User Guide

STRAWBERRY

CREAM SCONES

2 cups all-purpose our

¼ cup granulated sugar

2 teaspoons baking powder

1/8 teaspoon salt 6 tablespoons butter, cold, cut into pieces

½ cup fresh strawberries, chopped

½ cup heavy cream

2 large eggs

2 teaspoons vanilla extract

1 teaspoon water

Ingredients

SIFT together the our, sugar, baking powder, and salt in a large

bowl.

CUT the butter into the our using a pastry blender or your hands until

the mixture resembles coarse crumbs.

MIX the strawberries into the our mixture. Set aside.

WHISK together the heavy cream, 1 egg, and the vanilla extract in a

separate bowl.

FOLD the cream mixture into the our mixture until it combines, then

roll it out to a 1½-inch thickness.

USE a round cookie cutter to cut the scones.

BRUSH the scones with an egg wash made from 1 egg and the

water. Set aside.

Preheat to 350°F (180°C)

PLACE the scones on top of the parchment paper and cook for 12

minutes at 350°F (180°C), until golden brown.

Instructions