Strawberry Scones

I have to admit that I rarely ever buy fruit to actually eat fresh - I generally always eat it in something, like pie or jam.  It's funny because I had a moment yesterday at the supermarket when I walked in and grabbed the coupon booklet that there was a display of fresh strawberries at an unbelievable price sitting right there in front of my face.  If I recall correctly, I took a deep sigh - feeling immense guilt that I never crave fruit and how strange it is that I don't eat it fresh.  I begrudginly picked up the strawberries and thought 'I will buy these, and try to enjoy them as is'  Well, I failed miserably yet I think in a good way.  I had a meeting this morning and promised to bring scones - there were those strawberries staring me in the face.  I decided to put half the container in the scones which took away some of the commitment weight off my shoulders since I am concerned they will spoil before I actually eat them.  These turned out wonderful, especially when slathered with the Devon Cream - yum

On another note, I have also been working hard on mhy photography skills since I want my website to be a place of actualization for people.  A way to show you that I have learned to do all of these things on my own, and do not have a degree.  I am rather proud of this latest photograph.

3 cups all-purpose flour
½ cup sugar
½ teaspoon baking soda
2 ½ teaspoons baking powder
3/4 teaspoon kosher salt
1½ sticks (3/4 cup) unsalted butter, cut into ½-inch pieces
1¼ cups buttermilk
1 teaspoon pure vanilla extract
¼ cup heavy cream (for brushing)
¼ cup sugar (for sprinkling)

Instructions

Preheat oven to 400 degrees. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder and salt.  With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs. Add quartered strawberries and toss to coat with the flour mixture.  Make a well in the center of the dry ingredients, and pour buttermilk and vanilla extract into well. Still using your hands, combine the ingredients until all the dry mixture is combined.  Turn mixture onto a floured surface and gather dough together. Gently pat the dough into a disk 1½ inches thick. Brush the top with heavy cream and sprinkle with coarse sugar. Using a knife cut into pie-shapes. Place onto a silpat-lined baking sheet.  Bake the scones for about 25-30 minutes depending on your oven, or until lightly browned. Remove from oven and place on cooling rack to cool completely. Serve alone, with jam and/or Devon cream (yum)