These are wonderful scones that we serve in the Inn & on our Homemade Breakfast Basket which is offered to guests staying in our Suites. Now that strawberries are in season & taste so good, they make these doubly good! Basil adds a bright touch that complements the berries!
2 1/2 cups flour
2 Tbs. sugar
1 Tbs. baking powder
1/4 tsp. salt
1/2 cup butter, cut into chunks
3/4 cup fresh strawberries. thick sliced
1/2 cup freeze dried strawberries (Trader Joe's carries them)
2 Tbs. fresh basil, ripped or cut chiffonade
2 egs, lightly beaten
1/2 cup half-&-half
Course Baking Sugar for garnish
Preheat oven to 400. In bowl, stir flour, sugar, baking powder & salt. Using pastry blender cut in butter until course crumbs. Gently toss in freeze dried berries & basil & mix lightly. Make a well in center & set aside.
In another bowl, stir together eggs & 1/2 & 1/2. Add this to flour mixture & stir gently until just moistened.
Turn dough out onto lightly floured surface. Knead by folding & gently pressing it 5-7 times, turning dough 1/4 turn after each fold. Transfer to lightly floured parchment lined baking sheet. Pat into 3/4 inch thick 12"circle & cut into 12 wedges. Pull apart slightly.
Brush wedges with 1/2 & 1/2 & sprinkle with Course Sugar. Bake about 14-16 min. or until golden. Serve warm. Makes 12 scones. Enjoy!