JCdowntown Magazine - Cyn-Ful Treasure's Strawberry Scones

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Cyn-Ful Treasure's Strawberry Scones
Victoria Pistone
August/September 2006

MMMM Scones...
Her customers have asked time and time again, but now for the first time Cynthia from Cyn-Ful Treasures is divulging some of her secrets right here in the pages of JCDowntown Magazine. She is sharing her yummy recipe for scones. I tested it out and even a non baker like myself came out of the kitchen with a plate full of buttery baked goodness that made the complete mess in the kitchen worth the clean up.

STRAWBERRY, CURRANT AND SPICE SCONES
2 1/2 Cups of flour
1/2 Cup of sugar
1/2 tsp of salt
1 tbsp & 1/2 tsp of baking powder
1 tsp of baking soda
1/2 stick of butter
1 tbsp of crisco
1 egg
1/2 cup of milk
1/2 cup (small package) of frozen strawberries

Mix all dry ingredients then cut in butter and shortening and chill. Seperate the egg and set whites aside. Beat the yoke and the milk together and then add the fruit. Add that to the butter mixture. Chill while you coat your hands and flat surface with flour. Turn dough at least 10 times. Pat into 8 inch round or square pan. Cut dough into triangles. Beat the egg white with 2 tbsp's of water. Brush egg white mixture on dough. Sprinkle with coarse sugar (optional). Bake at 375 degrees until golden brown.