Betty's Fresh Strawberry Scones

Betty demonstrates how to make Strawberry Scones. These are baked in a cast iron scone skillet, but triangles of scone dough may easily be placed on a baking pan lined with parchment paper and baked according to cooking instructions.

Fresh Strawberry Scones

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
¾ stick (6 tablespoons) cold butter, chopped in small cubes, and kept cold until ready to assemble recipe
2 eggs, well beaten
1/3 cup heavy whipping cream
½ cup fresh strawberries, washed, caps removed, and then chopped
2 additional tablespoons heavy whipping cream
2 additional tablespoons sugar

In a large bowl, place 2 cups all-purpose flour, 3 tablespoons sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Stir until well-combined. Add ¾ stick (6 tablespoons) cold butter, chopped in small cubes. Use a pastry blender (or fork) to cut butter into flour mixture. Continue until mixture is the texture of coarse cornmeal. Stir in 2 well-beaten eggs and 1/3 cup heavy cream. Stir just until a soft dough forms. Gently stir in ½ cup fresh chopped strawberries. Turn dough out onto a lightly floured surface and pat with hands into a 7-inch circle that is about 1-inch thick. Cut circle into 8 equally-sized wedges. Place wedges into a scone skillet that has been buttered and floured (or onto a baking pan that is lined with parchment paper). Brush the top of the scones with 2 tablespoons heavy cream and sprinkle with 2 tablespoons sugar. Bake at 400 degrees (F) 18 to 20 minutes, or until toothpick inserted in deepest part comes out clean. Serve while hot, with butter and strawberry preserves. Delicious! Enjoy with Earl Grey tea! --Betty :)

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