1	C	Strawberries, washed
2 1/2	C	Flour, unsifted all purpose
3	Tbsp.	Sugar
2	Tsp.	Baking powder
1/4	Tsp.	Salt
6	Tbsp.	Butter or margarine
2/3	C	Milk

Preheat oven to 425 degrees. Cut strawberries into 1/2 inch pieces and set aside. In large bowl mix together flour, sugar, baking powder and salt. With pastry blender or two knives, cut in butter until mixture resembles course crumbs. Stir in reserved strawberries; toss well to coat. Add milk all at once. With fork, lightly toss together until mixture holds together. With floured hands gently form into ball. On floured board with floured rolling pin, roll out dough to 1/2 inch thick. Cut dough into 2 1/2 inch circles with floured biscuit cutter. Place on greased cookie sheet and bake until golden (about 12 minutes). Serve warm with whipped cream or butter.

Yield: 12 scones