Ingredients
1 lb. Strawberries
2 cups Flour
¼ cup Sugar
1 Tbsp. Baking Powder
1 tsp. Salt
Zest 1 Orange
12 Tbsp. Butter
3 Eggs
½ cup Heavy Cream
2 tsp. Poppy Seeds
2 Tbsp. Decorator Sugar
❃❃Makes 8 – 2-inch Round Scones❃❃
Preparation
Preheat oven to 200, cover two sheet pans with parchment paper and spray well with non-stick cooking spray. Small chop strawberries and zest orange.
Strawberries
Lay chopped strawberries out in an even layer on one of the sheet pans and bake for 40 minutes. Increase the heat to 350 and cook for another 30 minutes. The strawberries should be partially dried but ensure they do not burn.
Once strawberries are removed increase heat to 400.
Scones
In a bowl combine flour, ¼ cup sugar, baking powder, salt and orange zest. Cut in cold butter with a pastry cutter until the mixture is the size of peas. Stir in 2 beaten eggs and heavy cream. Once combined stir in poppy seeds and dried strawberries.
Turn dough out on a floured surface and either pat dough or roll dough out to 1 – 2 inches thick. With a 2-inch circle cutter cut out 8 scones and place on the other sheet pan. Whisk other egg and brush the top of each scone. Evenly sprinkle decorator sugar onto the scones and bake 20 minutes.