These Double Strawberry Scones were today's happy food. Thank you, Lord!
Beautiful berries! Love that Plant City is so close, and we get wicked fresh strawberries!
The recipe called for "freeze-dried" berries to add color, but I used just "dried", and they were fine. (In what department of a grocery store are freeze-dried fruits?!)
I got everything ready the night before, so it only took a few minutes to get it ready in the morning!
Mix both berries and basil into the dry ingredients.
Make a well and add the egg and (fat free) half & half.
The mix is super sticky. -_- If you know me, you know I come from a long line (ok, not really long, just my Grandpa and uncles) of Britchers that DO NOT like to get messy. I don't eat powdered donuts or watermelon with my hands. Sometimes even pizza requires a knife and fork. Sorry, I'm just drawn that way. Anyway, I realized that the parchment paper works for you if you use it to fold the dough over. Duh.
I wanted to use my Pampered Chef small rectangle stone for the first time, but all this dough wouldn't fit! So I got out the well-used pizza stone. Perfect!
They took longer than called for (story of my cooking life), at 25 minutes instead of 16. But they were fantastic! The basil and fresh berries gave these little yummies a nice flavor and moisture, even thought scones are normally dry and crumbly. Worked for me : )
