Double-Strawberry Scones

Prep 25 min. Bake 16 min. Oven 400 2 1/2 cups all-pupose flour 2 Tbsp. sugar 1 Tbsp. baking powser 1/4 tsp. salt 1/2 cup (1 stick) butter, cut into chunks 3/4 cup chopped fresh strawberries 1/2 cup freeze-dried strawberries (optional) 2 Tbsp. snipped basil 2 eggs, lightly beaten 1/2 cup half-and-half Half-and-half or milk sugar 1. Preheat oven to 400F. In large bowl stir together flour, the 2 tablespoons sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh and freeze-dried strawberries and basil. Make a well in center of four mixture; set aside. 2. In a medium bowl stir together eggs and half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened. 3. Turn dough out onto a generoulsy floured surgace. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-line baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and puu apart slightly. 4. Brush wedges with additional half-and-half and sprinkly with sugar. Bake about 16 minutes or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave. Makes 12 scones. Each scone 209 cal, 10 g fat, 60 mg chol, 211 mg sodium, 26 g carb, 1 g fiber, 4 g pro. Source: Better Homes and Gardens, April 2011, p146.