Strawberry Scones

Strawberry season is coming to a close, and that makes me sad. We had just enough left in the fridge this morning for one more batch of scones for breakfast. These scones are flaky, with a biscuit like texture and a hit of fresh strawberry flavor. I love one with a cup of coffee and a bit of fresh whipped cream on the side!

I like to get everything I need out and ready to go before I start. To begin with, pre heat your oven to 400 degrees, then assemble your ingredients. I used :

2 1/2 Cups flour

2 Tablespoons of sugar

1 Tablespoon of baking powder

1/4 teaspoon of salt

1/2 cup (1 stick) butter

1 Cup fresh strawberries, chopped

2 eggs

1/2 Cup half and half

I also got out the powdered sugar and some decorative sanding sugar to make them look pretty before we ate them!

Put the flour, sugar, baking powder and salt into a large bowl. Cut the butter up into chunks and add them to the bowl, tossing them around a bit to coat them with the flour. Use a pastry blender to work the butter into the flour until only tiny pieces remain.

Add the chopped strawberries to the flour and toss them around to coat them with the flour. This will ensure that they are evenly distributed throughout the scones.

Add the eggs to the cream and whisk them together. Make a well in the center of the flour mixture and pour in the cream and eggs. Mix gently so you don't crush the strawberries, until the dough just comes together. Don't over mix!

Dump the dough out onto a lightly floured surface and pat it into a circle. Flatten it until it is approximately 12 inches in diameter and 1 1/2 inches thick. You can be creative with how you cut them. Sometimes I use a round cookie cutter, but today I decided to be more traditional and cut them into wedges. I cut the circle in half, then into 6th's then finally into 12 pieces.

Place the scones on a baking sheet lined with a silpat or parchment paper then brush each one with a bit of half and half. Pop them in the oven and bake for about 16 minutes. They should be just slightly golden brown when they are done.

While the scones are baking make a glaze. I just used the half and half left from brushing the tops of the scones and added a bit of vanilla and some powdered sugar until I got the right consistency. I also decided to decorate them with some pink sanding sugar I had left over from some easter cookies we made.

Drizzle the glaze over the slightly cooled scones and dust with a bit of sanding sugar. The scones are best enjoyed warm.