AMARETTO-GLAZED STRAWBERRY SCONES

2 cups flour + additional for dusting

1 tbsp baking powder

1/2 tsp kosher salt

1/3 cup granulated sugar

6 tbsp cold unsalted butter, cut into pieces

3/4 cup + 1 tbsp heavy cream, divided plus more if needed

l/2 lb small strawberries, halved

1 cup powdered sugar

2 tbsp +more if needed, amaretto.

Heat oven to 400-degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together flour, baking powder, salt and granulated sugar. Using a pastry blender or two forks, cut in the butter until coarse irregular crumbs form. Add the 3/4 cup of cream and stir just until dough holds together when squeezed, (Add the 1 tbsp of cream if mixture is too dry.) Toss with the strawberries.

On a lightly floured surface, knead dough until it comes together. Shape into two 1-inch-thick disks. Cut each into 8 wedges and place on the prepared baking sheet. Brush tops with 1 tablespoon cream.

Bake until edges are golden brown, about 16 to 20 minutes. Remove wedges to wire rack/s to cool completely.

In a small bowl, whisk together the powdered sugar and amaretto, adding a little more amaretto as needed until glaze can be drizzled. Just before serving, drizzle over scones.

Yield: 16 scones.

file photo for reference only