens. Set aside to cool.
FOR BUTTER TART LAYER: First beat together eggs. In a saucepan, melt the butter then add sugar, vanilla, cream, raisins & beaten eggs. Bring to a boil over medium heat & boil for 3 minutes. Set aside to cool.
TO ASSEMBLE: Place a heaping Tbsp of butter tart mixture into each shell, then fill remainder of the tart shell with the berry topping mixture. DO NOT MIX. Bake at 375 F. for 15-18 minutes or until pastry is golden. Cool before removing from tart pans.
Cream Cheese Saskatoon Tart Filling
FOR BERRY TOPPING: Crush 1 cup of saskatoon berries & place in a small saucepan with 1 cup of water. Simmer about 2 minutes. Strain & return berry juice only to saucepan. Combine sugar & cornstarch; add to sauce. Cook over low heat, stirring constantly until mixture is thick & clear. Remove from heat & stir in remaining 2 cups of saskatoons to glaze & stir gently. Pre-bake tart shells.
FOR CREAM CHEESE LAYER: In a small bowl, blend together cream cheese, lemon zest, sugar & heavy cream. Divide cream cheese mixture between baked tart shells. Top with generous portions of berry topping & serve.
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Recipe Notes
- The pastry recipe will yield about 48 mini tarts. I had doubled the pastry recipe because I wanted to make all 3 kinds. It's so nice to have some in the freezer for future use.
- If you make the pastry in 2 separate batches it seems to be nicer for some reason.
- If you happen to have any filling left over, it freezes well for another time.
The thought of rhubarb is a nostalgic thing for me. I have memories of my mother’s neat row of rhubarb plants growing along the edge of her garden. Magically each spring they would reappear from what had been frozen ground only a few short weeks before. While other plants still lay dormant, the large fan shaped rhubarb leaves quickly gathered enough sunlight to produce some juicy stalks.
Tucked in behind the water fountain, in Brion and my flower garden, are three rhubarb plants. Originally we had put them there to show off that huge foliage as well as being used in my cooking. Time has passed and with our trees becoming more mature, they are getting more shade than they like. Nevertheless, last year they were still producing in late September.
I’m going to start off this season with some RHUBARB CHEESECAKE SQUARES, a favorite recipe that comes from tasteofhome.com
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Rhubarb Cheesecake Squares
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Instructions
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In a small bowl, combine flour, oats & brown sugar. Cut in butter until crumbly. Set aside 1 cup crumb mixture; press remaining mixture onto bottom of a greased 9-inch square baking dish. Set aside. Preheat oven to 350 F.
Filling
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In a small bowl, beat cream cheese & sugar until smooth. Beat in salt, vanilla, cinnamon & nutmeg. Add egg; beat on low speed just until combined. Stir in walnuts & rhubarb. Pour over crust. Sprinkle with reserved crumb mixture.
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Bake for 35-40 minutes or until set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours before cutting into squares.
Recipe Notes
- If you are wanting to use frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a sieve, but do not press liquid out.
