Remember those beautiful berries I had a plethora of and knew I had to use in this week’s Scone of the Week? Well, they are delicious! Not the prettiest but certainly the tastiest!
2 C Self Rising Flour
1 stick of cold butter, cubes
1/2 C Sugar
1 T Almond extract
1/4 C Heavy Cream
1 egg yolk
1/2-3/4 C thinly sliced strawberries
1/2 C while blueberries
Combine flour sugar and butter until crumbly.
Add egg yolk and almond extract.
Slowly add heavy cream until the mixture forms a sticky dough.
Dump dough into floured surface and slowly and gently mix in strawberries.
Add more flour so that the dough does not stick to your hands. It will be messy.
Roll out to 1″ thickness. Cut into squares. Bake at 350* for 25 minutes. Cool and frost (recipe below) or eat without frosting. Yummy!
1-8oz Cream Cheese (not fat free!)
1C confectioners sugar
1/2 C chopped strawberries
Blend cream cheese and confectioners sugar until well blended.