For me these will make the perfect breakfast or snack to go along with my cup of tea! They would be great for a brunch, bridal shower or tea party. Hope you enjoy them as much as I did.
Yields: 14-16 scones
Slightly adapted from: Barefoot Contessa Cookbook
4 cups plus 1 Tablespoon all-purpose flour
2 Tablespoons sugar, plus additional for sprinkling
2 Tablespoons baking powder
2 teaspoons salt
1.5 sticks cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream (I used skim milk)
3/4 cup small-diced dried strawberries
1 egg beaten with 2 Tablespoons water or milk, for egg wash (optional)
Preheat the oven to 400 degrees F
Combine until just blended. Toss the strawberries with 1 tablespoon 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 3/4-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 baking sheet lined with parchment paper.
Brush the tops with egg wash. Sprinkle with raw or granulated sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.