Momentum - Business to Business Online Magazine MOMENTUM September 2018 | Page 9

A Recipe From Jane McFaddin Cooking Corner A recipe from my dear friend, Sue Rightly Strawberry Shortcake Scones INGREDIENTS • 2 cups of flour • 1 Tbsp. baking soda • 3 Tbsps. Sugar • ½ tsp. salt • 6 Tbsps. Chilled unsalted butter cut into ¼ “ cubes • 12 small strawberries – hulled and diced • ¾ cup half-n-half Glaze • 2 cups powdered sugar • ¼ cup half-n-half • ½ tsp. Vanilla If too thick, add a little more half-n-half 201 Enterprise Ave, #625 League City, TX 77573 832-871-4448 HOME . AUTO . MARINE . COMMERCIAL Pelican-Insurance.com [email protected] 832-871-4448 DIRECTIONS: Pre-heat oven to 425 Combine flour, baking powder, sugar and salt. Add chilled butter and cut into dry ingredients until it resembles crumbs. Add strawberries and toss lightly. Add half-n-half and fold in gently until just becomes dough. Turn dough onto lightly floured board and pat into 1” thick, 7” rectangle. If sticky, sprinkle lightly with sugar and a little flour to pat into shape. Cut rectangle length wise and then into 6 squares. Cut each square diagonally. You should have 12 scones. Transfer scones to baking sheet. Bake 16-18 minutes. Remove from oven and cool for 10 minutes. Make glaze and pour over scones. Let set before serv ing. May be stored in airtight container in refrigerator. Thank you to Sue Rightly for sharing her receipt. I would like to begin featuring member’s recipes. If interested send them to me and they will be featured in MOMENTUM. Email to me at [email protected]. Look forward to hearing from you. MOMENTUM / September 2018 8