Tuesday, June 8, 2010

Strawberry Scones



1 ½ C. AP flour
1/3 C. sugar
½ t. salt
1 T. baking powder
8 strawberries, diced
3 oz. cold, unsalted butter
½ C. milk
1 egg
1/4 C. lavender or plain sugar

SEE SEPARATE POST FOR LAVENDER SUGAR

Crumb together the dry ingredients with the butter until the mixture looks like wet sand. In a separate bowl, combine milk and egg. Add the strawberries and milk mixture to the crumb mixture and gently combine (do not over-mix!). Shape and cut scones on a lightly floured surface. Brush the scones with cream (or milk), and sprinkle a generous amount of lavender or plain sugar on top. Bake at 300 degrees for about 30 minutes. Cool completely before eating to allow the strawberries to set up a bit.



Shape dough 1 1/2 inch thick.


The scones will lose this shape a bit during baking. Expect scones to fall 1/2 inch.

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