Strawberry Scones

Allow Scones to Cool on a Rack
Serves 8
You'll Need: 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp kosher salt, 1/3 cup granulated sugar, 3/4 cup buttermilk substitute (see below)*, 1 Extra Large egg, 1/4 cup unsalted butter (cold and diced; it's 2 oz, or half a stick), 1 cup fresh strawberries (cleaned, hulled and thinly sliced; about 6 strawberries), 2 Tbsp walnuts (finely chopped), extra sugar for dusting over scones, extra flour for work surface, knife and to roll strawberries in, 1 large egg (beaten, for egg wash), Additional strawberries for garnish

Cut Dough Ball into 8 Wedges
How to Prepare: Sift all the dry ingredients together in a large bowl (flour, baking powder, salt and sugar). Using a stainless steel pastry blender, cut the cold butter into the dry ingredients. Whisk the buttermilk substitute and the egg together. Lightly stir the wet mixture into the dry mixture. Roll the strawberries in a bit of flour on a dry work surface (to prevent sticking). Fold the strawberries and nuts into the scone mixture.
Place Scones on Parchment Lined Sheet
Place the dough onto a cold work surface that has been dusted with flour (cold granite counter is great). Use extra flour on edges of dough ball if it's too sticky. Shape dough into a round circle. Flour a large chef's knife. Cut the dough into 8 evenly shaped wedges (note, continue to flour the knife after each cut, to prevent sticking, if necessary). Transfer each wedge to a
Garnish with Strawberries
parchment paper lined baking sheet. Brush the egg wash and sprinkle extra sugar onto each wedge. Place on center rack, into a 400 degree F oven for 18-25 minutes, until edges are just lightly browned. Allow scones to cool on a rack for 5 minutes. Serve with additional fresh strawberries. Enjoy!

* Buttermilk substitute: In a liquid measuring cup, add 1 Tbsp white vinegar (not white wine vinegar). Pour whole milk up to the 1 cup line (so you're adding 1 cup of milk, minus 1 Tbsp worth or vinegar). Let it sit for 5 minutes. Stir very lightly. Use 3/4 cup of this mixture for the recipe above.

Note, you can also make mini scones with this recipe. When you have the finished ball of scone dough, cut it in half. Shape each into an even circle. Cut each dough ball into 8 triangular wedges. Transfer the mini scones to the baking sheet and bake for 11-16 minutes (just until edges are browned). These are great for tea parties!!!

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