Send wedding guests home with fresh strawberries and scones to enjoy the morning after. Wrap scones in cellophane, and line a wooden berry basket with parchment paper. Tie on a note stamped with a strawberry design.
- Yield: Makes 10
Source: Martha Stewart Weddings, Summer 2005
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 5 tablespoons cold, unsalted butter, cut into pieces
- 1/3 cup cream, plus more for brushing
- 1/3 cup plain yogurt
- 1 large egg
- 1 teaspoon vanilla extract
Pulse flour, sugar, salt, and baking powder in a food processor. Add butter; pulse to combine. Stir cream, yogurt, egg, and vanilla in a bowl. Stir in flour mixture until smooth. Turn out onto floured parchment. Pat dough into a 6-by-8-inch rectangle. Wrap in parchment; freeze until very firm, 2 to 5 hours.
Preheat oven to 375 degrees. Cut out 10 rounds using a cutter. Transfer to parchment-lined baking sheet. Brush with cream. Bake until just golden, 20 to 25 minutes. Let cool; store airtight up to 2 days.