Welcome to day 2 of Brunch Week. Here’s a list of today’s contributing bloggers:
Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade
Pear Hibiscus Brunch Cocktail by Rachel Cooks
Strawberry Rose Sangria by The Girl In The Little Red Kitchen
Mocha Frappuccino by Around My Family Table
Pineapple-Basil Tea by The Kitchen Prep
Meat, Poultry and Fish
Breads, Grains, Cereals and Pancake-type Yums
Fruits and Veggies
Honey-Watermelon Soup by Culinary Adventures with Camilla
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Scones are a little tricky for me. Sometimes they turn out tender and buttery. And then sometimes I end up with dry hockey pucks. It has to do with overworking the dough. Luckily, these turned out as the former. The strawberries were little bursts of sweetness dotted throughout the scones.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Lightly coat parchment with non-stick spray.
- In a large bowl, mix together the flour, sugar, baking powder, and salt. Cut in the butter until mixture is crumbly. Stir in 3/4 c of the strawberries. Form a well in the middle of the mixture, add the egg and milk, and stir until just barely combined.
- Turn dough onto a lightly floured surface. Knead lightly until crumbs are incorporated. Pat dough down to a two-inch thickness. Sprinkle the remaining strawberries over the top of the dough and lightly press them into the surface. Cut dough into circles approximately 3 inches in diameter. Place circles onto parchment lined baking sheet.
- Bake scones until lightly browned, about 15 minutes. Let cool for 10 minutes before serving.