Strawberry and Cream Scones

(Courtesy of bakerbynature.com)

Ingredients:
2 1/2 c. all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/3 c. granulated sugar
1 stick (4 oz.) unsalted butter, very cold and cut into tiny pieces
1 large egg
1/2 c. whole milk
2 Tbsp. heavy cream
1 c. fresh strawberries, hulled and quartered
EGG WASH:
1 large egg, beaten
1 tsp. milk or water
2 Tbsp. sugar, for sprinkling
GLAZE:
2 Tbsp. heavy cream
3/4 c. confectioners' sugar
1 tsp. vanilla extract
Tiny pinch salt (1/8 tsp. or less)

Directions:
Preheat oven to 400 degrees.  Line a large baking sheet with parchment paper; set aside.

In a large bowl combine flour, salt, baking powder and sugar; mix well to combine.

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.

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.

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.

Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8 inch circle.  You may need to knead the mixture a few times to get it into a workable texture.

Cut the dough into 8 wedges and carefully transfer then to the prepared sheet, placing them 2 inches apart.

Mix together 1 egg and 1 tsp. milk or water to make an egg wash.  Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.

Bake for 18 minutes, or until light golden brown.

Allow scones to cool for 10 minutes on the baking sheet.  In the meantime, make the glaze.  For the glaze: in a small bowl whisk together the heavy cream, confectioners' sugar, vanilla and salt.  Drizzle over semi-warm scones and serve at once.

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