2 c. flour
1/3 c. sugar
2 teas Baking Powder
¼ teas salt
1/3 c. butter (Marg)
1 egg, beaten
1 teas. Vanilla
¼ c. whipping cream (since I didn’t have this I used Sour Cream)
¼ c. buttermilk (I soured my own milk, since I didn’t have B.milk)
1c. hulled and sliced strawberries (Laura used thoroughly drained canned ones… since she didn’t have fresh. I used fresh, so I think that either canned or fresh would work out great!) Or you could try diced canned peaches too.
Glaze: Brush on top of scones just before baking:
1 beaten egg mixed with 1T. whipping cream (again I used sour cream)
and then sprinkle sugar on top of each scone.
Combine dry ingredients and cut in butter until coarse crumbs. Put a well in center and set aside.
Whisk egg, vanilla, cream and buttermilk together, Stir into dry mix just till moistened. (b/c of our flour I had to had about ¾ c. soured milk). Fold in strawberries. Knead on floured board just until smooth about 10 seconds. With hands pat into a 7” circle and 1” thick. Slice into 8-10 slices and line on lightly greased cookie sheet. (Since I have 2 smaller children, I sliced mine into smaller pieces: 16 pie shaped pieces.) Brush with glaze mixture and sprinkle with sugar and Bake at 375o @ 15 minutes. Cool on wire rack. ENJOY!
BEST IF SERVED WARM! THEY WERE NOT HALF AS GOOD THE NEXT DAY, AS THEY WERE WHEN THEY WERE FRESH OUT OF THE OVEN! =)