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BAREFOOT CONTESSA STRAWBERRY SCONES




Source of Recipe


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List of Ingredients




4 CUPS plus 1 TABLESPOON AP flour

2 T baking powder

½ TEASPOON salt

¾ POUND cold unsalted butter, diced

4 extra large eggs, lightly beaten

1 CUP cold heavy cream

¾ CUP small diced strawberries (or raisins, fresh or dried cranberries, dried cherries, etc.)

1 egg beaten with 2 T water or milk for egg wash



Recipe



Preheat oven to 400 degrees

In the bowl with of an electric mixer fitted with paddle attachment combine 4 C of flour, 2 T of sugar, baking powder and salt. Blend cold butter at the lowest speed and mix until the butter is in pea-sized pieces,

Combine the eggs and heavy cream and quickly add to the flour& butter mixture,

COMBINE UNTIL JUST BLENDED.

Toss fruit with 1 T of flour, add them to the dough and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a well floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough ¾ inch thick. You should see lumps of butter in the dough. Cut into squares with a 4 inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a balking sheet lined with parchment paper.

Brush the tops with egg wash. Sprinkle with sugar and bake for 20-25 minutes, until the outsides are crisp and insides are fully baked.


THE KEY TO FLAKY SCONES IS TO NOT TO OVERBLEND THE BUTTER.