252 g Tree Top Strawberry Diced Fruit Base
768 g all-purpose flour
201 g sugar
12 g baking powder
6 g salt
245 g milk
100 g egg
225 g almonds, sliced
113 g butter, cold and cut into small pieces
Preheat to 375 F.
Combine flour, sugar, baking powder, salt and almonds in a large bowl.
Cut in the butter pieces until butter is the size of peas.
In a small bowl, beat the eggs; add milk and Strawberry Diced Fruit
Base. Stir until combined. Pour in flour mixture. Mix until
incorporated. Turn onto a flour dusted work surface and knead to
Pat dough into a 12-14 inch circle. Cut into 12 pieces and place onto a
cookie sheet. Bake for 20-30 minutes or until golden brown. Remove from
oven and cool on a wire rack. After 5 minutes, brush on strawberry
glaze. Serve warm.
Put ½ cup powdered sugar in a small bowl. Add Tree Top Strawberry Diced
Fruit Base, a small amount at a time. Stirring until desired
consistency is reached. Brush onto scones.