Start with gorgeous strawberries
Wash thoroughly and trim stems
Set up dehydrator
Slice the strawberries and place on trays.
Dry at 135 degrees for 8 hours, these were dried for 12 hours and I needed to reconstitute them slightly.
Here are the blueberry scones.
But they looked pretty at the brunch.
All the food looked wonderful and everyone seemed to enjoy it.
3 cups self-rising flour
½ c. sugar
3/4 cup butter, cut into small pieces
1 c. of heavy whipping cream
1 t. vanilla extract
½ cup dried fruit
Preheat the oven to 400 degrees. Sift together the flour and sugar in bowl, cut in butter and sugar mixture until it resembles coarse meal. Add ½ c. whipping cream, vanilla and dried fruit. Stir until all ingredients are moistened. Add a little more whipping cream if it seems too dry. Turn out on a generously floured surface and knead five times or until it all comes together. Be careful not to overwork the dough. Roll out with a rolling pin to ½ inch thick. Cut with a biscuit cutter and place on an ungreased cookie sheet.
Lightly brush with egg wash and sprinkle with sugar.
Bake 13 to 15 minutes or until golden brown.