UDALL GIRLS COOK

Strawberry Scones

Ingredients:

1 cup finely diced fresh strawberries (set on paper towels to absorb juice)

2 cups of flour

1/3 cup sugar

1 Tbsp. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

A lemon, for zest

6 Tbsp. cold butter, cut into small pieces

1/2 cup plus 1 Tbsp. light cream

1 tsp. vanilla

Procedure:

1. Heat oven to 425 degress. Line a large baking sheet with parchment paper.

2. Combine flour, sugar, baking powder, salt, and nutmeg in a bowl. Zest the lemon and add.

3. Cut in the butter with 2 knives or a pastry blender until the flour coated pieces are the size of peas. Add the strawberries, tossing gently.

4. Mix the cream with the vanilla and gently add them, gently using as few strokes as possible until it forms a ball. Let the dough set 1 minute.

5. Transfer ball to baking sheet and pat into an 8 inch circle. Cut into 8 wedges (like a pizza) with a pizza cutter or knife. Use a spatula to separate the pieces, leaving an inch between them.

6. Brush the tops of the scones with the remaining 1 Tbsp of cream. Bake for 18 minutes, until the tops start to brown. Let them cool 2 minutes then slide the parchment paper to a wire rack to cool for 20 minutes.

7. I like to drizzle the tops with a little vanilla frosting. I do not have an exact recipe for it (mix together powdered sugar, butter, vanilla, and a little milk). If you don't want to put frosting on them, sprinkle them with a little sugar after you brush them with the cream, just before baking them.