Strawberry Scones

Instructions

1. Place the butter (in stick form) in the freezer for 1 hour (see notes). Meanwhile, position your oven rack in the upper third of your oven and preheat to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.
2. In a large measuring cup or medium bowl, beat the egg and cream together and set aside.
3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
4. Remove the butter from the freezer and grate it directly into the flour. Then, working with your fingers, quickly toss the butter with the flour just until combined.
5. Pour the egg and cream over the flour-butter mixture and with a rubber spatula, stir and fold to combine. The batter will appear a bit dry. Fold in the dried strawberries and pecans.
6. Divide the dough into two equal-sized balls. Pat them into a 5-inch round, then slice each round into 6 wedges using a lightly floured knife.
7. Transfer scones to the prepared baking sheet. In a small bowl, beat together egg and water to create the egg wash, then brush over the tops of the scones.
8. Bake the scones for 18-20 minutes (time will vary based on size), until they are golden brown on top. Serve immediately.