Sunday, May 31, 2009

Banana Chocolate-Chip Muffins

We had bugs for breakfast the other day—delicious banana chocolate-chip bugs! The warmer weather reminded me of our bug-shaped cakelet pan. It’s a fun way to make muffins. Of course, a regular muffin pan will work if you don’t have a bug-shaped pan. We used one of our favorite muffin recipes to make these yummy bugs. We love these muffins—they are moist and have a just-right hearty texture. Make sure you use really ripe bananas—quite brown on the outside and very soft inside. The extra ripe bananas are what add the wonderful flavor.

Recipe adapted from King Arthur Flour Whole Grain Baking

½ cup (1 stick, 4 ounces) unsalted butter
½ cup (3 ¾ ounces) packed light or dark brown sugar (I usually use dark brown sugar)
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 ½ cups (12 ounces) mashed ripe bananas (about 3 medium-to-large bananas)
¼ cup (3 ounces) honey
2 large eggs
2 cups (8 ounces) whole wheat flour (I use whole wheat pastry flour)
½ cup (2 ounces) chopped walnuts
1 cup (6 ounces) semi-sweet chocolate chips

Preheat the oven 350°F. Lightly spray a muffin (or cakelet) pan with Baker’s Joy nonstick baking spray.

Using a stand mixer with the paddle attachment, beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla until smooth. In a separate bowl, using a hand beater, blend together the banana, honey and eggs. Add banana mixture to the butter mixture, beating until smooth. Add the flour, nuts and chocolate chips, stirring until smooth. Use a muffin scoop to fill muffin cups (the cups should be nearly full). Bake until muffins test done (toothpick or touch lightly with finger)—about 18 to 23 minutes.

Remove the muffins from the oven, and after a couple of minutes, transfer the muffins to a rack to cool.

Makes 12 muffins.

No-Cook Freezer Strawberry Jam

I wanted to share a product that I found to make jam with less sugar. The recipe with this pectin only uses 1-1/2 cups sugar to 4 cups of crushed fruit.

I made strawberry jam and then put it in these containers to freeze it. My jars look so pretty!
Fresh or Frozen strawberries to yield 4 cups crushed (it took 2 1-pound containers of fresh berries)
1-1/2 cups sugar
1 pouch Ball Simple Creations no cook freezer jam fruit pectin
5 Ball plastic (8 oz) freezer jars
Stir sugar and contents of package in a bowl until well blended. Stir in 4 cups crushed (I used the blender) fruit. Stir 3 minutes. Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate for up to 3 weeks or freeze up to 1 year.

Friday, May 29, 2009

Tuna Cheese Flips

For some reason, I associate tuna fish with spring. Maybe it’s because the warmer weather makes me want sandwiches—like tuna salad sandwiches. Or maybe it’s because the last couple of years we have made these Tuna Cheese Flips to celebrate the end of the school year. This recipe is an old one—you might remember it from the past. It is based on a recipe from the Pillsbury Bakeoff Contest in 1976. If you’re in a hurry, you can use a can of refrigerated biscuits instead of making your own biscuit dough (I personally prefer the homemade biscuit dough, though).

The recipe for Tuna Cheese Flips was submitted to the Bake-Off Contest by Marilyn Belschner. Here is a comment by Ms. Belschner: “I feel meal time is a very important together time for the family. A time when family members can communicate with each other under pleasant circumstances, while enjoying food that will nourish their bodies. Of all the ills that threaten mankind today, few can penetrate a happy family at a well-appointed table.”

Buttermilk biscuit dough (see recipe below)
Tuna filling (see recipe below)
1 egg, beaten
1 cup crushed potato chips

Preheat oven to 375°F. Prepare biscuit dough (see directions below). Prepare tuna filling (see directions below). Roll each piece of biscuit dough into 5 to 6-inch circle. Spoon about ¼ cup of tuna filling (I use a muffin scoop) just off center of each circle. Fold dough in half over filling; press edges with fork to seal. Brush both sides of each sandwich with egg; press both sides in chips. Place on ungreased cookie sheet. With sharp knife, make two or three half-inch sits in top of each sandwich. Bake at 375°F. for 18 to 24 minutes or until deep golden brown. To reheat, wrap loosely in foil; heat at 350°F. for 10 to 15 minutes or until warm.

