Strawberry Olive Oil Scones

Ingredients

• 2 cups all-purpose flour
• ¼ cup light brown sugar
• 2 ¼ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• ½ cup Premium Extra Virgin Olive Oil
• 6 tablespoons cold unsalted butter into ¼ - inch cubes
• 1 large egg
• 2/3 cup heavy cream plus
• 1 teaspoon Strawberry Dark Balsamic Vinegar
• 1 cup fresh or frozen strawberries

For the egg wash:

• 1 egg
• ¼ teaspoon Himalayan Sea Salt
• Turbinado sugar for sprinkling

Instructions

• Line a large baking sheet with parchment paper and set it aside. 
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Combine the olive oil, heavy cream, egg and extract in a small bowl, and whisk to blend.
• Pour the liquid ingredients over the flour mixture, add the strawberries and stir just until evenly incorporated.
• Dump the dough onto a generously floured work surface. And I mean generously . . . the dough is extremely wet, and the extra flour won’t hurt it at all.
• Gather into a ball and knead once or twice, until the dough just comes together. Shape into an 8 to 9-inch round
• Slice into 8 wedges like you would a pizza and place on the prepared baking sheet.
• Whisk the egg and salt in a small bowl and brush onto the scones. Sprinkle with Turbinado sugar. Place in the freezer for about an hour and 20 minutes, until frozen solid.
• Preheat oven to 375º
• Bake for about 25 minutes, rotating at the halfway point, until the scones are nicely browned, and a toothpick inserted in the side of one comes out clean.
• Once removed from the oven, let the scones cool on the sheet pan for about 5 minutes before serving, and enjoy.