Strawberry Shortcake Scones

Ingredients

• Wheat flour

  Whole-grain

  3 cup or 360g

• Sugar

  White, granulated sugar

  ¾ cup or 150g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  4 tsp or 18g

• Salt

  Table

  ½ tsp or 3g

• Margarine - cup

  ¾ cup or 75g

• Strawberries

  Raw

  2 cup, whole or 288g

• Lemon juice

  Raw

  2 tbsp or 30g

• Vanilla extract

  2 tsp or 8g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

Directions

1. I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
2. In a food processor, combine the flour, sugar, baking powder and salt.
3. Cut in the butter by pulse processing it until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
4. Remove to a large bowl and toss in the strawberries.
5. Mix together the lemon juice, vanilla extract and milk. Pour this over the surface of the dry mixture. Toss all together gently with a wooden only enough to form a dough ball. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
6. Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
7. Brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar (or just plain sugar) if desired but this is, of course, optional.
8. Bake at 375 degrees F for 20-25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 8 large scones. Serve with thick cream.
9. Recipe by: Barry C. Parsons (source: https://www.rockrecipes.com/strawberry-shortcake-scones/)

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