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!