Scones

2 C. all-purpose flour, sifted

1 T. baking powder

1 t. salt

2 T. granulated sugar

5 1/2 T. unsalted butter (cold)

1 extra-large egg, beaten

1/2 C. whipping cream

2 T. unsalted butter, melted

1/2 C. granulated sugar

1 T. orange zest

Strawberries and Cream

6-8 C. fresh strawberries, washed and dried

3/4 to 1 C. granulated sugar

1 to 1 1/2 C. whipping cream - whipped and lightly sweetened with granulated sugar

Preheat oven to 425° F. In a small bowl, stir together flour, baking powder, salt and sugar.

Add the cold butter, cutting it into the flour mixture with 2 knives. In a separate small bowl, combine beaten egg and cream. Add egg mixture to the flour, and mix until just blended together. Turn out onto a lightly floured board and knead for 1 minute.

Roll dough into a rectangle approximately 4 inches by 8 inches. Brush dough with melted butter and sprinkle with sugar and orange zest.

Roll up dough, jellyroll style and seal long seam by pinching together. Cut the roll into eight 1-inch-thick slices. Lay slices down sideways on a lightly greased baking sheet and bake for 12 to 15 minutes or until golden brown.

Slice strawberries and sprinkle with granulated sugar, refrigerate for 1 to 2 hours.

To serve: Heap spoonfuls of sliced strawberries over scone and top with whipped cream.

Yield: 8 scones.