Pair Recipe with Strawberry Olive Oil Scones By Jessie Sheehan with:
Patriotic Blue Lemonade Punch
Line a baking sheet with parchment paper.
Combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl and whisk to combine.
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 and stir just until evenly incorporated.
Dump the dough onto a generously floured work surface. Gather into a ball and knead a few times, until dough just comes together. Sprinkle the strawberries on top and gently fold the dough to incorporate the berries. 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, until frozen solid.
Preheat oven to 375°F.
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 with loads of salted butter.
Scones are best eaten the day they are made.