Directions:
Stir the flour and baking powder together.
Cut in
the cold butter until the mixture resembles coarse crumbs.
Mix
the fruit juice concentrate and milk together, stir in the lemon
zest.
Make a well in the center of the flour mixture, pour in
the liquid and begin to mix together using the plastic dough
divider or rubber spatula. The dough should come together
forming a ball, yet remain fairly sticky, hence the need for the
dough divider. This will make your task much simpler.
Knead the
dough a few times in the bowl until it forms a workable ball,
yet retaining most of its stickiness-you may need to work in an
extra tablespoon or two of flour.
Pat the dough down to a circle
about 3/4 inch thick, wrap in plastic and refrigerate for at
least one hour.
Prepare a baking sheet by sprinkling it with a
generous amount of flour.
Cut the dough with a serrated knife
down the middle, as if you were splitting an English muffin.
Place the bottom half of the scone dough on the baking sheet,
lay the sliced strawberries evenly and place dollops of the jam
to cover the bottom half.
Lay the top of the scone dough over
this and slightly crimp the edges together. You may want to
carefully lift the dough at this point to check that enough
flour has been sprinkled beneath it to prevent if from sticking
while it bakes. If not, add a little extra.
Pre-heat the oven to
400°F.
Cut the dough, using the dough divider or a blunt knife,
into 8 equal pie-shaped wedges.
Brush the top with a little milk
or egg whites for a shinier appearance.
Bake for 14 minutes or
until browned.
Serve when cooled just enough to handle, or store
covered and re-heat in the toaster oven to crisp.
Related Food Stories -
Strawberry selection, handling and storage.
Strawberries - get the red edge.
Cooking Good
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