Ingredients

2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar

6 tablespoons frozen butter, shredded

1/2 cup milk

1/4 cup lemon juice

2 tablespoons of Olea Farm Basil Blush Olive Oil

2 tablespoons minced fresh basil

1/2 teaspoon vanilla extract

1 cup fresh strawberries, hulled and sliced

Instructions

1. Preheat oven to 400 degrees. Set aside a large baking sheet.

2. In a large bowl sift together the flour, baking powder, salt, and sugar.

3. Using your hands mix the butter into the flour mixture until a wet sand texture forms.

4. Add the milk, lemon juice, basil and vanilla extract. Using a wooden spoon, stir to combine.

Do not over mix.

5. Fold in the sliced strawberries. Being careful not to over mix.

6. Place a large piece of parchment paper out on the counter, enough to cover your baking sheet.

Dust with a tablespoon of flour. Drop the dough out, and dust your hands with flour. Using your

hands form the dough into a round disc, about 1 inch thick. Using a very large knife, slice the

dough, being careful not to slice through the parchment paper. Pick up the parchment paper

and place on the baking sheet. Flip the scones over, and apart about 2 inches. Bake for 17 to 20

minutes, until golden brown. Allow scones to cool for 5 minutes before serving.

Recipe Courtesy of Chef Katie Prescott of 805 Coastal Kitchen. Served at the Holiday High Tea Event