12 scones
1 1/2 cups strawberries, hulled and cut
2 1/4 cups flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons sweet butter
2/3 cups milk
Preheat oven to 425 degrees F.
Cut strawberries into 1/2−inch pieces and sprinkle with a little sugar to bring out the juices and set
aside.
In a large mixing bowl, mix flour, sugar, baking powder and salt. Cut butter into several pieces and
add to flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the butter
looks like small peas.
Stir in strawberries and gently stir to coat. Add milk and gently stir again until dough begins to form.
Using your hands, for a ball out of dough. Then roll out on a floured board until 1/2−inch thick.
Cut the dough using a 2−inch or larger circle cutter. Place on greased baking sheet and sprinkle tops
with some sugar.
Bake 12 minutes or until golden.
