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| Strawberry Scones are great with Tea! |
With Fresh Strawberries coming into season in Northwest Ohio, I quite enjoy using their tart goodness in a satisfying and fun food I was privileged to sample.
These Strawberry Scones were a delightful treat. The somewhat moist inside with the tart berries scattered about, together with the firm and just slightly crisp outside provided a treat that was ever-so-good. Somewhere between a biscuit, a cookie, and a cake, these Scones are the perfect treat. I love to take them with my favorite and comforting cup of hot tea. They are also delicious as a sip my robust cup of morning coffee. Scones are traditionally an English food. It is no wonder the English like tea time… because it’s a great reason to indulge in these Strawberry Scones! Enjoy!!
These Strawberry Scones were a delightful treat. The somewhat moist inside with the tart berries scattered about, together with the firm and just slightly crisp outside provided a treat that was ever-so-good. Somewhere between a biscuit, a cookie, and a cake, these Scones are the perfect treat. I love to take them with my favorite and comforting cup of hot tea. They are also delicious as a sip my robust cup of morning coffee. Scones are traditionally an English food. It is no wonder the English like tea time… because it’s a great reason to indulge in these Strawberry Scones! Enjoy!!
FRESH STRAWBERRY SCONES
1 cup Fresh Strawberries, cleaned, hulled and diced
1 tsp Vanilla Extract
1 Egg 1 TLB Baking Powder
1/2 cup Half & Half 1/2 tsp Salt
2 cups Flour 1/2 tps each Cinnamon and Nutmeg
1 /3 cup Sugar 1 Lemon zested
6 TLB cold Butter
Preheat oven to 400 degrees. Line a baking sheet with parchment paper (you can lightly grease the sheet instead)
Place prepared strawberries on a paper towel to absorb any liquid.
Combine the half & half, egg and vanilla in a small container and set aside.
Whisk flour, sugar, baking powder, spices, salt and lemon zest in a mixing bowl. Use a pastry blender, or two forks and the butter to the flour mixture and cut it into pea size crumbs. Fold in the strawberries. Pour the cream and vanilla mixture over the above mixture and quickly stir until blended. Rest the dough for 2 minutes.Turn the dough onto a floured surface and knead 4-5 minutes until smooth. Move the dough onto the baking sheet and pat into an 8-inch disc. Using a serrated knife cut into 8 wedges and space them about 1-inch apart. You can also just form circles with your hand and place them on the baking sheet.
Bake until lightly brown and crusty, about 16-18 minutes. Transfer to wire rack and cool slightly before eating.
Submitted by Suzanne Holman, Napoleon
