Makes 8 servings. Recipe is from Helana Brigman.
2 pints fresh strawberries, stemmed and chopped
1 tbl. sugar
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
3 tbls. sugar
1 stick salted butter, chilled and cubed into 1-inch pieces
1/2 cup milk
3 tbls. butter, melted
1 egg, beaten
1. Preheat oven to 350 degrees and grease a baking sheet or line sheet with a Silpat mat. Wash, stem and chop fresh strawberries and toss with sugar. Cover and macerate for at least one hour, but preferably overnight.
2. In a food processor, add dry ingredients — flour, baking powder, baking soda and sugar. Pulse several times before adding chilled and cubed butter. Pulse with butter for about 1 minute or until mixture resembles coarse meal and butter is pea-sized.
3. Transfer dry mixture to a bowl and toss in strawberries. Add milk and melted butter and mix until batter just combines. Transfer batter to a well-floured surface and shape into a circular disk about 8 to 10 inches wide (about 11/2 inches thick). Cut into triangle scones “pizza-style” and transfer scones to greased baking sheet. Brush scones with beaten egg and bake for 25-30 minutes or until scones are done and golden brown.