These strawberry scones are so Delicious they’re fit for royalty. If you are like me, you’ll be glued to the t.v this Friday as William and Kate take the plunge. I plan to dedicate half of my day admiring this lavish event sipping my English tea and nibbling on this amazing and very traditional English treat. I adapted this recipe from Better Homes and Gardens magazine and omitted the dried strawberries and basil but I’m sure adding them will be just as Divine.
April 27, 2011
Combine all dry ingredient then cut in butter until fine crumbs form
Add lightly beaten eggs to half and half, then poor into dry mixture.
Combine until moistened.
Do NOT over mix…they’ll turn out like bricks.
On a generously floured surface, knead until elastic (5-7 times). Then roll out with a rolling pin but keeping quite thick. Fold each end up and rotate dough. Roll out again. This will give you layers of tender and flaky scones.
Use a biscuit cutter to cut out dough and place on a cookie sheet lined with parchment paper
lightly brush with a spot of half and half
(I just had to do the accent once)
Then generously sprinkle with sugar. You can also use sanding sugar to make them extra PURTAY!
Bake at 400 degrees for 16 minutes or until Golden
Congrats to the future King and Queen!