Buttermilk Biscuit Dough:

2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1/3 cup (2 3/8 ounces) shortening
¾ cup (6 ounces) buttermilk (plus extra if needed)

In a bowl, combine flour, baking powder, baking soda, and salt. Cut in shortening until crumbly. Stir in buttermilk just until moistened, adding an additional tablespoon or two of buttermilk if necessary. Knead on a floured surface 10 times. Divide dough into 8 pieces.

Tuna Filling:

2 (6-ounce) cans tuna, drained, flaked
Zest of 1 lemon
Salt (to taste)
Freshly ground black pepper (to taste)
1/3 cup sliced ripe or green olives, drained
1/3 cup mayonnaise
2 ounces (1/2 cup) shredded Monterey Jack or Cheddar cheese (or a combination of both)

Combine all tuna filling ingredients in small bowl.

Wednesday, May 27, 2009

Delicious Asparagus Penne

Bart, Joshua and Alyssa worked together to make this for dinner last night (while I slept). It was a delicious dinner—it smelled so good, I was able to wake up and enjoy dinner with my family! I think it’s a great recipe to make while you can still get asparagus at a decent price. In addition, we have tons of fresh tarragon in our garden and we are always looking for a way to use it. Asparagus and tarragon make a great combination. If any of you want some fresh tarragon, you’re welcome to stop by and get some from our garden!

(Adapted from Rachael Ray's Big Orange Book)
1 pound thin asparagus, trimmed of ends
1 pound penne pasta (regular, whole wheat, or a combination)
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 large garlic cloves, minced
2 tablespoons all-purpose flour
¾ cup chicken stock
¾ cup half-and-half
2 tablespoons Dijon mustard
2 teaspoons grated lemon zest
Black pepper
2 tablespoons fresh tarragon, finely chopped, a couple of sprigs
Juice of 1 lemon
Grated Parmigiano-Reggiano cheese

Bring a large pot of water to a boil. Salt the water. Drop the asparagus in for 2 minutes, then remove, drain, and chop into 2-inch pieces. Add the pasta to the water and cook to al dente.

To a skillet placed over medium heat, add the olive oil and butter. When the butter melts into the oil, add the garlic and gently cook for 1 minute, stirring. Whisk in the stock, half-and-half, mustard, and lemon zest. Season the sauce with salt, pepper, and tarragon, and cook for 2 to 3 minutes to thicken. Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.

Tuesday, May 26, 2009

Dill Pickle Potato Salad

Bart made this salad for our Memorial Day picnic. It is his favorite potato salad recipe.

(adapted from Taste of Home)

3 pounds potatoes (about 8 medium)
6 hard-cooked eggs, chopped
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, finely chopped
1-1/2 cups mayonnaise
1/4 cup dill pickle juice
4-1/2 teaspoons prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
Leaf lettuce, optional


Peel and cube potatoes. Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until tender. Drain and cool.

Place cooled potatoes in a large bowl. Add the eggs, celery, onions and pickles.
In a small bowl, combine the mayonnaise, pickle juice, mustard, salt and pepper. Pour over potato mixture; mix well. Cover and refrigerate for at least 4 hours. Serve in a lettuce-lined bowl if desired.

Yield: 8-10 servings.

Strawberry Rhubarb Squares

Bart made this for dessert for our Memorial Day picnic. It was fun to use the red rhubarb that we finally have growing in our garden--not to mention a delicious way to use the rhubarb!

1 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 ½ cups quick-cooking oats
2/3 cup chopped nuts (we used walnuts)
½ teaspoon baking soda
¼ teaspoon salt
Strawberry Rhubarb Filling (below)
Whipped Cream or ice cream, if desired

Heat oven to 375°F. Mix butter, brown sugar and vanilla in medium bowl with spoon. Stir in flour, oats, nuts, baking soda, and salt until crumbly. Reserve 2 cups crumbly mixture.

