When I saw fresh strawberries take the place of their questionable-looking counterparts that have been in the grocery store all winter and spring, I nearly jumped for joy. Even though hubby and I go strawberry picking every year now – especially now that I can tons of strawberry jam in the summer – I decided that I just couldn’t wait any longer to pick up a package and get baking. This recipe is another variation on my favorite scone recipe…and I have to say that it was a little bit more fun to make them since I got to use my new scone pan that a friend gave me as a Christmas gift (although you certainly don’t need one to make these)! Give them a try this weekend – these strawberry-studded scones make a perfect summer breakfast or brunch!
- 3 cups unbleached flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar
- 1 stick butter
- 2 eggs
- 1/4 cup milk
- 1/4 cup half and half
- 1/2 tsp vanilla extract
- 1 vanilla bean, split and scraped
- 6 ounces fresh strawberries, hulled and cut into chunks
For the topping:
- 2 Tbsp milk
- 2 tsp granulated or coarse sugar
Preheat the oven to 425 degrees. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
Cut the butter into tablespoon-sized pieces, and using a pastry blender, incorporate it into the dry ingredients. In another medium bowl, whisk together the eggs, milk, half and half, vanilla extract, and vanilla bean.
Whisk the dry ingredients into the wet ingredients and then fold in the strawberries.
Turn the dough out on to a floured surface and knead to combine. If you’re not using a scone pan, separate the dough into halves. Shape each half of dough into a circle, and then cut each half into four wedges. If you are using a scone pan, spray it lightly with cooking spray. Divide the dough into equal pieces and press into the pan. Brush the scones with the milk and then sprinkle them with the sugar.
Place the scones in the freezer, uncovered, for about 30 minutes. Then, remove the scones and put them right in the oven. Bake for 15-20 minutes or until golden brown. Remove to a wire rack to cool.