• ¼ cup sugar
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter, cold
• 1/3 cup + 2 tablespoons heavy cream
• 1 large egg yolk
• 1 basket strawberries
• 1 tablespoon aged balsamic vinegar
• 1 tablespoon sugar
Preheat oven to 400°F.
In a medium bowl or food processor, mix together flour, sugar, salt, baking soda, baking powder and black pepper. Dice butter and add it to the flour mixture. Using a food processor, pastry cutter or two forks, work the butter into the flour mixture until it's evenly distributed and smaller than the size of peas.
Place 1/3 cup + 1 tablespoon of heavy cream and egg yolk in a small bowl and beat together. Then pour over the flour mixture and stir until a shaggy dough forms. (Don't overmix, but incorporate well.)
To create the scones, divide the dough into four even portions, form circular mounds and place on a baking sheet. Brush scones with the remaining heavy cream.
Bake for 10-13 minutes, until a inserted toothpick comes out clean and they are lightly brown on the edges.
While the scones bake, slice strawberries and place in a medium bowl. Add balsamic
vinegar and sugar, then gently mix until sugar is dissolved.
Top each scone with strawberry mixture and enjoy.
Recipe created by St. Francis Executive Chef Bryan Jones