strawberry scones

Strawberry Scones
Adapted from Adventures in Shaw; makes ~12

1 cup strawberries, hulled and small diced
3 cups AP flour (oops. I only had 1, so I used that, 1 cup bread flour, and 1 cup cake flour)
1 T baking powder
1/2 t baking soda
1/2 cup sugar, plus more for dusting
1/2 t salt
1 1/2 sticks butter, cubed and chilled
1 cup buttermilk
1 egg, optional, for eggwash

Preheat to 400 F and line baking sheet w/ parchment paper.

Sift dry ingredients into mixing bowl (include sugar, even though it's a "wet" ingredient). Add butter and work into dry (with hands, pastry blender, two knives, or food processor) until mixture is crumbly, but butter is pea-sized or a bit smaller. Dry off strawberries and fold into mixture, gently. Add buttermilk and stir gently until a dense dough is formed.

Transfer to floured surface and knead (a tiny bit) until dough is uniformed. Roll out dough, with hands, until it's about an inch thick. Cut dough however you want (I like to cut like pizza but leave it together somewhat; you can cut with cookie cutter too in traditional circles). If dough is warm and butter appears to have melted, put the dough in the fridge or freezer to cool the dough & butter before baking, otherwise the butter will sorta melt out. You want it cold!! Before baking, beat egg in small dish and brush top with egg wash. You can also use milk for a less shiny coat. Sprinkle with a bit of sugar. Bake 15-20 minutes or until golden brown.