I’ve had strawberries on the brain for weeks now. It started with a plastic basket of hand-picked ones that a friend of a friend had scavenged around her house in Portland. We ate a bruised bunch with stained fingers before we decided to bubble a pot of chocolate for dipping a hardened dark shell around the sappy berries.
- 2 cups all-purpose flour
- 6 tablespoons unsalted butter, chopped into 1/2″ chunks
- 4 tablespoons granulated sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon fennel seeds, crushed
- 1/2 teaspoon salt
- 1 cup strawberries, sliced
- 1 teaspoon vanilla extract
- 3/4 cup heavy cream + 1-2 tablespoons (as needed)
- 1 egg for wash (optional)
- turbinado or other course sugar for sprinkling (optional)
Line a cookie sheet with parchment paper and preheat oven to 425 F.
In a small bowl combine sliced strawberries with vanilla and 1 tablespoon of granulated sugar.
In a large bowl, sift together flour, sugar, baking powder, crushed fennel seeds and salt. Sprinkle butter chunks across flour mixture, and rub butter into mixture using a pastry blender. Mixture should be course and dry, resembling small peas. Slowly pour in heavy cream and using a fork, stir gently, until mixture begins to clump together, then stir in strawberries. If mixture still appears dry and does not cohere by stirring, add an additional 1-2 tablespoons of heavy cream. Turn dough onto a clean, floured surface, folding and turning it a couple times, being careful not to overwork.
Form dough into a 1″ thick disk, and cut in halves, and then quarters, until you have cut eight slices. Whisk an egg in a small bowl and then using a pastry brush, gently brush egg over scones and then sprinkle with course turbinado sugar.
Bake scones for 20-25 minutes or until golden brown. Cool on a wire rack. Scone-dough keeps well and can be frozen and baked at a later date if desired, if frozen be sure to allow an additional five minutes or so to bake. Serve warm or at room temperature.