Double Strawberry Scones

I recently discovered this recipe while perusing a Better Homes and Gardens mag and these are AWESOME!!!  They are great fresh but also warm up very nicely!!

2 TBSP sugar

2 1/2 cups AP flour

1  Tbsp.  baking powder  

1/4  tsp.  salt  

1/2  cup  (1 stick) butter, cut into chunks  

3/4  cup  chopped fresh strawberries  

1/2  cup  freeze-dried strawberries, (optional)  

2  Tbsp.  snipped basil  

2  eggs, lightly beaten  

1/2  cup  half-and-half 

Half-and-half or milk

Sugar

Do this:

1. Preheat oven to 400 degrees F. In a large bowl stir together the flour, the 2 tablespoons sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh and freeze-dried strawberries and basil. Make a well in center of flour mixture; set aside.


2. In a medium bowl stir together eggs and the half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened.


3. Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and pull apart slightly.


4. Brush wedges with additional half-and-half and sprinkle with sugar. Bake about 16 minutes or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave. Makes 12 scones.