Press remaining crumbly mixture in ungreased jelly roll pan, 15 ½ x 10 ½ x 1-inch. Make Strawberry Rhubarb Filling; spoon onto crust. Sprinkle with reserved crumbly mixture.

Bake 40 to 50 minutes or until topping is golden brown and filling is set. Cool slightly, about 30 minutes. For serving pieces, cut into 5 rows by 4 rows. Serve with whipped cream or ice cream if desired. Store covered in refrigerator.

Strawberry Rhubarb Filling

2 cups granulated sugar
2/3 cup all-purpose flour
2 tablespoons milk
4 eggs
4 cups sliced strawberries (2 pints)
4 cups sliced rhubarb (8 stalks)

Mix sugar, flour, milk and eggs in large bowl with spoon until smooth. Fold in strawberries and rhubarb.

Sunday, May 24, 2009

Coconut Doughnuts

Congratulations, Bryant, on earning your Eagle Scout! Hearing about the delicious refreshments you were serving at your court of honor made me want doughnuts, too. My recent King Arthur Flour Baking Catalogue had a recipe for coconut doughnuts that sounded great. Fortunately, I have a doughnut pan (a requirement for this recipe). The recipe also called for coconut milk powder—which I thought I had. Unfortunately, when I started to make the doughnuts, I couldn’t find my coconut milk powder. But I really wanted to make them, so I substituted canned coconut milk for the powder and the water. It turned out great—so that’s how I’ll share the recipe with you. Besides, canned coconut milk is easier to find than coconut milk powder. If your canned coconut milk has separated out (mine had separated out beyond the point of being able to shake it together), just stir it together until it is evenly mixed before you measure out what you need. My entire family loved these doughnuts—and I hope you enjoy them as well. By the way, I bought the pastry flour from Honeyville Grains—the flour helps give these donuts a very tender texture (and I love to use pastry flour in my pie crusts as well). The potato flour shouldn’t be too hard to find—I found it with the bags of Bob’s Red Mill specialty flours in a regular supermarket.
¾ cup (3 ounces) pastry flour
½ cup (3 ½ ounces) sugar
2 tablespons (1/2 ounce) potato flour
1 teaspoon baking powder
1/8 teaspoon nutmeg
¼ teaspoon salt
1 large egg
½ cup plus 2 tablespoons (5 ounces) canned coconut milk
3 tablespoons (1 ¼ ounces) vegetable oil
1 teaspoon coconut extract

1 cup (4 ounces) confectioners’ sugar
2 to 3 tablespoons heavy cream
1 teaspoon coconut extract

Preheat oven to 375°F. Spray standard doughnut pan with Baker’s Joy nonstick baking spray.

To make the doughnuts, whisk together the dry ingredients. In a separate bowl, beat the egg, coconut milk, oil, and extract until frothy. Pour the liquid mixture over the dry ingredients, and stir until well combined.

Fill each doughnut form about half full, using about ¼ cup batter for each. Bake the doughnuts for 12 to 14 minutes, until they spring back when touched lightly and are very light brown on top.

To make the glaze: Whisk the glaze ingredients together till smooth, adding cream until glaze is the consistency of molasses. After doughnuts have cooled for a few minutes, spread with glaze. Sprinkle with coconut if desired.

Makes 6 standard doughnuts.

Saturday, May 23, 2009

Blueberry Sour Cream Pancakes

So I know I'm late for the pancake entries, but I finally decided to try some new ones. I thought these were delicious, moist and light. Phil thought they were a bit sweet for him, but I liked them. And of course it was nice that Brother Carter brought me milk and sour cream, so I had everything I needed.

2 cups all-purpose flour
¼ cup sugar
4 teaspoons baking powder
½ teaspoon salt
2 eggs
1 ½ cups milk
1 cup (8-oz) sour cream
1/3 cup butter, melted
1 cup fresh or frozen blueberries

Combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream, and butter; mix well. Stir into dry ingredients just until blended. Fold in the blueberries. Pour batter by ¼ cupfuls onto a greased hot griddle; flip when golden on bottom. Cook until the second side is golden brown.

