Strawberry Pecan Scones

Time: 45 minutes

Skill level: Beginner

Ingredients

• 2 cups Hayden Flour Mills All Purpose Flour
• 1/2 tsp Baking powder
• 2 tsp Baking soda
• 1 tsp Kosher salt
• 1 tsp Vanilla Bean Project Organic Vanilla Bean Paste
• 1/2 cup Heavy cream, plus more for brushing
• 1/4 cup Sugar
• 1 Egg
• 1/4 cup Butter, freezer temperature
• 1/2 cup Strawberries, diced
• 1/4 cup Pecan pieces
• 1 Tbsp Sugar for sprinkling

Equipment

• Mixing bowls
• Whisk
• Sheet tray

Instructions

1. In a large mixing bowl, add your flour, baking powder, baking soda, and salt. Whisk together thoroughly and place to the side.
2. In a second, smaller mixing bowl, add your vanilla, heavy cream, sugar, and egg. Whisk together, but don't incorporate any air. You are just trying to combine completely. 
3. Add your butter to the dry ingredients and, using your hands, squish the butter into the flour. Squeeze the butter between your thumb and forefinger and spread it into the flour. Repeat until you have no large chunks of butter left.
4. Add your strawberries and pecans and toss to combine into the flour, then add your wet ingredients to the mix. Using a fork, combine the ingredients together to form a shaggy dough with some dry flour in the mix. 
5. Pour the mixture onto the counter and form into a circle, roughly 6" in diameter and 1" thick. Cut into 6 equal sized triangles and place onto a sheet tray. Place the sheet tray into the freezer for 15 minutes while your oven preheats to 400°F. 
   
6. Remove your scones from the freezer and brush with heavy cream, then sprinkle with sugar on top. Place your scones into the oven for 18-20 minutes or until golden brown. Cool for 5 minutes, then serve and enjoy!