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Strawberries 'n' Cream Scones

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Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup plus 2 teaspoons sugar, divided
  • 2-1/4 teaspoons baking powder
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed
  • 2/3 cup half-and-half cream
  • 1/2 cup coarsely chopped fresh strawberries
  • 1 large egg, lightly beaten

Details

Preparation

Step 1

In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon peel, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened.
Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges.
Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm. Yield: 8 scones

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