Recipes from Lanier Publishing
Petaluma, California
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Ingredients:
1 C. strawberries
2 1/4 C. all purpose flour (unsifted)
3 T. sugar
2 tsp. baking powder
1/4 tsp. salt
6 T. butter or margarine
2/3 C. milk
Instructions:
Preheat oven to 425 degrees. Hull strawberries; cut into 1/2 inch pieces (makes about 1 C.); set aside. In large bowl mix together flour, sugar, baking powder and salt. Add butter.
With a pastry blender or 2 knives used scissor-fashioned, cut in butter until mixture resembles coarse crumbs. Stir in reserved strawberries; toss well to coat. All milk all at once. With a fork lightly toss together until mixture holds together. With floured hands scoop approximately 1 1/2 - 2 T. of mix and drop on a greased cookie sheet. Bake until golden, about 15 minutes. Serve warm with butter or cream cheese.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
