Strawberry Scones + Grapefruit Curd

I have been in love with strawberries for as long as I can remember. When I was a little one, my mother used to make strawberry shortcake during the summer and I would only eat the strawberries...and maybe a little bit of the whipped cream...I love using strawberries in homemade scones. Using fresh fruit keeps the scones deliciously moist.Serve with homemade grapefruit curd and a carafe of freshly brewed coffee of course...Strawberry Scones:Makes about six sconesIngredients:1 cup organic all-purpose flour2 teaspoons baking powder1/2 teaspoon rose salt3 tablespoons organic sugar2 tablespoons raw butter1 tablespoon organic coconut oil1/2 cup organic cream1 organic egg, beaten1/2 cup organic strawberries, choppedDirections:Preheat the oven to 375 degrees.In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Add the butter and coconut oil using your hands. Mix until well combined. In a separate bowl, combine the cream and 1/2 the beaten egg. Add the egg + cream mixture to the dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into triangles. Brush with the other 1/2 of the beaten egg. Sprinkle with sugar. Bake on a lightly buttered baking sheet for about 15 minutes or until golden brown. Serve fresh out of the oven.Grapefruit Curd:Ingredients:3 tablespoons organic sugar2 large organic eggs plus 3 eggs yolksJuice and grated zest of 1 organic pink grapefruitJuice and grated zest of 1/2 organic lemon5 tablespoons raw butterDirections:In a small saucepan over low heat, combine the sugar, whole eggs and yolks, juice and zest. Cook stirring constantly, until the mixture thickens. Add the butter and whisk vigorously until you have a nice thick sauce. Remove from heat and allow to cool. Store in an airtight container in the refrigerator for about one week. Serve with strawberry scones, use in a tart, or slather on a slice of homemade raisin bread.Recipes + Photos + Styling by Cassie Winslow