Strawberry Scones for Mom

Ingredients

• 2 eggs, divided
• 1 Tbsp. plus 1/4 cup heavy cream
• 1/4 cup buttermilk
• 1 tsp. vanilla extract
• 2 cups flour, plus extra for dustingwork surface
• 1/3 cup plus 1 Tbsp. sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 6 Tbsp. butter, cut into 1-inch pieces
• 2/3 cup strawberries, chopped

Directions

1. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
2. Beat 1 egg with 1 Tbsp. cream in a small bowl; set aside. Whisk remaining egg,remaining . cup cream, buttermilk, and vanilla together in medium bowl.
3. Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor until blended.Add butter and pulse into flour until mixture resembles coarse cornmeal, about 10seconds. Transfer mixture to a large bowl and make a well in center. Addbuttermilk mixture and stir until batter forms moist lumps. Carefully stir instrawberries.
4. Transfer dough to lightly floured work surface and knead gently until dough comestogether and is smooth, about 10 seconds. Pat dough into 7-inch circle about 1 inchthick. Cut circle into 8 wedges. Brush off excess flour with pastry brush. Placewedges on baking sheet; brush tops with egg and cream glaze and sprinkle withremaining 1 Tbsp. sugar.
5. Bake until lightly browned, about 15 minutes. Transfer to a wire rack. Serve warmor at room temperature. Makes 8 scones.