WHAT'S FOR BREAKFAST? DOUBLE STRAWBERRY SCONES

WOW! These are good! Even if you don't like strawberries, you might even like these.

DOUBLE STRAWBERRY SCONES

prep time: 25 minutes

Makes 12

calories approx 209 per scone

2 1/2 C flour

2 T sugar

1 T baking powder

1/4 t salt

1 stick butter, cut into chunks

3/4 C chopped fresh strawberries

1/2 C dried strawberries (optional)

2 T snipped basil

2 lightly beaten eggs

1/2 C 1/2&1/2

milk

sugar

Preheat oven to 400 degrees.

Stir together flour, sugar, baking powder & salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. I've also used a food processor to do this. Gently toss in fresh and dried strawberries and basil. Make a well in center of flour mixture, set aside.

In another bowl, stir together eggs and 1/2&1/2. Add to flour mixture all at once. Using a large spoon, gently stir  just until moistened.

Turn dough out onto a floured surface. Knead by folding and gently pressing it 5-7 times, turning dough a quarter turn after each fold. Transfer to grease baking stone or sheet. Pat or lightly roll dough into 3/4" thick circle. Cut circle into wedges and pull apart slightly OR just leave in a circle and cut after it's cooked.

Brush wedges with milk and sprinkle with sugar. Bake about 16 minutes or until golden. Serve warm. Refrigerate leftovers. Reheat 15 seconds in microwave.