Strawberry Scones for Mom

Mother's Day is this weekend, and if you're thinking about cooking something for your mom, we've got you covered.
  • 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

  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 10
    seconds. Transfer mixture to a large bowl and make a well in center. Add
    buttermilk mixture and stir until batter forms moist lumps. Carefully stir in

  4. Transfer dough to lightly floured work surface and knead gently until dough comes
    together and is smooth, about 10 seconds. Pat dough into 7-inch circle about 1 inch
    thick. Cut circle into 8 wedges. Brush off excess flour with pastry brush. Place
    wedges on baking sheet; brush tops with egg and cream glaze and sprinkle with
    remaining 1 Tbsp. sugar.

  5. Bake until lightly browned, about 15 minutes. Transfer to a wire rack. Serve warm
    or at room temperature. Makes 8 scones.

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