I love scones.
(Also, Ani sat on the counter next to me while I was making these and she ate all the extra bits of brie and kept asking for more (“ma, ma, ma”). No question she is my baby, even if she does have curly hair and blue eyes.
Makes about 12-16 scones, depending on the size
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cut into small cubes
4 ounces brie, chopped into small pieces
1/4 cup half-and-half
1/2 cup chopped strawberries
coarse sugar for sprinkling (optional)
(Tip: I chop my strawberries first, then stick them in the freezer while I do everything else so they aren’t so juicy when I add them to the dough)
Preheat oven to 375 degrees.
In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter chunks (with a pastry cutter, two knives, your fingers, or a stand mixer with a paddle attachment) until the butter is the size of peas.
Stir in the brie chunks until evenly distributed.
Add the half-and-half and egg until the mixture is just barely moistened (it’s fine to still have dry pockets). Fold in the strawberry bits.
Turn the dough onto a floured surface and knead for just a second or two to get the remaining dry ingredients incorporated (don’t overmix!). Flatten it into a 3/4″ disc and slice into wedges or use a biscuit cutter to cut into rounds.
If desired, brush the tops with egg white or half-and-half and sprinkle with sugar.
Transfer to a baking sheet and cook for 25-30 minutes, until the tops are golden-brown.