Strawberry Lemon Scones

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, chilled and chopped
1 cup strawberries, chopped
1/2 cup buttermilk
1 egg
1 teaspoon lemon extract or lemon zest

Preheat your oven to 375 degrees.

In a large bowl, sift your dry ingredients.

Add the butter and rub in with fingertips until the mixture looks like breadcrumbs.

Pat the strawberries dry and toss into the flour mixture until evenly coated.

In a separate bowl, mix the buttermilk, egg and lemon zest until smooth. Pour into the flour mixture and fold together gently.

Separate the dough into 16 small or 8 large pieces and drop on a baking sheet. You can use cookie cutters if you want specific shapes.

Bake 25 minutes, until scones start turning a golden brown.

Serve warm.

Will keep in an airtight container for 3 days.

Can be frozen for one month safely. Reheat at 350 for 5 minutes, or in a microwave for 20 seconds.

Yields: 16 small scones or 8 large scones.



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