Thursday, May 21, 2009

Croissant French Toast

I made this for a primary presidency breakfast yesterday morning. Instead of the raspberry sauce, we served it with sliced strawberries (since they are currently in season). I served the vanilla sauce warm. This is a great breakfast for a special day. I used the recipe from “The Domestic Diva” cookbook. This recipe is from Taste of Home and is essentially the same recipe as the one I used (with some slightly different mixing instructions).
1/2 cup granulated sugar
1 tablespoon all-purpose flour (I used Wondra Instant Flour)
2 cups heavy whipping cream
4 egg yolks
1 tablespoon vanilla extract
2 scoops vanilla ice cream
2 cups fresh raspberries or frozen unsweetened raspberries
2 tablespoons granulated sugar
3 eggs
4 croissants, split
2 tablespoons butter

In a large saucepan, combine the sugar and flour. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160°. Remove from the heat. Gently stir in vanilla and ice cream until the ice cream is melted. Place plastic wrap over the surface of the sauce; cool.
For berry sauce, combine raspberries and sugar in a saucepan. Simmer uncovered for 2-3 minutes. Remove from the heat; set aside.
In a shallow bowl, beat eggs. Dip both sides of croissants in egg mixture. On a griddle, brown croissants on both sides in butter. Serve with berries and vanilla sauce. Yield: 4 servings.

Grilled Picnic Taco Nachos

Here is a fun grilling recipe to make—different from the usual burgers and hot dogs. This is fast to put together, and it really does get great flavor from being grilled. We like our nachos with LOTS of toppings—so I doubled the topping. We also sprinkled cilantro over it just before serving.
5 cups tortilla chips
1 can (15 ounces) black beans, drained, rinsed and mashed (I used 2 cans but only mashed 1 can and left the other can whole)
1 can (4.5 ounces) chopped green chiles, drained (I used 2 cans and didn’t drain them)
2 teaspoons taco seasoning mix (I used 4 teaspoons)
2 plum (Roma) tomatoes (I used 3 tomatoes)
2 medium green onions, sliced (I used 4 small green onions)
2 cups (8-ounces) finely shredded Colby-Monterey Jack cheese blend (I used a shredded Mexican cheese blend)
Cilantro, chopped (if desired)

Heat gas or charcoal grill. Spray a 12x18-inch foil pan (I used a 13x9-inch foil pan) with cooking spray. Spread tortilla chips in pan.

In a medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil (I used heavy duty foil).
Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil. Sprinkle with cilantro if desired.

Gourmet S'mores

After my last two entries—this entry should be no surprise. Once you have made your homemade graham crackers and marshmallows, what better use for them than S’mores? The beginning of barbecue season is a perfect time to try homemade S’mores! We cut our graham crackers and marshmallows into 2-inch squares and use a Ghirardelli individually wrapped chocolate for the chocolate layer. The homemade marshmallows are soft enough that you don’t need to cook the marshmallow. Enjoy!

Yummy Homemade Marshmallows

This is the marshmallow recipe that I really like. It turns out consistently delicious—smooth, light, and much more fresh-tasting than a store-bought marshmallow.
2 cups sugar
¾ cup hot water
1 cup light corn syrup
½ cup cold water
2 tablespoons unflavored gelatin
2 teaspoons vanilla
Confectioners’ sugar

In a saucepan, combine sugar, hot water and corn syrup. Cover and bring to a rolling boil (be careful with this step—don’t leave it covered too long or it might boil over). Uncover and cook to 240°F. Meanwhile, soak gelatin in cold water in a mixer bowl. Slowly pour cooked mixture into gelatin mixture, beating constantly. When mixture begins to thicken, add vanilla. Beat until marshmallow sticks to beaters (about 10 minutes). Pour into a buttered 9-inch square pan. When cool, turn out on a surface dusted with confectioners’ sugar; cut into squares with wet shears (or a wet knife). Dust each square with confectioners’ sugar to keep them from sticking to each other. I store my marshmallows in the freezer in a freezer-safe container with waxed paper between each layer of marshmallows.

