Strawberry Scones

Instructions

1. 1
   Line a large baking sheet with parchment paper. Take one of the eggs, crack it into a small bowl and whisk with a fork. Set aside.
2. 2
   Whisk together the egg, buttermilk, and orange zest. Set aside.
3. 3
   Working quickly to keep ingredients cold, combine the flours, the sugar, baking powder, baking soda, and salt in the bowl of an electric mixer. Use a fork to stir the ingredients well. Connect the paddle attachment, add the cold butter, cover the mixer with a clean towel (to prevent flour escape), and mix on medium speed until the dough has a sandy, small pebble-like texture - 45-60 seconds.
4. 4
   Add the buttermilk mixture and pulse the mixer until the dough comes together and there are no visible dry spots (check the bottom of the bowl). Sprinkle the strawberries across the top and pulse 3-4 more times, just enough to work them into the dough a bit.
5. 5
   Turn out onto a lightly floured counter and, working quickly, assertively press the dough into a large, cohesive circular disk - roughly 1 1/2-inches thick, level on top. Use a long, thin bread knife to cut the circle into 8 equal wedges, wiping your knife clean between slices. Use a spatula to transfer each wedge to the prepared baking sheet leaving at least 1 1/2-inches between scones. Refrigerate, uncovered, for 30 minutes.
6. 6
   While the dough rests in the refrigerator, heat oven to 375°F / 190°C with a rack in the middle. When you’re ready to bake, brush the tops and edges of each scone with the egg wash, and sprinkle generously with the large sugar. Bake for 16-20 minutes or until scone edges and bottoms are golden.
7. 7
   Serve warm. These are best enjoyed the day of. Or, reheated in a hot oven before serving.

Nutrition per serving, approximate