I am inordinately fond of scones. I regularly search for new recipes to add to my collection and the last time I did that, I came across this recipe in two different places. The recipes had nearly identical time stamps, so I was forced to conclude that great minds think alike and credit both sources for these delicious biscuits. While Tyler Florence makes them with blueberries, the folks at Taste of Home magazine prefer to use strawberries. I'm using the strawberries tonight because they are more plentiful right now. I use fresh berries to make these, but briefly freeze them before folding them in the scone batter. Frozen berries tend to keep their shape and don't bleed the way their soft counterparts do. This recipe is straightforward and the scones are very easy to make. While I cut the butter into the dry ingredients manually, this could be done in a food processor or electric mixer, as long as you don't get carried away and overwork the dough. The trick to a good scone or biscuit is a dough that is mixed only until the ingredients are moistened. Over mixing will produce scones that are heavy and tough. These are featherlight and, I must warn you, they are addicting. The recipe can be doubled if you have a gang to feed. The scones will keep for a day or so, but you should rewarm them before serving. I know those of you who try these gems will love them. The glaze that tops them is absolutely delicious and I think you'll enjoy scones that are made with fresh fruit. Here's the recipe.

Glazed Strawberry Scones

 Ingredients:

2 cups all-purpose flour + flour for kneading

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

5 tablespoons cold butter

1 cup + 2 tablespoons heavy whipping cream, divided

1 cup unsweetened strawberries, chopped and frozen in a single layer for 1 hour

Glaze
1 cups confectioners' sugar

4 teaspoons lemon juice

2 teaspoons melted butter

2 teaspoons 2% milk

Directions:

1) Preheat oven to 400 degree F. Line a large baking sheet with parchment paper. Set aside.

2) In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 1 cup cream just until moistened. Fold in strawberries.

3) Turn onto a floured surface; knead 10 times. Pat dough into a 9-in. x 7-in. rectangle. Cut in half horizontally. Cut each half into four rectangles; separate and place on prepared baking sheet. Brush with reserved 2 tablespoons cream. Bake for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes.

3) For glaze, in a small bowl, combine confectioners' sugar, lemon juice, butter and milk; drizzle over warm scones. Serve warm. Yield: 8 scones.

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