Strawberry Scones

 The recipe I use for scones is one I have been using for 12 years when I met Ann Thibault on the Garden Web cooking forum. A lot of my blog followers know Ann, and she has tried and true recipes. She posts photos of her meals daily on Facebook, and has a large following. We each had a scone for breakfast, and tonight we will have strawberry shortcake using the scones. 

Thibault's Table

Scone recipe:

2 1/4 cups flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

6 Tbsp. cold butter

1 cup heavy cream

3/4 cup frozen raspberries (blueberries, blackberries, strawberries, red currants, etc..)

extra cream and sugar

Glaze (Optional)

2 teaspoons softened or melted butter

1/2 cup of powdered sugar

few tablespoons cream or milk

1 teaspoon vanilla

Mix all ingredients together. Thin with additional cream or milk if necessary.

Preheat oven to 425°F. Mix together the flour, sugar, baking powder and salt. Cut in

butter until it resembles coarse meal. Stir cream in to flour mixture. Mix quickly with

fork just until dough starts to come together. Tip out onto lightly floured surface.

(Will look shaggy) Using hands gently pat mixture to flatten. Now fold dough like an

envelope. Turn and fold again. Do this at least three to four times. Before the last

turn, push frozen fruit into dough. Finish with final fold and turn and roll dough into round. Cut into six or eight triangles. Do not over-handle. (Folding forms

layers which makes for a very flaky scone).

Deb