Tony scones They shine as a dessert or breakfast

When friends called several days ago saying they would be in townwith their children over the weekend, I invited them to come by ourhouse on Sunday afternoon, the only time everyone was free.

I knew the couple and their four youngsters would have had lunch,but I still wanted to offer them something to eat during their visit.I went back and forth trying to decide between sweet and savorydishes. Finally, a trip to our local farmers market helped me makeup my mind.

There I found locally grown strawberries that were so sweet andjuicy they put the imported ones in the grocery stores to shame. Ialso picked up a package of homemade granola. Before leaving themarket, I had figured out what to serve our guests. I would makegranola scones garnished with strawberries and some whipped cream.

This was an ideal dessert for casual entertaining. I sliced andarranged the berries in a shallow dish and whipped and refrigeratedthe cream before everyone arrived.

All the ingredients for the scones were measured, so all I had todo was quickly assemble the dough, cut out the scones and bake themfor 15 minutes. Served piping hot from the oven, these granolascones were a big hit with kids 6 to 16 as well as with thegrown-ups.

Although the perfectly ripened strawberries were a deliciousgarnish, raspberries, blueberries, blackberries, pitted cherries or acombination of fresh fruits would be equally good adornments. And,if you would prefer to use the scones as breakfast fare rather thanas a dessert, try them slathered in a little butter and spread withyour favorite jam. Granola scones with strawberries and cream MAKES6 SERVINGS

Scones:

1 1/2 cups unbleached flour

2 tablespoons sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup good-quality granola (see Note)

7 tablespoons unsalted butter, chilled and cut into small pieces

1 egg, lightly beaten

3 tablespoons milk, plus more if needed

Garnish:

1 quart ripe strawberries, hulled and sliced

Sugar for dusting strawberries

Mint sprigs

1/2 cup whipping cream, whipped until firm, and refrigerated 1.Prepare scones: Place flour, sugar, baking powder, salt and granolain mixing bowl. Add butter and with electric mixer, 2 forks orpastry blender, cut butter into dry ingredients until mixtureresembles oatmeal flakes. 2. Whisk together egg and 3 tablespoonsmilk and add to dry ingredients. Mix until soft dough is formed. Ifmixture is very dry, add small amount of additional milk. 3. Lightlyflour work surface and roll dough into circle 3/4-inch thick. Using2-inch cookie cutter, cut out circles. Gather scraps together androll out and cut into circles again. (You should get 10 to 12scones.) 4. Place rounds on ungreased baking sheet. Bake on centershelf at 400 degrees until golden, about 15 minutes. Watch carefullyso that bottoms do not burn. Remove and cool 2 to 3 minutes. 5. Toserve, split scones with knife and arrange in napkin-lined basket.Sprinkle sliced berries with sugar to taste and mound in bowl.Garnish with mint sprigs. Place whipped cream in small serving bowl. To eat, mound berries on scone halves and add dollop of whippedcream. Note: Granola that includes dried fruits (such as raisinsand/or cherries) and nuts works well in this recipe. NutritionInformation (per serving) Calories: 403 From fat: 214 Percentages ofdaily value based on 2,000-calorie diet. Total fat 24g 37% Saturated fat 14g 71% Cholesterol 97mg 32% Sodium

157mg 7% Carbohydrate 43g

14% Dietary fiber 3g 13% Sugars14g Protein 7g Vitamin A 22% Vitamin C

94% Calcium 7% Iron 13%