Tasty Treat Tuesday Returns

Because Daniella asked for this recipe and it really is a great one for both adults and kids, I'm posting the recipe for Strawberry Scones that I made for Ellie's birthday. For all you who don't like scones - my mother-in-law told me recently that she doesn't like them but she really liked these. They're not dry and crumbly like the usual.

Strawberry Scones

1 c. hulled and finely diced fresh strawberries (we used more than 1 c. and didn't finely dice, just chopped)
2 c. flour
1/3 c. sugar, plus a little for sprinkling
1 Tbsp. baking powder
1/4 tsp. ground nutmeg
A lemon, for zest
6 Tbsp. cold, unsalted butter, cut into 1/4 inch pieces
1/2 c. plus 1 Tbsp. light cream
1 tsp. vanilla extract

1. Heat oven to 425 degrees. Line a large baking sheet with parchment paper, using a few spots of butter or cooking oil to stick it in place (we did not do thisl; I think we just sprayed the baking sheet lightly with non-stick spray.) Set the baking sheet aside.
2. Place diced (or chopped) strawberries on several sheets of paper towel to absorb their juice (did not do this either.) Meanwhile, combine the flour, sugar, baking powder and nutmeg in a large bowl. Zest half of the lemon into the ingredients, taking care to remove just the outermost skin and not the white pith.
3. Cut in the butter with two butter knives or a pastry blender until the flour-coated pieces are the size of peas. Add the strawberries, tossing them gently with a fork to coat them.
4. Make a well in the mixture. Blend the 1/2 c. of light cream and the vanilla extract in a measuring cup and pour them into the well. Using as few strokes as possible, gently stir the dough until it forms a ball. Let the dough sit for 1 minute.
5. Clean and flour your hands and dust your work surface with flour. Place the dough on the floured surface and knead it gently three or four times. Transfer it to the large baking sheet and pat it into an 8-inch circle. Using a lightly oiled pizza cutter or serrated knife, cut the dough into 8 wedges, as you would a pizza. Use a small spatula or pie server to carefully separate the pieces, leaving at least an inch between them.
6. Brush the tops of the scones with the remaining tablespoon of light cream, then sprinkle the surfaces with sugar. Bake the scones until the outsides are crusty and starting to brown, about 18 minutes. let them cool on the baking sheet for 2 minutes, then slide the parchment and the scones onto a wire rack to cool for another 20 minutes before serving.
*Taken from the June 2007 issue of Family Fun.*

Side note: You can easily make these up the day before an event and store them in an airtight container. They are still moist and delicious the following day (or even two.)