For me, Summer doesn't officially start with the last day of school, or the day the municipal pools open, not even when the sun has shined for one whole week in a row. No, for me, Summer officially starts when we go to the farmer's market and half the stalls there are filled with baskets full of the plumpest, juiciest, reddest local strawberries. Ah, Québec strawberries, how I love those little jewels!
We usually eat most of them strait out of the basket, unadulterated, no sugar, nothing. But, the few that are left will most likely end up in baked goods. I like making strawberry muffins, but one morning I felt like trying scones. I was concerned that the berries would make the scone dough too wet, but the scones ended up being just temptingly moist. So tempting the whole batch was gone in a flash. Looks like it's time for a trip to the market!
2 cups flour
1/4 cup sugar
3 tsp baking powder
1 tsp salt
1/2 cup butter
1 cup fresh strawberries, diced
1/2 cup buttermilk
Coarse or granulated sugar, for sprinkling
In a large bowl mix flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add strawberries, and mix carefully to coat them in flour.
Add buttermilk, one egg and one egg yolk (reserve the white). Mix until blended, trying not to crush the berries. Drop dough onto a lightly floured surface and knead delicately, just until the dough comes together.
With floured hands pat dough into a 1/2 inch thick circle. Transfer to a parchment paper lined baking sheet and with a sharp knife, score dough into 12 slices (as with a pie).
Brush top with reserved egg white and sprinkle with sugar.
Bake in preheated 425°F oven for about 20 minutes. Serve warm.