Tender and buttery, these English-style pastries are similar to fluffy biscuits and make a great canvas for sweet berries. Serve on their own or with butter and jam.
2 1/2 cups flour, plus more for dusting
2 tbsp sugar, plus more for sprinkling
4 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) butter, cut up and cold
1/2 cup reduced-fat milk
2 large eggs, divided
1 1/2 tsp vanilla extract
1 cup chopped fresh strawberries
Preheat oven to 375°F. Line a baking sheet with parchment. In a large bowl, combine the flour, sugar, baking powder, and salt.
Add the butter to flour mixture. Using a pastry cutter or hands, quickly work butter into flour mixture until butter is in pea-sized pieces but has not melted. To the bowl, add the milk, 1 egg, and vanilla, stirring and folding until just combined. Using a spatula, fold in the strawberries.
Transfer dough onto a lightly floured surface and gently knead just until dough comes together. Transfer dough to lined baking sheet and shape into a round loaf (approximately 1½ inches tall). Make 4 cuts into dough to form 8 wedges and separate, spacing 2 inches apart.
In a small bowl, whisk together remaining egg and 1 tbsp water. Brush the top of scones with egg wash and, if desired, sprinkle lightly with sugar. Bake 25–28 min., until golden brown on top and a toothpick inserted in center comes out clean. Cool on wire rack. Serve warm or at room temperature.