Monday, September 6, 2010
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold butter
1-1/4 cups plus 2 tablespoons heavy whipping cream, divided
1 cup frozen unsweetened strawberries, chopped (I used fresh, chopped them and spread them out on waxed paper in the freezer for 20 minutes before adding them to the recipe. It works better if the berries are frozen before being incorporated into the batter.)
2 cups confectioners' sugar
3 tablespoons lemon juice
1 tablespoon butter, melted
1 tablespoon 2% milk
In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/4 cups cream just until moistened. Fold in strawberries. Turn onto a floured surface; knead 10 times.
Pat into a 9-in. x 7-in. rectangle. Cut in half horizontally. Cut each half into four rectangles; separate and place on a greased baking sheet. Brush with remaining cream. Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes.
For glaze, in a small bowl, combine the confectioners' sugar, lemon juice, butter and milk; drizzle over warm scones.
This recipe is from Taste of Home, always a wonderful, reliable source for recipes.