Strawberry Scones

These strawberry scones are so Delicious they're fit for royalty.  If you are like me, you'll be glued to the t.v this Friday as William and Kate take the plunge.   I plan to dedicate half of my day admiring this lavish event sipping my English tea and nibbling on this amazing and very traditional English treat.  I adapted this recipe from  Better Homes and Gardens magazine and omitted the dried strawberries and basil but I'm sure adding them will be just as Divine.

Combine all dry ingredient then cut in butter until fine crumbs form

Add lightly beaten eggs to half and half, then poor into dry mixture. 

 Combine until moistened. 

Do NOT over mix...they'll turn out like bricks.

On a generously floured surface, knead until elastic (5-7 times).  Then roll out with a rolling pin but keeping quite thick.  Fold each end up and rotate dough.  Roll out again.  This will give you layers of tender and flaky scones.

Use a biscuit cutter to cut out dough and place on a cookie sheet lined with parchment paper

lightly brush with a spot of half and half

(I just had to do the accent once)

Then generously sprinkle with sugar.  You can also use sanding sugar to make them extra PURTAY!

Bake at 400 degrees for 16 minutes or until Golden

Congrats to the future King and Queen!

Strawberry Scones

Ingredients

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
2 eggs, lightly beaten
1/2 cup half-and-half
Half-and-half or milk
Sugar


Directions

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 strawberries.   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