Strawberry blueberry scones

Strawberry blueberry coconut scones
(From the kitchen of Menie Lee)

Makes 8. Takes about 50 min. to make.  Best served the day they’re baked.

1 3/4 cups all-purpose flour
1 cup sweetened flaked coconut
1/4 cup sugar
1 Tbsp baking powder
1 Tbsp grated lemon peel
1/2 tsp salt
3/4 cup heavy cream
2 large eggs
1 c. fresh strawberries, diced
1 c. fresh blueberries
2 Tbsp sugar

Good with: softly whipped cream and sprinkling of coconut.  Serve with lemon curd and Devonshire cream.

1.  Heat oven to 375F.  Coat a large (14-in) baking sheet with nonstick spray.

2.  Mix first 6 ingredients in a large bowl.  In a small bowl, use a fork to blend cream and eggs.  Pour over flour mixture, add strawberries and stir just until mixed and dough clumps together.  Scrape onto center of prepared sheet.  Pat into a 9-in. round (dough is very sticky).  Sprinkle with the 2 Tbsp sugar.  Coat a long knife with nonstick spray; cut round into 8 wedges (don’t separate wedges).

*Bake in a greased muffin pan or drop the dough one large tablespoon at a time to make individual scone rounds, instead of the one large round.

3.Bake 30 to 35 minutes until puffed and well browned and a wooden pick inserted in center comes out clean (berries will caramelize on baking sheet).

Serve warm or at room temperature.  290 calories per scone.  Enjoy!