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 decided to make him Strawberry Scones.
These are moist and delicious, with a hint of sweetness.
Bake at 400 degrees for 20-25 minutes
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.