Strawberry Scones

2 cups all-purpose flour

1/3 cup plus 2 teaspoons sugar, divided

2-1/4 teaspoons baking powder

1 teaspoon grated lemon zest

3/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 cup cold butter, cubed

2/3 cup half-and-half cream

1/2 cup coarsely chopped fresh strawberries

1 large egg, lightly beaten

 

In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon zest, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened.

Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges.

Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm.

1 each: 233 calories, 8g fat (5g saturated fat), 33mg cholesterol, 387mg sodium, 35g carbohydrate (11g sugars, 1g fiber), 4g protein.

From Taste of Home