Mmmmm, fresh strawberry scones! Yet another fantastic way to enjoy strawberries. Maybe I'll be a strawberry farmer when I grow up.... Maybe, just maybe, then I'd be able to eat enough to quench my appetite. :)
I think these scones and a nice fruit smoothie make the best weekend breakfast ever.
This scone recipe is my favorite, and it is quite adaptable--sometimes I add blueberries, sometimes in the winter I add orange zest and cranberries. It has never failed me though. :) Soft and flakey and perfectly sweet.
Give it a try this weekend! You'll be happy you did.
2 c. all-purpose flour (I often use 1/2 whole wheat. The result is often grainier, but more hearty and healthy)
1/3 c. sugar
2 tsp. freshly grated lemon zest
2 tsp. baking powder
¾ tsp. salt
6 Tbsp. butter
¾ c. heavy cream (or milk/almond milk...)
~2 c. chopped strawberries
1. Preheat oven to 400°.
2. In a large bowl, combine the flour, sugar, lemon zest, baking powder and salt.
3. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the heavy cream just until combined.
4. On a lightly floured surface, shape the dough into either a circle or a square, then cut the dough into 8 wedges or 9 squares.
5. Place on a greased cookie sheet; bake for 16 minutes or until scones are golden brown.