fresh baked strawberry scones

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Wake up this weekend with the tempting aroma of fresh baked strawberry scones–the perfect companion to a hot pot of coffee and the Sunday paper… in bed of course.  Serve slightly warm with your favorite jam, honey or clotted cream.
strawberries.jpgFresh Strawberry Scones
Yield: 8 Servings
Recipe courtesy of California Strawberry Commission

  • 1 3/4 cup unbleached flour
  • 4 tbsp. butter, refrigerated
  • 2 tsp. baking powder
  • 1/2 cup fruit juice concentrate
  • 1/4 cup plus 1 tbsp. milk
  • 1 tsp. lemon zest
  • 2 cups sliced California strawberries
  • 4 tbsp. strawberry jam


Directions

  1. Special equipment recommended, preferably a rubber spatula or a plastic dough divider.
  2. Stir the flour and baking powder together.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Mix the fruit juice concentrate and milk together, stir in the lemon zest.
  5. Make a well in the center of the flour mixture, pour in the liquid and
    begin to mix together using the plastic dough divider or rubber
    spatula. The dough should come together forming a ball, yet remain
    fairly sticky, hence the need for the dough divider. This will make
    your task much simpler.
  6. Knead the dough a few times in the bowl until it forms a workable ball,
    yet retaining most of its stickiness-you may need to work in an extra
    tablespoon or two of flour.
  7. Put the dough down to a circle about 3/4 inch thick, wrap in plastic and refrigerate for at least one hour.
  8. Prepare a baking sheet by sprinkling it with a generous amount of flour.
  9. Cut the dough with a serrated knife down the middle, as if you were splitting an English muffin.
  10. Place the bottom half of the scone dough on the baking sheet, lay the
    sliced strawberries evenly and place dollops of the jam to cover the
    bottom half.
  11. Lay the top of the scone dough over this and slightly crimp the edges
    together. You may want to carefully lift the dough at this point to
    check that enough flour has been sprinkled beneath it to prevent if
    from sticking while it bakes. If not, add a little extra.
  12. Pre-heat the oven to 400 degrees F.
  13. Cut the dough, using the dough divider or a blunt knife, into 8 equal pie-shaped wedges.
  14. Brush the top with a little milk or egg whites for a shinier appearance.
  15. Bake for 14 minutes or until browned.
  16. Serve when cooled just enough to handle, or store covered and re-heat in the toaster oven to crisp.