Fresh Strawberry Scones

[Pina]

Fresh Strawberry Scones

Serve with dollops of whipped cream or
creme fraiche.
2     cups (500 ml)     all purpose flour
1/3  cup   (75 ml)      granulated sugar
2     Tbsp                  baking powder
                               finely grated peel from 1 orange
1/3  cup   (75 ml)      cold butter
3/4  cup   (175 ml)     buttermilk
2     cups (500 ml)      fresh strawberries - thin sliced
1/4  cup   (50 ml)       strawberry preserves
2     Tbsp (25 ml)       milk
                                baking sheet sprayed lightly with Pam

In large bowl,combine flour,sugar,baking powder and finely
grated orange peel.Stir to blend.Using a pastry blender or two
knives,cut in butter until crumbly.
Stir in buttermilk with fork to make a soft,sticky dough.Turn out
onto a lightly floured board and knead 8 to 10 times until smooth.
Pat into circle about 3/4-inch (2 cm) thick and 8-inches (20 cm)
in diameter.Wrap in plastic and refrigerate 1 hour.

Preheat oven to 400 F (200 C).
Lightly sprinkle baking sheet with flour.
Using a sharp,serrated knife,cut dough horizontally in half.Place
one half on cookie sheet.Lay sliced strawberries,then spoonfuls
of strawberry preserves evenly over dough half.Cover with top half
on the scone dough and gently press outer edges together to seal.
With a sharp knife,cut round of dough into 8 equal pie-shaped
wedges.Brush with 2 Tbsp milk.Bake in the center of oven for
15 minutes or until golden.
Remove and cool wedges on rack before serving.
Enjoy

Tips for purchasing fresh strawberries:

1 lb        (500) strawberries
= 4         cups (1 l) whole
= 2-1/2   cups (625 ml) sliced
= 3         cups (750 ml) pureed

Creme Fraiche
1 cup whipping cream mixed with 2 tablespoons buttermilk.
Combine well in glass jar and cover.
Let stand at room temperature (about 70 degrees F)
for 8 to 24 hours,or until thickened.Stir well and refrigerate.
Use within 10 days.