Strawberries & Cream Scones

INGREDIENTS:

• 2 c flour
• 1/3 c sugar
• 2-1/4 t baking powder
• 1 t grated lemon zest
• 3/4 t salt
• 1/4 t cinnamon
• 1/4 c cold butter, cubed
• 2/3 c half and half cream
• 1/2 c coarsely chopped fresh strawberries
• 1 large egg, lightly beaten
• 2 t coarse sugar

DIRECTIONS:

1. Combine flour, sugar, baking powder, lemon zest, salt, and cinnamon in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened.
2. Turn dough onto lightly floured surface, knead 5 times. Gently knead in strawberries, about 5 times. Pat into an 8-inch circle, brush with egg, and sprinkle with coarse sugar. Cut into 8 wedges.
3. Separate wedges and place 2 inches apart on a greased baking sheet.
4. Bake at 425 degrees for 9 – 12 minutes or until golden brown. Serve warm.