Strawberry-Basil Scones

Nothing makes me think of England more than a spot of tea and a good scone.  So, in honor of the royal wedding of Prince William of Wales and Catherine Middleton, I decided to make a batch of this British quick bread.  This recipe is a delightful twist on the norm and would be delicious at tea time, breakfast time or anytime.

ingredients:
2-1/2  cups  all-purpose flour
2  Tbsp.  sugar
1  Tbsp.  baking powder
1/4  tsp.  salt
1/2  cup  (1 stick) butter, cut into chunks
3/4  cup  chopped fresh strawberries
2  Tbsp.  snipped basil
2    eggs, lightly beaten
1/2  cup  half-and-half
Half-and-half or milk
Sanding Sugar

directions:

1. Preheat oven to 400 degrees F. In a large bowl stir together the flour, the 2 tablespoons sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh strawberries and basil. Make a well in center of flour mixture; set aside.

2. In a medium bowl stir together eggs and the half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened.

3. Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and pull apart slightly.

4. Brush wedges with additional half-and-half and sprinkle with sanding sugar. Bake about 16 minutes or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave. Makes 12 scones.