- 2 large eggs
- 1 Tbs. plus 1/4 C. heavy cream
- 1/4 C. buttermilk
- 1 tsp. vanilla extract
- 2 C. all-purpose flour, plus extra for dusting work surface
- 1/3 C. plus 1 Tbs. sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 6 Tbs. unsalted butter, cut into 1-inch pieces
- 2/3 C. strawberries, hulled and chopped
Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheet with parchment paper. Beat 1 egg with 1 Tbs. cream in small bowl. Set aside. Whisk remaining egg, remaining 1/4 C. cream, buttermilk, and vanilla together in medium bowl.
Pulse flour, 1/3 C. sugar, baking powder, and salt in food processor until blended. Add butter and pulse into flour until mixture resembles coarse cornmeal, about 10 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.
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 Tbs. sugar.
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.
Yield: 8 servings
From: Jennifer Wickes, Pine Beach, New Jersey, was the grand prize winner of the Strawberry Dessert Recipe Contest for Cook's Country the sister magazine of Cook's Illustrated