Ingredients
2 c + 1 tbsp Gold Medal all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
3/4 tsp salt
1 1/2 stick Land O’ Lakes butter, cold and diced
2 Eggland’s Best eggs, slightly beaten
1 tsp vanilla extract
1/2 c heavy cream, cold
1/2 c strawberries, diced small
1/2 tsp cinnamon
1 egg + 2 tbsp water or milk for egg wash
2 Tbsp raw or turbinado sugar for sprinkling on top
GLAZE/DRIZZLE- OPTIONAL
1/2 c powdered sugar
1-2 Tbsp orange juice, fresh
Instructions
Preheat oven to 400 degrees F. Cover a large baking sheet with parchment paper, set aside. I use baking stones so sometimes I skip the parchment, but if it’s easier for you or you don’t have non-stick pans, I would suggest it.
In an electric mixer with paddle attachment, mix 2 cups flour, 1 tbsp sugar, baking powder, cinnamon, and salt until combined. Blend in cold butter at LOW speed and mix until butter is in pea-sized pieces.
Combine eggs, vanilla, and heavy cream. Quickly add to flour mixture. Combine just until blended – do not over mix.
In a small bowl, toss strawberries in 1 tbsp flour. Add to dough and mix up quickly – but do not over mix. Dough may be sticky.
Turn out onto a well-floured board and flour your hands and rolling pin. Roll dough to 3/4 inch thickness. Using a 4-inch cutter, cut scones in either squares or circles. Then cut those in half.
Place cut dough on the prepared baking sheet.
In a separate bowl: Combine 1 egg and 2 tbsp water or milk to make an egg wash. Lightly brush the dough with the egg wash. (I prefer no egg wash on mine and the sugar sticks fine.)
Sprinkle with sugar on the top.
Bake for 20-25 minutes until outside edges are crisp and the color is light golden brown. Oven times may vary so keep an eye on them in the last 5 minutes or so. Cool scones 10 minutes before topping with drizzle.
Glaze/Drizzle: In a small bowl, combine the powdered sugar and OJ – enough OJ to make a thin glaze. Drizzle with a fork over partially cooled scones. Serve warm!