Wednesday, May 20, 2009

The Best Graham Crackers Ever

We love these graham crackers. They are quite easy to make if you have a Silpat and a food processor. The dough is rolled too thin to move it without a Silpat. Although the food processor isn’t essential, it does make the process even quicker. We like the cinnamon added, but if you prefer honey graham crackers just leave out the cinnamon. The recipe is from The King Arthur Flour Cookie Companion.
½ cup (2 ounces) unbleached all-purpose flour
1 ½ cups (7 7/8 ounces) whole wheat flour
¾ cup (3 ounces) confectioners’ sugar
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon (optional)
½ cup (1 stick, 4 ounces) unsalted butter
2 tablespoons (1 ½ ounces) honey
2 tablespoons (1 ounce) cold milk (regular or low fat, not nonfat)

Preheat the oven to 325°F. In a medium-sized bowl, whisk together the flours sugar, baking powder, salt, and cinnamon. (I mixed these ingredients together in a food processor.) With a pastry blender, two knives or your fingertips, cut the butter into the flour mixture until it is evenly crumbly. (Once again, I used the food processor to cut the butter into the flour mixture—cut the butter into small cubes before adding it to the food processor.)

In a separate bowl, combine the honey and milk, stirring until the honey dissolves. Add the milk/honey mixture liquid to the dry ingredients and toss lightly with a fork until the dough comes together. Add additional milk, if necessary. (I also did this step in the food processor—stop mixing as soon as the dough begins to come together and finish by hand.)

Turn the dough out onto a well-floured surface and fold it over gently 10 to 12 times, until smooth. Divide the dough in half. Work with half the dough at a time, keeping the remaining dough covered.
Roll out half of dough onto Silpat into a rectangle a bit larger than 10 x 14 inches; the dough will be about 1/16-inch thick. Trim the edges and prick the dough evenly with a dough docker or fork. Use a pizza wheel to cut the dough into desired shapes (I like 2-inch squares). Pick up the Silpat and place it on a baking sheet. The crackers will bake together, but they will break apart easily along the cut lines after cooling slightly.

Bake the crackers for 12 to 15 minutes, or until they’re a medium gold color. Remove them from the oven and let cool on the pan for 8 to 10 minutes, until they’re just barely warm.
Carefully break each cracker along the scored lines and cool completely on a rack. Store the cooled crackers tightly wrapped. (I store them in the freezer.)

Sunday, May 10, 2009

Fluffy Loaded Baked Potato Omelet

Bart and I made this omelet for Mom's birthday breakfast. This recipe makes a very fluffy omelet, and the filling is yummy. I was surprised at how fluffy the omelet was. We cooked the potatoes and bacon the night before, then we just heated them up in the microwave before combining the filling ingredients. It made for a quick, filling breakfast.

3 tablespoons heavy cream, chilled
5 large eggs, room temperature
1/4 teaspoon salt
2 tablespoons unsalted butter

1/2 cup shredded charp cheddar cheese
1 large Yukon Gold potato, peeled and cut into 1/2-inch pieces
4 slices bacon, chopped
2 green onions, thin-sliced
Salt and Pepper

Prepare filling: Microwave potatoes on high power, covered, in large bowl until just tender, 2 to 5 minutes (we added a little water to the container before microwaving, then drained the potatoes well when they were done). Cook bacon in nonstick skillet over medium heat until crisp, about 8 minutes (we baked the bacon in the oven, then saved some of the bacon fat to use for frying the potatoes). Transfer bacon to paper towel-lined plate and pour off all but 1 tablespoon bacon fat. Cook potatoes in bacon fat until golden brown, about 6 minutes. Transfer potatoes to bowl, add cooked bacon, and stir in green onions. Season with salt and pepper.

