Strawberry Cream Scones

This is a tender scone that you can stir up quickly in one bowl.  Because they are made with cream you avoid the sometimes tricky step of cutting in butter. Serve them with freshly cut strawberries and whipped cream, strawberry jam, or enjoy them plain.

Ingredients

1 3/4 cups all-purpose flour
2 Tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 cup whipping cream (35%)
1/2 cup chopped strawberries (optional)
sugar & cream, for sprinkling (optional)

Directions

Preheat the oven to 425F.

In a large bowl, mix together the flour, sugar, baking powder and salt. Begin to stir in the cream and then gently add the strawberries, if using. Stir only until the dough comes together.

Gather the dough into a ball with your hands, adding any leftover bits from the side of the bowl. Place it on a parchment-lined baking sheet. Fold it over itself two or three times and pat it into a 1-inch thick circle.

Brush the top with a bit of cream and sprinkle with sugar. Using a large, sharp knife cut the dough into 6 or 8 wedges and separate them, so that they have room to rise and to brown. Bake for 15-20 minutes, or until golden. Serve warm.

Makes 6-8 scones.

Adapted from Dinner With Julie, Rhubarb Cream Scones.

A fresh start

by Jay Reesor

It’s a new season! A new season filled with its own unique weather issues and questions.  Will it be too hot and make it a difficult strawberry season?  Will it be too dry? Making it a challenge for our sweet corn crops.  Will it be too cold and not let the pumpkins mature and making them stay green until late into the season?  Will it be too wet and not let us get our field work done on time? It will probably be a little bit of all of these challenges, but every year that I have been farming we’ve always had some kind of a crop.  I’m grateful for that!

And with the new season comes a new group of young adults to work along with us in the farm market and in the fields. Getting to know our new young staff and reconnecting with returning staff is one of the pleasures of a new season. I’m hoping we all have a safe and productive season working together.

I hope this new spring season is a good one for each of our readers. Thank you for your patronage to our farm and store through the years. And if you are a gardener, remember, the best food is the food you grow yourself. So, get growing!

Inspecting the spring strawberry fields became more fun recently with my grand-daughter at my side and my visiting Alberta cousin Art Reesor, on the right.

Farm Market News

You’ll find familiar and new faces ready to serve you this summer at our farm market. Last week the staff came together for training and they’re eager to stock our shelves with Ontario produce and help you find your favourite fruit pies, cookies, frozen meats, Reesor’s own frozen prepared foods and more!

This week we have lots of asparagus, rhubarb, greenhouse vegetables, baking, preserves and hanging baskets and as the summer goes on, more and more Ontario goodness will be here for you.

New this year are pretty hanging baskets with a unique green moss-like basket and chain.

Key Dates for Ontario Produce

Depending on the weather, here are some seasonal produce start dates to keep in mind:

  • Asparagus: Now
  • Rhubarb:  Now
  • Strawberries:  About June 15
  • Pick Your Own Strawberries: About June 21
  • Peas: Pick Your Own & Ready-Picked About June 21
  • Green beans: Late June
  • Sweet Corn: About July 21
  • Pick Your Own Pumpkins: Early October