Strawberry Scones

While the strawberries are at their peak, these scones are the perfect weekend breakfast treat. This one is adapted from a Better Homes and Gardens recipe.

2 1/2 cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter (chilled and diced)

1 cup chopped fresh strawberries

2 eggs, lightly beaten

1/2 cup heavy whipping cream (chilled)

1 tablespoon milk to brush the top

1/2 tablespoon coarse sugar to sprinkle the top

Preheat oven to 400 degrees. In a large bowl, stir together 2 1/2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder and 1/4 teaspoon salt. Add 1/2 cup diced butter and cut it into flour using a pastry blender until the mixture resembles pea-sized coarse crumbs. Gently toss in chopped strawberries. Make an indentation in the center and set the bowl aside.

In a second small mixing bowl, beat 2 eggs, then stir in 1/2 cup heavy cream. Add the egg mixture to the flour mixture and use a large spoon to gently stir just until moistened. Do not over-mix.

Place dough onto a generously floured sheet of parchment paper. Pull the dough together and shape it into a 3/4-inch-thick circle. Cut into 12 equal wedges and pull them apart slightly (at least 1/2 inch apart).

Brush wedges with 1 tablespoon milk, sprinkle with coarse sugar and bake at 400 degrees for 15 to 16 minutes, or until puffed and golden.

For the glaze: Stir together 2/3 cup powdered sugar and 1 tablespoon milk. If you need to thicken the glaze, add more powdered sugar. To thin it, add a touch more milk. I added a drop of red food coloring to the glaze. Drizzle the glaze over scones and serve them warm or at room temperature.