Strawberry Scones

After waiting all summer, I finally have ripe strawberries!

 I planted two strawberry pots in the spring.

 Our cool and cloudy summer has delayed the berries by at least a month or more.

So far I have harvested two little bowls full. The first bowl, I ate all by myself without sharing with Hubby. I felt so bad about that, but after you eat one, you can't stop!

So I had to wait a few days to pick more. This time I thought I would make something special just for Hubby, to make up for eating the first bowl.

So I decided to make him Strawberry Scones.

These are moist and delicious, with a hint of sweetness.

Strawberry Scones

Bake at 400 degrees for 20-25 minutes

8 scones

Ingredients

2 cups flour

1/4 cup packed brown sugar

2 tsp baking powder

1/4 tsp salt

2 tsps grated fresh orange peel

4 Tbsp (1/2 stick) chilled butter, cut into small pieces

1 cup diced fresh strawberries, whole raspberries, or other sweet berries

About 2/3 cup milk

Combine the flour, brown sugar, baking powder, salt and orange peel in a large bowl and mix well.

Cut in the butter with a pastry blender or rub together with fingers until crumbly.

 Gently stir in the strawberries and gradually stir in enough milk to make a soft dough.  Gather into a loose ball and knead 3 or 4 times on a lightly floured surface. (Dough will be sticky)

Pat out to a 7 " round about 3/4 " thick. Cut into 8 wedges, dipping knife in flour after each cut to prevent sticking. Using a floured spatula, transfer wedges to an ungreased baking sheet or large round quiche dish, 1/2 " apart.

Bake 20-25 minutes or until golden brown. Serve warm.

These can be stored a day or so, tightly wrapped, in the refrigerator and reheated.

Substitute 1/2 to 3/4 cup dried cranberries or cherries for the strawberries. Substitute 3/4 tsp grated fresh ginger for the orange peel.

Enjoy!