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Strawberry-Coconut Scones

1 ¾ cups all-purpose flour

1 cut sweetened flaked coconut

¼ cup sugar

1 tablespoon baking powder

1 tablespoon grated lemon peel

½ teaspoon salt

¾ cup heavy cream

2 large eggs

1 pt (12 oz) strawberries, diced

2 tablespoons sugar

Good with: softly whipped cream and sprinkling of coconut

Heat oven to 375* F. Coat a large (14-in) baking sheet with nonstick spray. Mix first 6 ingredients in a large bowl. In a small bowl, use a fork to blend cream and eggs. Pour over flour mixture, add strawberries and stir just until mixed and dough clumps together. Scrape onto center of prepared sheet. Pat into a 9-in. round (dough is very sticky). Sprinkle with 2 tablespoons sugar. Coat a long knife with nonstick spray; cut round into 8 wedges (don’t separate wedges) Bake 30 to 35 minutes until puffed and well browned and a wooden pick inserted in center comes out clean (strawberries will caramelize on sheet). Re-cut wedges. Swerve warm or at room temperature.

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Sweet Lemon Scones

2 cups all-purpose flour

½ teaspoons salt

4 tablespoons sugar

1 tablespoon baking powder

3 ½ tablespoons butter

1 8-ounce carton lowfat lemon yogurt

2 eggs, separated

1 teaspoon grated lemon peel

3 tablespoon heavy cream

Preheat the oven to 425*. Stir together flour, salt, sugar, and baking powder. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Stir together the lemon yogurt, egg yolks, and lemon peel. Add to the flour mixture and stir lightly with a fork. Add cream and 1 tablespoon at a time until dough begins to clump together. Gather dough on lightly floured surface and knead just three or four times or until the dough holds toge4ther. (Do not overwork!) Pat dough into a rectangle about ¾ inch thick and cut with 2-inch round cookie cutter. Place scones on ungreased cookie sheet and brush tops with beaten egg whites. Serve warm. Makes approximately 16 scones.

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Lemon Cream Scones

The whipping cream that is added to these slightly sweet scones gives them a delicate texture, while the lemon peal and dried apricots (optional) add terrific flavor.

2 cups all purpose flour

1/4 cup plus 2 tablespoons sugar

1/2 teaspoon salt

3/4 cup chopped dried apricots (about 4/12 oz)*

1 tablespoon plus 1 teaspoon grated lemon peel

1 1/4 cups whipping cream

3 tablespoons unsalted butter, melted

(Perhaps add lemon extract or serve with lemon curd)

Preheat oven to 425* F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch diameter, 1/2 inch thick round. Cut into 12 wedges.

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Breakfast Scones