Strawberry Scones
Source of Recipe
Creative Homemaking
List of Ingredients
2 large eggs
1 tablespoon plus 1/4 cup heavy cream
1/4 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour, plus extra for dusting work surface
1/3 cup plus 1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into 1-inch pieces
2/3 cup strawberries, hulled and chopped
Recipe
1. Adjust oven rack to middle position and heat oven to 375
degrees. Line baking sheet with parchment paper. Beat 1 egg with
1 tablespoon cream in small bowl. Set aside. Whisk remaining egg,
remaining 1/4 cup cream, buttermilk, and vanilla together in
medium bowl.
2. Pulse flour, 1/3 cup sugar, baking powder, and salt in food
processor until blended. Add butter and pulse into flour until
mixture resembles coarse cornmeal, about ten 1-second pulses.
Transfer mixture to large bowl and make well in center. Add
buttermilk mixture and stir until batter forms moist clumps.
Carefully stir in strawberries.
3. Transfer dough to lightly floured work surface and knead
gently until dough comes together and is smooth, about 10
seconds. Pat dough into 7-inch circle about 1 inch thick. Using
sharp knife, cut circle into 8 wedges. With pastry brush, remove
excess flour from wedges. Transfer wedges to prepared baking
sheet, brush tops with egg and cream glaze, and sprinkle with
remaining 1 tablespoon sugar.
4. Bake until lightly browned and toothpick inserted in center of
scones comes out with a few crumbs attached, about 15 minutes.
Transfer scones to wire rack. Serve warm or at room temperature.
(Cooled scones can be stored in airtight container for up to 2
days.)
Yields: 8 servings
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