This is the perfect spring time brunch recipe. Quick and easy, these scones highlight fresh, sweet berries....
2-1/2 Cups flour
2 Tablespoons sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, cut into small pieces
1 Cup sliced fresh strawberries
2 Eggs, beaten
1/2 Cup + 2 Tablespoons heavy cream
Whole fresh berries for garnish
Preheat oven to 400 degrees. In a large bowl, mix the flour, sugar, baking powder and salt. Use a pastry cutter to incorporate butter. Gently fold in strawberries. Whisk eggs and 1/2 Cup heavy cream to combine and then mix into batter until just moistened.
Transfer dough to a parchment-covered baking sheet. Pat in a 3/4-inch thick circle. Score into 8 wedges. Brush wedges with the 2 Tablespoons heavy cream and sprinkle with turbindao sugar.
Bake for 18 minutes or until golden. Plate and garnish with whole berries. Serve with honey butter or strawberry jam.
This recipe is shared with Iron Chef Mom.