Strawberries just picked, still warm from the summer sun, that is natural sweetness at it’s finest.  Over the past few weeks I have picked about 6 baskets of strawberries from 2 farms in my area, Emiry’s Berry Patch and Strawberry Fields. Considering the cool weather we have had the berries were ripe and sweet even if they were a little late in the season. Thanks to the bounty from these farms we now have all of our winter stash of strawberry jam stored away in the freezer, but there was still lots left for eating and baking.

One of my favourite strawberry recipes is Strawberry Scones.  The smell of these baking will wake anyone from a deep sleep on a Saturday morning, regardless of how late the night before was! If there are any left the next morning you can even reheat them for 10 minutes at 250ºF and then you can tempt them out of bed again!

Scones are an easy morning project as there are no electric appliances required.  The butter in this recipe is grated which makes it easy to incorporate into the dry ingredients.  The butter has to be very cold, it can even be frozen.  Work quickly, because if your hands are warm you will have a gooey mess as you get to the end when grating it, but you can just rub your fingers in the flour and get every last little bit into the dough.

To make the presentation pretty, sprinkle with sanding sugar before baking to make a sparkly finish to your breakfast masterpiece.