Strawberry Scones
Ingredients
1 cup strawberries (or other fruit)
3 Tbsp granulated sugar
2 cups all-purpose flour
2 tsp baking powder
¼ tsp salt
6 Tbsp butter, in cubes, slightly softened
⅔ cup half-and-half, cream, or cold buttermilk
Instructions
Preheat the oven to 400˚ F.
Lightly grease a cookie sheet.
If using larger fruit, cut into bite-sized pieces (be sure to make small pieces).
Sprinkle fruit with ½ Tbsp sugar and set aside.
Combine remaining sugar with flour, baking powder, and salt.
Add butter, using a pastry cutter or 2 knives to cut in butter.
Stir in fruit.
Add cream, half-and-half, or buttermilk.
Use a spatula to gently stir the dough until it holds together.
Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients (be gentle so as not to damage the fruit).
Sprinkle dough with flour if it is sticky.
Press the dough into a circle ¾ inch thick.
Ensure fruit is pushed into the dough (not peeking out).
Cut the circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving at least ½ inch of space between them.
Bake for 15 minutes.
Sprinkle with sugar and bake for 5-10 more minutes or until the tops are beginning to brown (and spring back when you push them).