Strawberry Scones

• Vegetarian

• Produce

  • 1 1/2 cups Strawberries

• Refrigerated

  • 2 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 3 tbsp Sugar
  • 1 Turbinado sugar

• Dairy

  • 6 tbsp Butter
  • 2/3 cup Milk

Found on jocooks.com

Ingredients

• 1½ to 2 cups strawberries, stemmed and cut into small pieces
• 2 cups all purpose flour
• 3 tbsp sugar
• 2 tsp baking powder
• ¼ tsp salt
• 1 egg
• 6 tbsp butter
• ⅔ cup milk
• 1 egg for egg wash
• Turbinado sugar, optional

Directions

• Preheat oven to 400 F degrees.
• Cut up the strawberries into small pieces and add 1 tbsp of the sugar to them.
• In a large bowl, add the flour, salt, baking powder and remaining sugar. Add the butter and using 2 knives or a pastry blender start cutting into the butter. Use your hands if necessary but the mixture needs to resemble small peas.
• Add the strawberries to the bowl and coat them well with the flour mixture. In a small bowl mix the egg and milk together then add to the flour bowl. Using a spatula mix everything well. Add more flour as needed if dough is too wet and sticks to hands too much. Turn dough over onto a floured surface and shape into a round 8 inch ball.
• Cut the dough into 8 triangles, just like you would cut pizza and place the triangles over a cookie tray lined with parchment paper or a silpat. Brush with the egg wash. You may at this point, sprinkle the scones with additional sugar if you wish.
• Bake for 20 to 30 minutes or until golden brown.