1 3/4 cup unbleached flour
2 teaspoons baking powder
4 tablespoons cold unsalted butter
1/2 cup fruit juice concentrate
1/4 cup plus 1 tablespoon milk
1 teaspoon lemon zest
2 cups sliced strawberries
4 tablespoons strawberry jam
2 to 3 teaspoons milk


1. In a large bowl, stir together flour and baking powder. Using two knives or a pastry blender, cut in butter until mixture resembles coarse crumbs.
2. In a medium bowl, mix fruit juice concentrate and milk together; stir in the lemon zest.
3. Make a well in the center of the flour mixture, pour in the liquid and begin to mix together using a wooden spoon, fork, or rubber spatula. Knead the dough a few times in the bowl until it forms a workable ball, yet retaining most of its stickiness-you may need to work in an extra tablespoon or two of flour. Pat dough into circle about 3/4 inch thick and wrap in plastic and refrigerate for at least one hour.
4. Prepare a baking sheet by sprinkling it with a generous amount of flour. Preheat oven to 400? F.
5. Cut the dough with a serrated knife down the middle, as if you were splitting an English muffin. Place the bottom half of the scone dough on the baking sheet; lay the sliced strawberries evenly and place dollops of the jam to cover the bottom half. Lay the top of the scone dough over this and slightly crimp the edges together. (You may want to carefully lift the dough at this point to check that enough flour has been sprinkled beneath it to prevent if from sticking while it bakes. If not, add a little extra.)
6. Cut the dough, using a blunt knife, into 8 equal pie-shaped wedges. Brush the top with milk.
7. Bake for 14 minutes or until golden brown. Let cool on a wire rack and serve warm, or store covered and re-heat in the toaster oven to crisp.

Scones are sweet rich biscuits that have a delicious flaky texture. Most frequently filled with dried fruit, fresh strawberries make for a nice summer alternative.

Fresh Strawberry Scones
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