Strawberry Scones

Strawberriy scones would be a wonderful start to Valentine's Day for breakfast.

• 2 ¾ c flour
• ½ t salt
• 2 t baking powder
• ½ t baking soda
• 1/3 c sugar
• 1 stick butter, cold and diced
• 1 large egg
• ½ c milk
• 2 T heavy cream
• 1 c fresh strawberries, stems removed and sliced

Preheat oven to 400 degrees.
 
Line a large baking sheet with parchment paper and set aside.
 
Place the flour, salt, baking powder, baking soda and sugar in a large bowl and whisk together.   With a pastry cutter, cut the butter into the flour mixture until lit resembles small peas.
 
Place the egg, milk and cream in a bowl and whisk together.  Gradually add the liquid mixture to the flour mixture and stir together until just moistened.   Fold in the strawberries (some of the berries may break up).   
 
Place the dough out onto a lightly floured work board, knead the dough slightly and shape the dough into a rough 8-inch circle.   Cut the circle into 8 wedges and place them on the prepared sheet, two inches apart.
 
1 large egg, beaten
1 t water
2 T sugar
 
Whisk together the egg, water and sugar and brush the scones with the egg wash.  I like to sprinkle raw sugar on top of the egg wash.  Bake for eighteen minutes or until light golden brown.   Allow scones to cool for ten minutes on the baking sheet.
 
2 T heavy cream
¾ c confectionary sugar
1 t vanilla
¼ t salt
 
Place the heavy cream, sugar, vanilla, and salt in a small bowl and whisk together.  Drizzle scones and enjoy!
 
(Sometimes I replace strawberries with blueberries)