- 12
Ingredients
- 2 3/4 cups all-purpose flour
- 1/4 cup sugar
- 1 T baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, cut into chunks
- 1 cup chopped fresh strawberries
- 2 T snipped basil
- 2 eggs, lightly beaten
- 1/2 cup half-and-half
- Half-and-half or milk
- Sugar
Preparation
Step 1
Heat oven to 400 degrees. In a large bowl, stir together 2 1/2 cups flour, the 1/4 cup sugar, baking powder and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh strawberries and basil. Make a well in center of the flour mixture; set aside.
In a medium bowl, stir together eggs and half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until incorporated.
Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning the dough one quarter turn after each fold. (If it is too sticky, add flour from the extra 1/4 cup as needed to make it workable.) Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4 inch thick circle. Cut circle into wedges and pull apart slightly.
Brush wedges with additional half-and-half and sprinkle with sugar. Bake about 14-16 minutes or until golden. Serve warm with butter or at room temp. Refrigerate any leftover scones.
Makes 12 scones