Double - Strawberry Scones

This summer we have been blessed with sweet fruits and lots of fresh herbs. All over the food scene we have seen the two obvious pairs joined together in perfect harmony. This recipe from Better Homes and Gardens combines strawberries and fresh picked basil and transforms them into the perfect afternoon snack. 


Ingredients: 
2 1/2 cups  All-purpose flour
2 tbsp.        Sugar
1 tbsp.        Baking powder
1/4 tsp.      Salt
1/2 cup  or 1 stick of 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 (plus 1 tablespoon)
Sugar


Directions:- Preheat the 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.

- 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.

- 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.

- 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.

Happy Baking,
Alexandra :)