Sweet Cream Scones with Roasted Strawberries

Toss strawberries with ½ to 1 tablespoon granulated sugar; place on parchment paper-lined baking sheet in a single layer. Bake at 350° F for 30 minutes, stirring halfway through roasting. Cool while making scones.

Place flour, ¼ cup granulated sugar, baking powder, grated lemon peel and salt in large bowl or food processor fitted with steel blade. Pulse to combine. Add butter; pulse 10 to 12 times or until mixture resembles coarse meal. Transfer dough to large bowl.

Whisk together ½ cup Coffee mate natural bliss Creamer, heavy cream and egg in medium bowl. Add to flour mixture. Mix with rubber spatula or fork until dough begins to form.

Turn dough onto a floured work surface. With floured hands, knead dough just a few times until mixture stays in a ball. Divide dough in half and pat into 2 balls. Transfer balls to a parchment paper-lined baking sheet. Pat each into a disc about 5 ½ inches in diameter and ½-inch thick. With a floured knife, cut each disc into 6 wedges. Separate the wedges spacing about 1 inch apart.

Brush tops of scones with remaining tablespoon of Coffee mate natural bliss Creamer. Sprinkle with turbinado sugar.

Bake at 425° F for 13 to 17 minutes or until golden on top.

Split scones in half; top with roasted strawberries.

Cook’s Tips: If you don’t have a food processor, frozen butter can be grated and stirred into flour mixture. Scones are best served warm the day they are made, but will hold for 1 to 2 days if covered tightly.