Strawberries and Cream Scones*

Ingredients:

2 1/2 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/3 cup granulated sugar
1 stick (4oz) unsalted butter, VERY cold and cut into tiny pieces
1 large egg
1/2 cup whole milk
2 Tbsp heavy cream
1 cup fresh strawberries, hulled and quartered (larger pieces work better)

For the Egg Wash:

1 large egg, beaten
1 tsp milk or water
2 Tbsp sugar, for sprinkling

For Glaze:

2 Tbsp heavy cream
3/2 cup confectioners' sugar
1 tsp vanilla extract
Tiny pinch of salt (1/8 tsp or less)


Instructions:

1. Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside. 
2. In a large bowl combine flour, salt, baking powder, baking soda and sugar; mix well to combine
3. Cut the butter into small cubes then work it into the mixture (using your fingers, two forks or a pastry cutter) until it resembles a coarse meal.
4. In a small bowl whisk together the egg, milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened. 
5. Add strawberries and using a rubber spatula gently fold them into the dough. Don't worry if some of the berries break up a bit
6. Empty the loose dough out onto a clean, floured work surface, that shape the dough into a 8-inch circle. You may need to knead the mixture a few times to get it to a workable texture.
7. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2 inches apart.
8. Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
9. Bake for 18 minutes, or until light golden brown.
10. All ow scones to cool for 10 minutes on the baking sheet in the meantime you can make the glaze.
11. In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over semi-warm scones and serve warm.

strawberries-and-cream-scones at bakerbynature.com


*Flaky and moist scones that are great warm with tea or coffee. Best eaten the same day.