Barefoot Contessa's Strawberry Scones

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 4 cups all-purpose flour
• 1 tablespoon all-purpose flour
• 2 tablespoons sugar, plus additional
• sugar, for sprinkling
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 lb cold unsalted butter, diced
• 4 extra-large eggs, lightly beaten
• 1 cup cold heavy cream
• 3/4 cup small-diced dried strawberries
• 1 egg, beaten with
• 2 tablespoons water or 2 tablespoons milk, for egg wash

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 in the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt.
• 3 blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
• 4 combine the eggs and heavy cream and quickly add them to the flour and butter mixture. combine until just blended.
• 5 toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly.
• 6 the dough may be a bit sticky.
• 7 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.
• 8 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.
• 9 place on a baking sheet lined with parchment paper.
• 10 brush the tops with egg wash.
• 11 sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.