Strawberry Scones

Whole raspberries can be used or substitute 1/2 cup dried cranberries for the strawberries.

Preheat oven to 425f.

Combine the flour , brown sugar , baking powder , salt and orange peel in a large bowl and mix well.

Cut in the butter with a pastry blender or rub together with fingers until crumbly.

Stir in the strawberries.

Gradually stir in enough milk to make a soft dough.

Gather into a loose ball and knead lightly on a lightly floured surface.

Pat out into a 7 inch round , about 3 / 4 inch thick.

The dough will be sticky.

Cut into 8 wedges and place 1 / 2 inch apart on an ungreased baking sheet.

Bake for 20-25 minutes or until golden brown.

all-purpose flour, brown sugar, baking powder, salt, orange rind, butter, fresh strawberries, milk