Best Ever Scones

This is an Ina Garten recipe that I make over and over.  Best tasting scones ever!

4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons salt
3/4 pound cold, unsalted butter, diced
4 extra large eggs, lightly beaten
1 cup cold heavy cream
3/4 cups small diced dried strawberries*
1 egg beaten with 2 tablespoons water or milk, for egg wash

Directions

Preheat the oven to 400 degrees.

In the bowl of an electric mixer combine 4 cups of flour, 2 tablespoons sugar, baking powder and salt.  Blend in the cold butter at the lowest speed and mix until the butter is in pea sized pieces.  Combine the eggs and heavy cream and quickly add them to the flour and butter mixture.  Combine until just blended.  Toss the strawberries with 1 tablespoon of flour, add them to the dough and mix quickly.  The dough may be a bit sticky.

Dump the dough out onto a well floured surface and be sure it is well combined.  Flour your hands and a rolling pin and rolling the dough to 3/4 inch thick.  You should see lumps of butter in the dough.  Cut into squares with a 4" plain or fluted cutter and then cut them in half diagonally to make triangles. 

Place on a baking sheet lined with parchment paper.

Brush the tops with the egg wash.  Sprinkle with sugar and bake for 20 - 25 minutes, until the outsides are crisp and the insides are fully baked.

Makes 14-16 large scones.

*I also used dried blueberries found at Trader Joe's.