Each Scone: Calories: 210 Fat: 10 g Carb: 26 g Fiber: 1 g Protein: 4 gmore
cups all purpose flour
Tbsp baking powder
cup (1 stick) butter, cut into chunks
cup chopped fresh strawberries
Tbsp snipped basil
eggs, lightly beaten
1. Preheat oven to 400 F. In large bowl, stir together flour, 2 Tbsp sugar, baking powder, and salt. Using 2 knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh strawberries and basil. Make a well in center of flour mixture; set aside. 2. In a medium bowl, stir together eggs and milk. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened. 3. Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly flloured parchment lined baking sheet. Pat or lightly roll dough into a 3/4 inch thick circle. Cut circle into wedges and pull apart slightly. 4. Bake about 16 mins or until golden. Serve warm. Refrigerate and then reheat 15 seconds in microwave.