Strawberry Scones

3 cups self-rising flour
½ cup sugar
½ cup buttermilk
2 eggs
1 stick cold butter, diced
1 tsp. vanilla
1 tsp. almond extract
1 cup strawberries washes, capped and chopped

Glaze
1 egg, beaten
2 Tablespoons brown sugar

Preheat oven to 400 degrees. In a large bowl, whisk together the flour and sugar. Cut the butter into the flour mixture with a pastry cutter or knife. In another bowl, whisk together the buttermilk, eggs, vanilla and almond extract. Blend the wet mixture into the dry mixture until combined. By hand, add the strawberries and gently knead the dough 5 or 6 times to mix in the berries. Grease a large baking pan with spray and place the dough ball in the center. Mash the dough into a flat disc about 1 inch high. Whisk together the beaten egg and brown sugar and brush the glaze over the top of the dough disc. Using a sharp knife, cut the dough like a pizza or pie into 8 wedge slices. Move each piece so they are approximately 2 inches apart. Bake for 16 to 22 minutes until golden brown.

These scones are great served with butter, Greek yogurt or Lemon Cream: 4 ounces of soft cream cheese or Neufchatel cheese, ¾ cup vanilla yogurt, 1 teaspoon honey, 1 Tablespoon fresh lemon juice, 2 teaspoons freshly grated lemon zest.