Tasty Thursday: Double-Strawberry scones!

We found this recipe in our May issue of BHG magazine.  In keeping with our strawberries theme for Tasty Thursdays in May, here it is.  Christina is planning on making these for a Mother's Day brunch this weekend!

Double-Strawberry Scones

(recipe courtesy of BHG magazine and BHG.com)

Ingredients:

• 2-1/2 cups all-purpose flour
• 2 Tbsp. sugar
• 1 Tbsp. baking powder
• 1/4 tsp. salt
• 1/2 cup (1 stick) butter, cut into chunks
• 3/4 cup chopped fresh strawberries
• 1/2 cup freeze-dried strawberries, (optional - Trader Joe's carries these!)
• 2 Tbsp. snipped basil
• 2 eggs, lightly beaten
• 1/2 cup half-and-half
• Half-and-half or milk
• Sugar

Directions:
1. Preheat oven to 400 degrees F. In a large bowl stir together the flour, the 2 tablespoons sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh and freeze-dried strawberries and basil. Make a well in center of flour mixture; set aside.

2. In a medium bowl stir together eggs and the half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened.

3. Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and pull apart slightly.

4. Brush wedges with additional half-and-half and sprinkle with sugar. Bake about 16 minutes or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave. Makes 12 scones.

Happy baking!
Christina & Meghan