Strawberry Almond Scone
- 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 combine.
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.