Directions
Step 1
Toss strawberries with ½ to 1 tablespoon granulated sugar; place on parchment paper-lined baking sheet in a single layer. Bake at 350° F for 30 minutes, stirring halfway through roasting. Cool while making scones.
Step 2
Place flour, ¼ cup granulated sugar, baking powder, grated lemon peel and salt in large bowl or food processor fitted with steel blade. Pulse to combine. Add butter; pulse 10 to 12 times or until mixture resembles coarse meal. Transfer dough to large bowl.
Step 3
Whisk together ½ cup Coffee mate natural bliss Creamer, heavy cream and egg in medium bowl. Add to flour mixture. Mix with rubber spatula or fork until dough begins to form.
Step 4
Turn dough onto a floured work surface. With floured hands, knead dough just a few times until mixture stays in a ball. Divide dough in half and pat into 2 balls. Transfer balls to a parchment paper-lined baking sheet. Pat each into a disc about 5 ½ inches in diameter and ½-inch thick. With a floured knife, cut each disc into 6 wedges. Separate the wedges spacing about 1 inch apart.
Step 5
Brush tops of scones with remaining tablespoon of Coffee mate natural bliss Creamer. Sprinkle with turbinado sugar.
Step 6
Bake at 425° F for 13 to 17 minutes or until golden on top.
Step 7
Slide parchment paper with scones onto a wire rack. Cool for 10 minutes before serving.
Step 8
Split scones in half; top with roasted strawberries.
Step 9
Cook’s Tips: If you don’t have a food processor, frozen butter can be grated and stirred into flour mixture. Scones are best served warm the day they are made, but will hold for 1 to 2 days if covered tightly.
Ingredients
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