so. i know. i've been gone forever. sorry. i'll try my best not to let it happen again.
it's just: i had family in town. and it was too fun to pull away from.
but two nights ago my hub and i stayed up waaaay passed my bedtime to make these for the following morning. they coupled well with raspberry and/or blackberry tea.
1 cup strawberries (or other fruit)
3 Tbs sugar (granulated)
2 cups all-purpose flour
2 tsp baking powder
1/4 teaspoon salt
6 Tbs butter, in cubes, slightly softened
2/3 cup half-and-half or cream or cold buttermilk
topping: 1 Tbs sugardirections:
Preheat oven to 400 degrees. Lightly grease a cookie sheet.
If using larger fruit, cut into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside. Be sure to make the pieces small, or they tend to fall out of the dough. They'll still be plenty prominent in your finished scones.
Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or 2 knives to cut in butter (you may want to use your fingers to be sure butter is evenly mixed into flour). Stir in fruit; then add cream/half-and-half/buttermilk all at once. Use spatula to gently stir dough until it holds together.
Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don't break up the berries and don't overwork the dough. Sprinkle dough with flour if it gets sticky.
Press (pat) the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. Bake 15 minutes.
Sprinkle with sugar and bake 5-10 more minutes or until the tops are beginning to brown and spring back when you push them (this took another 15-20 minutes in my oven, but keep a careful watch and check every 5 minutes - you do not want dry scones!). (The sprinkling of sugar over the top for the last few minutes of baking creates a simple, sparkly topping.)
*courtesy of irene by way of the food librarian