Everyday Dutch Oven: Strawberry Scones

     The turkeys were out in full force this morning. The minute I lit the coals they followed the scent, strutting around the back yard, pacing back and forth around my oven. They are very curious creatures. Even before I placed my oven on the coals they were waiting in anticipation for me to come outside. I am not sure if they are becoming conditioned to my cooking routine or if they are smart enough to know that the smell of smoke might just lead to the possibility of food. Either way, I think they are beautiful birds, I am fascinated by their behavior and love having them in the neighborhood.
     Enough about turkeys. These Strawberry Scones from grouprecipes.com are so sweet and delicious, you will feel like you are eating strawberry shortcake for breakfast. The dough is a little wet so I opted for dropping spoonfuls into my oven. It is so much easier than dusting the counter with flour and rolling them out but if you prefer cutting them into triangles try the traditional way. I baked them in my 10 inch oven with 10 coals in a ring around the bottom and completely covered the lid with coals to raise the temperature quickly. They are light and tender and could only be made better by a dollop of clotted cream. While strawberries are plentiful and inexpensive try this recipe and start your day with these flaky, juicy scones.

Strawberry Scones
2 large eggs
1 tablespoon plus 1/4 cup heavy cream
1/4 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour, plus extra for dusting work surface
1/3 cup plus 1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into 1-inch pieces
2/3 cup strawberries, hulled and chopped

     Lightly oil or spray a 10 or 12 inch dutch oven.
     Beat 1 egg with 1 tablespoon of cream in small bowl. Set aside.
     Whisk remaining egg, remaining ¼ cup cream, buttermilk, and vanilla together in medium bowl.
     Mix flour, sugar and baking powder in medium bowl.
     Cut butter into dry ingredients until mixture resembles coarse crumbs.
     Make a well in the center of the flour mixture. Add buttermilk mixture and stir until batter forms moist clumps.
     Carefully stir in strawberries.
     Drop by large spoonfuls into dutch oven. Brush with egg/cream wash and sprinkle with tablespoon of sugar.
     Bake at 400 degrees for 20 minutes or until scones are golden brown and firm to the touch.
     Cool slightly before removing from oven. Makes 10 scones.