- 2 1/2 cups flour
- 1/3 cup sugar
- 1 Tbs baking powder
- tsp salt
- 1 stick cold butter (1/4 pound), cut in pieces
- 1 1/2cups firm strawberries, chopped
- 2/3 cup milk
Monday, July 9, 2012
I found myself with some ripe but pretty crunchy strawberries, and was wanting scones, so these were born. And I love them.
Follow this link to the recipe:
Mix first 4 ingredients in a bowl. Add butter pieces, and rub between your fingers until the mixture is entirely fine pieces. Gently add the strawberries and mix lightly until they are dispersed evenly in the butter/flour mixture. Add the milk and stir just until the dough forms.
Divide dough into two pieces, pat each into a round disk about 8 inches across. Cut into 8 wedges. Put each on a cookie sheet, and cover with plastic wrap. Refrigerate overnight.
Set oven to come on at 425˚ before you wake up.
Take pan out of the refrigerator, remove the plastic wrap. Put cookie sheet in the oven, and bake 15 minutes, until golden brown. Cool for at least 5 minutes, then enjoy.
You can separate the wedges and freeze them, and store in a plastic bag in the freezer. Then bake only as many as you need, straight from the freezer. Put them in for 20 minutes, but check at 15.
If you want, brush tops with milk and sprinkle on a bit of sugar - if you can get turbinado sugar, it holds its shape well during baking.
You could substitute firm peaches, or apples for the strawberries.