Strawberry Tea Biscuits

Ingredients

• 4 cups flour
• pinch of salt
• 6 tablespoons sugar 
• 1-2 tablespoons sugar for sprinkling on top 
• 2 teaspoons baking powder
• 6 tablespoons cold butter cut into pieces
• 3 eggs (2 to add to the mixture, one to glaze)
• 2/3 cup milk
• 1 teaspoon vanilla extract
• 1 cup fresh chopped strawberries

Directions

1. Preheat oven to 475F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, salt and baking powder with a whisk. 
3. Cut in the cold butter using two knives, until the mixture looks like coarse crumbs.
4. In a small bowl, mix together 2 eggs, vanilla extract, and milk. 
5. Add wet ingredients to dry mixture and mix until just combined.
6. Add chopped strawberries and gently mix into batter.
7. Place mixture onto a floured counter or cutting board and knead lightly until it comes together as a dough.
8.  Roll out the dough until approximately 1-inch-thick and use juice cup or round cookie cutter to cut out rounds. Alternatively, you can roll the dough out into a large rectangle, about 1 inch thick, and cut into 10-12 triangles. 
9. Beat the remaining one egg in a small bowl and use pastry brush to glaze each scone. 
10. Sprinkle with sugar (I use Sugar In The Raw natural turbinado sugar for topping as it’s a coarser sugar) and place on baking sheet.
11. Bake for 10-12 minutes, or until golden brown on top. 
12. Let cool and serve with fresh strawberries or jam and Fussell’s cream or fresh whipped cream. 

Enjoy!