By Miranda
I got this recipe off of a bed and breakfast website a long time ago but can't remember the name of it (shoot!). It's one of my family's favorite breakfasts, so I have to share it.
Makes about 6-8 depending on the size.
Ingredients:
1 cup chopped strawberries
2 1/4 cup flour
3 Tbsp granulated sugar
2 tsp baking powder
1/4 tsp salt
6 Tbsp cold butter
2/3- 3/4 cup cold milk
Decorating sugar or raw cane sugar for the tops of the scones
Preheat oven to 425F. Grease baking sheet or line with parchment paper. Combine dry ingredients in a bowl. Cut in butter with pastry cutter or two knives (or you could pulse in a food processor) until there are no butter pieces larger than a pea.
Ingredients:
1 cup chopped strawberries
2 1/4 cup flour
3 Tbsp granulated sugar
2 tsp baking powder
1/4 tsp salt
6 Tbsp cold butter
2/3- 3/4 cup cold milk
Decorating sugar or raw cane sugar for the tops of the scones
Preheat oven to 425F. Grease baking sheet or line with parchment paper. Combine dry ingredients in a bowl. Cut in butter with pastry cutter or two knives (or you could pulse in a food processor) until there are no butter pieces larger than a pea.
Add strawberries and toss to coat them. Drizzle in milk and toss mixture just until all dry ingredients hold together. Do not overmix. Drop by large spoonfuls onto baking sheet (they expand slightly) and then sprinkle with extra sugar. Bake about 15 minutes. You can serve plain or with butter or cream cheese.
