You remember my Strawberry Bread, don't you? You don't? Okay, go ahead and read it. I have time. :)
Back to my 2 containers of strawberries that needed use. I found a delicious looking recipe for Strawberry Shortcake Scones at Fancy Frugalista. Having a bunch of strawberries and the desire to expand my scone repertoire, these were perfect. I love that they use NO cream. Perfect since I didn't have any.
These are great, and definitely best fresh and warm. Yummy!
The recipe calls for strawberry juice. My strawberries weren't willing to give up much, even after a sprinkling of sugar. So I just used what I had and filled up the rest of the way with milk. It worked. They were great.
I halved the recipe for hubby and I, if you have quite a few people to feed, go ahead and make the full batch.
Strawberry Shortcake Scones
(recipe from Fancy Frugalista)
2 c. flour
2 tsp. baking powder
1/4 c. + 2 tbl. granulated sugar
1/2 tsp. salt
1/2 c. room tempterature butter, cubed
1 tsp. vanilla
strawberry juice + milk to equal 1/3 cup. (half and half is ideal, but more milk than juice is just fine)
1/2 c. chopped strawberries (mix in some sugar and let sit to get juice)
Preheat your oven to 375 degrees. Grease a cookie sheet.
Mix together the first 4 ingredients. Then blend in the butter until it's pea sized.
In a small bowl, whisk together the egg, vanilla, juice and milk. Mix into the flour mixture just until moistened. Gently mix in the berries. Put the dough onto the cookie sheet and form into a 8-inch circle. Score into 6 to 8 slices and bake 25-30 minutes. I think you could also divide the dough into 6 to 8 pieces and put them on the cookie sheet and bake them that way. They may night take as long to bake, so keep an eye. Let cool a bit and enjoy!!
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