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Prep Time: 20 Minutes Cook Time: 14 Minutes |
Ready In: 34 Minutes Servings: 12 |
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Think Redwall! I got this off of a Redwall site a while back. I have made them numerous times and they are GOOD! Serve with lashings of whipped cream. Ingredients:
1 cup strawberry, diced |
2 1/2 cups all-purpose flour |
4 tablespoons sugar |
2 teaspoons baking powder |
1 dash salt |
6 tablespoons butter |
2/3 cup milk or 2/3 cup cream |
1 cup heavy cream |
1/4 cup sugar |
1 teaspoon vanilla |
Directions:
1. Heat oven to 425 degrees Fahrenheit.
2. Dice strawberries and set aside.
3. In a bowl, mix the flour, sugar, baking powder, and salt.
4. Add butter and blend until it is crumbly.This can be done in a food processor to speed things up.
5. Stir in strawberries and toss.
6. Add milk or cream.
7. Mix until it holds together.
8. Divide dough in half.
9. On floured surface, roll into 2 circles 1/2 inch thick.
10. Cut, as for pie, into 6 slices each.
11. Place on greased cookie sheet.
12. Bake for 10 to 12 minutes or until golden brown.
13. While scones are baking, whip the heavy cream, sugar and vanilla in a cold bowl until stiff.
14. Notes: I make the dough in the morning and cut it, put it on a cookie sheet lined with waxed paper and freeze it. When I am ready for a cuppa and a scone, I take however many I want out and bake, adding about 3 or 4 minutes to my baking time. I put the rest of the dough in a freezer bag and return it to the freezer. That way, you can always have fresh scones in a jiffy. I also brush them with cream and sprinkle with sugar before baking.
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