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Tuesday, May 10, 2011

Strawberry Scones

Found this recipe in a Better Homes & Gardens magazine today... going to make these this weekend!
Looks delicious!


  • 2-1/2  cups  all-purpose flour
  • 2  Tbsp.  sugar
  • 1  Tbsp.  baking powder
  • 1/4  tsp.  salt
  • 1/2  cup  (1 stick) butter, cut into chunks
  • 3/4  cup  chopped fresh strawberries
  • 1/2  cup  freeze-dried strawberries, (optional)
  • 2  Tbsp.  snipped basil
  • 2    eggs, lightly beaten
  • 1/2  cup  half-and-half
  •     Half-and-half or milk
  •     Sugar


1. Preheat oven to 400 degrees F. In a large bowl stir together the flour, the 2 tablespoons sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh and freeze-dried strawberries and basil. Make a well in center of flour mixture; set aside.
2. In a medium bowl stir together eggs and the half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened.
3. Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and pull apart slightly.
4. Brush wedges with additional half-and-half and sprinkle with sugar. Bake about 16 minutes or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave. Makes 12 scones.

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