Elisa Juarez (Adapted from the recipe for Cranberry-Orange Scones on Allrecipes.com)
2 cups unbleached flour (or 1/2 unbleached + 1/2 organic oat flour)
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 lemon, zested & juiced
6 tablespoons unsalted butter, chilled
2/3 cup unsweetened almond milk
1 cup fresh, chopped strawberries
Preheat oven to 425 degrees F.
In a bowl, whisk together flour, sugar, baking powder, salt and lemon zest. Cut butter into small cubes and cut into mixture until coarse and crumbly. Stir in almond milk and lemon juice, then fold in strawberries.
On a floured surface, knead dough until it just comes together. Pat into a 1-inch round, cut into wedges and place on a baking sheet. Brush tops with almond milk, sprinkle with sugar and bake until golden brown, 12 to 15 minutes.
OPTIONAL GLAZE: 3-4 T. softened butter 1 cup sifted confectioner’s sugar 3 T. almond milk or lemon juice (adjust liquid amount to attain a smooth consistency that is not too thick) When scones are mostly cooled, spread or drizzle glaze over the top.