Strawberry Scones

Happy Mother's Day to ME!!

Thanks to M and A, I was surprised with these on Mother's Day. They were moist, more muffin-like than scone, and were a perfect way to use up overripe strawberries. This recipe was in whatever that magazine is that comes with the newspaper. Parade? Not sure. But the recipe was amazing.

You need:

6 tbsp. cold butter, cut into small pieces
2 c. flour
3 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
2 eggs, lightly beaten
1/3 c. heavy cream
1/2 c. fresh strawberries, chopped

Preheat oven to 400 degrees. Mix dry ingredients. Cut in butter under the mixture resembles small crumbs. Add the eggs, cream, and strawberries. Turn out onto a floured surface and roll into a 1 in. thick rectangle, about 12 inches long. Cut into equal triangles. Brush with a little extra cream and sprinkle with sugar. Bake for 18-20 minutes.