Strawberry marmalade scones

Like strawberry shortcake, but with the strawberries baked in and without the mess—great for picnics. Makes about 25 smallish scones.

1 c diced strawberries
1/4 c marmalade
1 T brown sugar
4 c flour
1/2 t salt
1/2 t cardamom
2 T baking powder
1/2 c shortening
1 c plain greek yogurt
1/2 c milk

Preheat the oven to 425F. Toss the strawberries with the marmalade and sugar, and let sit and macerate for 10 minutes. Pour the strawberries into a sieve set over a bowl, and let drain for another 10 minutes. Save the juice.

In a large bowl, combine the dry ingredients (flour through baking powder). Rub the shortening into the dry ingredients with your fingers. Add the yogurt, milk, and strawberries, and knead gently to make a dough dotted with evenly-distributed strawberry bits. Turn out onto a lightly floured surface and press into a rectangle at least 1 cm thick, folding over a couple times to create layers. Cut into your preferred sizes and shapes. Bake on an ungreased cookie sheet for 10-12 minutes until golden on top and bottom, then immediately transfer to a cooling rack.

While the scones are baking, see if the strawberry juice seems like a good consistency for a glaze as it is. If not, cook it down a bit, add some sugar, etc. Brush the baked scones with glaze as they cool. Any leftover glaze can be made into strawberry lemonade (pictured in the background).