Strawberry Scones

When I think of English desserts, scones often pop into my mind.  They embody a typical British tea-time dessert - a sturdy, well built and often quite succulent morsel to be shared over an afternoon break.  Very similar to biscuits, the practice of making scones is a lot more simple than most desserts.  Within less than half an hour, I was in and out of the kitchen, ready to enjoy my homemade treat.  And, as expected, it was a delightful way to slow down the hands of time and just enjoy a respite with my family. 

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 Tbsp. sugar
• 1 Tbsp. baking powder
• 1/4 tsp. salt
• 1/2 cup butter, cut into chunks
• 3/4 cup copped fresh strawberries
• 1/2 cup freeze-dried strawberries (optional)
• 2 Tbsp. snipped basil
• 2 eggs, lightly beaten
• 1/2 cup half-and-half

Instructions:

1. Preheat oven to 400 degrees.  In a large bowl, stir together flour, 2 Tbsp. sugar, baking powder and salt.  Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.  Gently toss in strawberries and basil.  Make a well in the center of flour mixture and set aside.
2. In a medium bowl, stir together eggs and half-and-half.  Add egg mixture to flour mixture all at once.  Gently stir until just moistened.
3. Turn dough 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 the microwave.

(The original recipe came from "Better Homes and Gardens" - April 2011)