Strawberry Biscuits

Here’s a pretty scone that shines split and spread  with sweet cream cheese. Preheat oven to 425. Toss a cup of diced fresh strawberries with a tablespoon or so of sugar and set aside. Sift 2 cups flour with a tablespoon of baking powder, and work in a stick of cold butter until grainy. Mix in strawberries and refrigerate for 5 minutes.

Add enough milk to make a sticky dough, turn out on a floured surface, pat down to about three quarters of an inch, and cut into rounds. Place on a lightly oiled pan, brush with melted butter, and bake until lightly browned. Cool before serving.

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