Make omelet: Adjust oven rack to middle position and heat oven to 400 degrees. With electric mixer on medium-high speed, beat cream to soft peaks. Set whipped cream aside. Beat eggs and salt in clean bowl on high speed until frothy and eggs have tripled in size, about 2 minutes. Gently fold whipped cream into eggs. Melt butter in 10-inch ovensafe nonstick skillet over medium-low heat, swirling pan to completely coat bottom and sides with melted butter. Add egg mixture and cook until edges are nearly set, 2 to 3 minutes. Sprinkle with 1/4 cup cheese and half of filling and transfer skillet to oven. Bake until eggs are set and edges are beginning to brown, 6 to 8 minutes. Gently remove pan from oven (handle will be very hot). Sprinkle with remaining cheese and remaining filling and let sit, covered, until cheese begins to melt, about 1 minute. Tilt pan and, using rubber spatula, push half of omelet onto cutting board. Tilt skillet so that omelet folds over itself to form half-moon. Cut omelet in half. Serve.

Makes 2 huge servings (this could easily serve 3).

Thursday, May 7, 2009

Big Bran Muffins with Raisins and Dates

I made these muffins for part of Mom's birthday breakfast. This recipe makes an incredible bran muffin--very moist, flavorful, and delicious! One problem I always have with bran muffin recipes is deciding what a recipe means when it calls for "wheat bran." In this case, it is NOT cereal, but unprocessed wheat bran. I used Bob's Red Mill brand--but you can probably buy it bulk at Winco.


2 1/2 cups + 2 tablespoons (13 ounces) unbleached all-purpose flour
4 1/2 teaspoons baking soda
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/8 teaspoon table salt
3/4 cup (5 1/4 ounces) vegetable oil
2 teaspoons honey
1/4 cup (3 ounces) molasses
1 cup + 2 tablespoons (8 1/2 ounces) light brown sugar, packed firm
1 teaspoon vanilla extract
3/4 teaspoon maple extract
1 1/2 teaspoons butter extract or flavoring
3 large eggs, lightly beaten
2 cups (16 ounces) buttermilk
1 cup (4 ounces) toasted wheat germ
1 cup (2 1/4 ounces) wheat bran--not the cereal
1/2 cup (2 3/4 ounces) whole dates, plumped with scalding water, drained and coarsely chopped
1 cup (5 1/2 ounces) dark raisins, plumped with scalding water and drained


1. Whisk first five ingredients together in a bowl; set aside.

2. In a large bowl, whisk next 7 ingredients together. Whisk in eggs, then buttermilk, wheat germ, and bran. Let batter rest 10 minutes.

3. Whisk dry ingredients into wet mixture to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into the batter. Fold in raisins and dates.

4. Cover batter with plastic wrap and refrigerate for at least 1 hour, preferably overnight.

5. Adjust oven rack to middle position and heat oven to 400 degrees (I baked mine at 375 degrees). Spray muffin cups (2 x 12-cup muffin tins) with Baker's Joy (or grease them). Using an ice cream scoop, place a portion of the batter into each cup, filling to the brim. Fill empty muffin cups with water to ensure even baking. Bake until muffin tops brown and are set, about 15 to 20 minutes. Let muffins cool in pan for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature. Makes about 20 muffins.

Wednesday, May 6, 2009

Strawberry Scones

These strawberry scones are fabulous! The recipe is from Cook's Country. Sorry I didn't take a picture (we ate them all too fast!).

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

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheet with parchment paper. Beat 1 egg with 1 tablespoon cream in small bowl. Set aside. Whisk remaining egg, remaining 1/4 cup cream, buttermilk, and vanilla together in medium bowl.

2. Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor until blended. Add butter and pulse into flour until mixture resembles coarse cornmeal, about ten 1-second pulses. Transfer mixture to large bowl and make well in center. Add buttermilk mixture and stir until batter forms moist clumps. Carefully stir in strawberries.

3. Transfer dough to lightly floured work surface and knead gently until dough comes together and is smooth, about 10 seconds. Pat dough into 7-inch circle about 1 inch thick. Using sharp knife, cut circle into 8 wedges. With pastry brush, remove excess flour from wedges. Transfer wedges to prepared baking sheet, brush tops with egg and cream glaze, and sprinkle with remaining 1 tablespoon sugar.

4. Bake until lightly browned and toothpick inserted in center of scones comes out with a few crumbs attached, about 15 minutes. Transfer scones to wire rack. Serve warm or at room temperature. (Cooled scones can be stored in airtight container for up to 2 days.)