Double-Strawberry Scones

Recipe courtesy Better Homes and Garden

Makes: 12 servings
Prep: 20 mins
Bake: 400°F 16 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter, cut into chunks
• 3/4 cup chopped fresh strawberries
• 1/2 cup freeze-dried strawberries, (optional)
• 2 tablespoons snipped basil
• 2 eggs, lightly beaten
• 1/2 cup half-and-half
• Half-and-half or milk
• Sugar

Directions

1. Preheat oven to 400 degrees F. In a large bowl stir together the flour, the 2 tablespoons sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh and freeze-dried strawberries and basil. Make a well in center of flour mixture; set aside.
2. In a medium bowl stir together eggs and the half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened.
3. Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and pull apart slightly.
4. Brush wedges with additional half-and-half and sprinkle with sugar. Bake about 16 minutes or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave. Makes 12 scones.

From the Test Kitchen

• Tip If desired, pat dough until 3/4 inch thick. Use a sharp knife to cut into squares or use a round cutter to cut dough into circles, rerolling scraps as necessary.
• Tip Reheating:To reheat leftover refrigerated scones, microwave at 50% power for 20 to 25 seconds or until warm.