BAREFOOT CONTESSA'S STRAWBERRY SCONES

 

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Ingredients

  • 4 cups plus 1 tablespoon all-purpose flour
  • 2 tablespoons sugar, plus additional for sprinkling
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 3/4 pound 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 milk, for egg was

Directions

  • Preheat the oven to 400 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. 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 sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

Notes

This is a grat recipe. We had it yesterday for Mother's Day and it was a big hit!

Categories: Bread  Scone 

Author Credit: The Barefoot Contessa Cookbook

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