These scones were my late Grandmother’s favorite and I use to make them especially for her at my Mother’s Day Tea Party. Now they are my go-to recipe for using almost bad strawberries and still my favorite scone recipe. Not sweet but flaky and buttery without being too soft.
The ingredients aren’t anything fancy and the instructions are straight forward. If you don’t have freeze dried strawberries, half and half or basil don’t sweat it,;I don’t think I’ve ever made these with any of those ingredients. I always default to fresh or frozen strawberries (1 1/2 cups), 2% milk and I just forgo the basil.
Measure out all your dry ingredients and mix them together.
Next lightly flour a flat surface so that you can kneed the dough.
When it’s ready divide the dough into two balls and pat each separately it into a circle. I prefer to cut mine into 6 wedges using a scraper but you’re also welcome to use a cookie cutter or cut the scones into squares.
This next step is optional but it’s nice to do because it adds a little color to the scones. Brush some milk onto each scone and sprinkle with brown sugar or granulated sugar.
Depending on the size of the scones and your oven your baking time will vary from mine but I baked mine for 17 minutes and that was just perfect.
These babies are great with your morning cup of caffeine, toasted with jam or lemon curd but also just great plain, out of a sandwich bag on your way to work.
This is also a great base recipe and I’ve used it bacon, pepper & chive scones, blue berry scones, cranberry & orange scones and so many more. Here’s to new traditions and old favorites.