Strawberry Scone Sunday

Strawberries n Cream Scones (with vanilla bean lavender sugar)

3 c flour
3/4 c sugar
1 T baking powder
1/2 t salt
10 T unsalted butter (chilled, chopped)
1 c heavy cream
3/4 c whole milk (or all heavy cream, if preferred)
1/2 t vanilla extract
1/2 t almond extract
1 heaping c strawberries (hulled and chopped in fourths)

Set oven to Bake at 425 degrees.  Process the flour, sugar, salt, and baking powder.  Then add butter in slices until mixture becomes crumbly.  Mix cream/milk with extracts and pour slowly while mixer or food processor is going until the dough starts to all come together to hand form a big ball.  Carefully fold and press strawberries into dough.  Then pat out on well floured surface (not handling dough too much) to about 3/4 an inch circles.  Makes about four big batches, like circle cut with pizza cutter below.  Slice and bake for 10-12 minutes or until golden. For the ultimate delicious scone experience here, serve warm and fresh out of the oven.  I lightly sprinkled the scones with lavender vanilla bean sugar but no icing needed for this one!  Almost had the consistently of a slightly moist biscuit–not as dry as your typical scone.

…and a delicious strawberry, grapefruit, avocado, arugula salad with a light garlic olive oil and macadamia oil drizzle.