Strawberry Scones

Preheat oven to 400ºF.

In the bowl of your food processor, mix flour, baking powder, salt and sugar. (If you don’t have a food processor, you can use a large bowl and cut butter in using a pastry blender or your fingers, but the food processor makes it much quicker.)

Cut butter into small pieces. On high-speed, pulse food processor until butter is cut into tiny crumbs.

Add orange zest and evenly coat it in butter and flour mixture. The flour will keep the zest from sticking together in one big clump.

Lightly whisk egg and cream and slowly pour through the chute of your food processor while you mix it into the flour. Be careful not to over-mix—as soon as dough comes together, stop the food processor.

Chill pastry dough in the fridge for 15 minutes.

After dough has slightly chilled, you are ready to add strawberries. On a lightly floured surface, carefully knead in strawberries. Roll dough out into an even log and cut it into 4 equal portions.

Using your hands or a rolling pin, shape each portion of dough into a 4-inch square. Use a serrated knife to cut each square diagonally into even triangles.

In a small bowl, whisk egg and water to make an egg wash. Brush the tops and sides of scones so they get a pretty golden finish when they bake. If you are feeling fancy, you could also sprinkle on some white sanding sugar.

Bake scones on a baking stone or a baking pan lined with parchment paper. Bake for 15–20 minutes until scones turn a golden brown color.