Hello all– It’s starting to be strawberry season here!! That’s great news! When we were married at the end of March, a hundred years ago (more or less), my Mom and I scoured the town for beautiful ripe strawberries to cascade down our wedding cake. We finally found them jut in time in a small market couple cities over!!
But now we’ve got these sweet red berries and they are just right to be folded into buttery, crispy scones. With a smear of butter and maybe just a dot of jam. Perfect.
2 cups strawberries, stemmed & cut to bits
1 tab. sugar
2 cups flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter (1 stick)
2/3 cup whole milk (or half & half)
Stem and cut the strawberries to small bits until yo have 2 full cups. Mix them with 1 tablespoon of sugar.
In a large mixing bowl, stir together the flour, 1/4 cup sugar, baking powder and salt. With a pastry blender (or a food processor if you don’t mind cleaning that big thing), cut in the butter until it is cut to the size of peas in the mixture.
With a soft spatula, sit the strawberries into the flour mixture.
In a separate bowl whisk together the milk and egg. Then stir them into the flour mixture as well until it’s all moist and combined.
Onto a counter dusted with flour, dump the dough out. Cut it into 2 halves. Take the first half and form it into a thick disc. Cut it into 6 triangular pieces (like a pizza!) and set them onto a baking sheet lined with a piece of parchment. Repeat with the second half of the dough for 12 medium sized scones.
Sprinkle the coarse sugar onto the tops of the scones and pop them into a 400 degree oven for 20 to 25 minutes, until they are golden and crispy around the edges. Super delicious hot from the oven!!
*the recipe I worked from called for turbinado sugar. I used some coarse sugar crystals I had from a cake decorating shop.