Strawberry Shortcake Scones

Strawberry Shortcake Scones

From: http://pinchmysalt.wordpress.com

OCCASION: Good friend Lisa’s Going Away Party. Lisa’s moving to New Orleans for a great work opportunity and to be closer to her nephews! My college roommate, Frances, posted a recipe on a social networking site for Strawberry Shortcake Cookies courtesy of Martha Stewart. After doing a quick inventory of my at home ingredients, I noticed I did not have heavy cream or fresh strawberries. I made some alterations to the recipe ingredients and baking time and temperature. What I ended up with were delicious scones!

Ingredients:

• 1.5 cups frozen strawberries
• Juice of 1 lemon
• 1/2 c plus 1 tbsp Splenda
• 2 c All Purpose Flour
• 2 tsp baking powder
• 1/2 tsp coarse salt
• 1 stick unsalted butter
• 1/2 c 2 percent milk
• Extra Splenda for sprinkling

Directions:

Preheat Oven to 350 degrees

In a blender, mix strawberries, 2 tsbp Splenda & lemon juice. Reserve for later.

In a large bowl, mix flour, baking powder, salt & remaining 7 tsbp Splenda. Add softened butter and mix ingredients until peaks form. Slowly add milk. Once dough comes together, add strawberry mixture.

Drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, about 55 minutes. If scones begin to brown too quickly, turn temperature down to 300 degrees. Transfer to a wire rack, and let cool.