Scones

By Kathryn Washburn Breighner

Fresh strawberries are in season in Michigan and for today's Father's Day dessert, I made scones and topped with the strawberries that had been mixed with a bit of sugar, slightly crushed to bring out the juices and chilled.

These scones are simple and one of my favorites for topping with fresh fruit as well as cooked fruit like sauteed apples. I've been making these scones for more than 30 years and every time I bake them, I'm reminded of how easy a recipe it is to bake and how flavorful the scones are.

Preheat over to 425 degrees F.

2 c flour
1 T sugar
3 t baking powder
1/2 t salt
1 T grated orange peel
1/3 c butter, chilled, cut into small pieces
1 egg beaten
1/2 c milk

Mix dry ingredients including orange peel. If you don't have orange peel, leave it out. It's not critical but adds a nice flavor. I used Penzey's dried peel that I soak in a bit of milk.

Cut in the butter with a fork or pastry blender until the mixture resembles a coarse meal. Add the beaten egg and milk and blend until the mixture just pulls together. If it is still dry, add 1 T of milk at a time until it just comes together.

Flour a cutting or pastry board. Turn the dough onto the board and knead--pull the top of the dough over the to bottom of the dough and press with the heel of your hand--8-10 times until the dough is somewhat smooth.

Roll out using a rolling pin to 1/2" thickness. Don't overwork this dough. Roll out quickly. Cut into rounds: I use a 1/2 pint canning jar dipped in flour. Place on a greased cookie sheet(I use a silpat baking sheet on top of my cookie sheet). Brush with milk and top with sugar.

Bake 12-15 minutes until golden brown.

To serve with strawberries, either slice in half or break into small pieces and then top with the fruit and fruit juices.

Store the remaining scones in an air tight container. Great with fresh strawberry jam! This makes 12 scones.