Strawberry Scones
Source of Recipe
by Laurel, from Jennifer A. Wickes, Pine Beach, NJ (Cooking Pleasures, Cooking Club of America)
List of Ingredients
Scones:
2 cups all-purpose flour
1/3 cup plus 1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsalted butter, chilled, cut up
1/4 cup heavy whipping cream
1/4 cup buttermilk
1 egg
1 teaspoon vanilla extract
1/2 cup sliced strawberries
Egg Glaze:
1 egg
1 tablespoon heavy whipping cream
Recipe
Heat oven to 375°F. Line baking sheet with parchment paper or spray with nonstick cooking spray.
In large bowl, stir together flour, 1/3 cup of the sugar, baking powder, and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces.
In small bowl, whisk together 1/4 cup cream, buttermilk, 1 egg and vanilla. Make well in center of flour mixture. Add buttermilk mixture; stir until dough forms. (Dough will be sticky; do not overmix.) Gently stir in strawberries.
On lightly floured surface, gently knead dough with floured hands 10 seconds or until smooth ball forms. On baking sheet, pat dough into 7-inch round (1 inch thick). Cut into 8 wedges. Brush off any excess flour. In small bowl, whisk together all egg glaze ingredients. Brush over tops of scones; sprinkle with remaining 1 tablespoon sugar.
Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.
(makes 8)
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