Strawberry Almond Scones
Ingredients:
Tip: Once cooked and cooled you can wrap each scone individually with plastic wrap and place in freezer. Remove scone 1 hour prior to eating to become room temperature.
- 1½ to 2 cups strawberries, cut into small pieces
- 1/2 cup chopped almonds
- 2 cups all purpose flour
- 3 tablespoons sugar
- 2 tsp baking powder
- ¼ teaspoon salt
- 1 egg
- 6 tablespoons butter
- ⅔ cup milk
- 1 egg for egg wash
- Crystalized sugar (optional to sprinkle on top)
- Preheat oven to 375 F degrees.
- Cut up the strawberries into small pieces and add 1 tbsp of the sugar to them.
- In a large bowl, add the flour, salt, baking powder and remaining sugar. Add the butter and using 2 knives to start cutting into the butter. Use your hands if necessary but the mixture needs to resemble small peas.
- Add the strawberries and almonds to the bowl and coat them well with the flour mixture. In a small bowl mix the egg and milk together then add to the flour bowl. Using a spatula mix everything well. Add more flour as needed if dough is too wet and sticks to hands too much. Turn dough over onto a floured surface and shape into a round 8 inch ball.
- Cut the dough into 8 triangles, just like you would cut pizza and place the triangles over a cookie tray lined with parchment paper. Brush with the egg wash. You may at this point, sprinkle the scones with additional sugar if you wish.
- Bake for 15 minutes recut the dough and place bak in oven for another 10-15 minutes or until golden brown. This will allow the scones to break cleaner and easier.
Tip: Once cooked and cooled you can wrap each scone individually with plastic wrap and place in freezer. Remove scone 1 hour prior to eating to become room temperature.