2 cups all purpose flour
1 cup cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 teaspoons finely minced orange zest
3/4 cup chilled unsalted butter, cut into small pieces
1 egg, lightly beaten
1/2 teaspoon vanilla extract
3/4 cup buttermilk
2 tablespoon milk
sugar for sprinkling
2 quarts strawberries, washed, hulled, and sliced
whipped cream for topping
Preheat the oven to 425F. Line a baking sheet with parchment paper. In the work bowl of a food processor, combine the flours, baking powder, baking soda, salt, sugar and zest. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg, vanilla, and buttermilk and process until the dough comes together. Turn out onto a lightly floured work surface and knead gently to form a soft dough. Pat the dough into a 10 inch circle, cut into quarters, then cut each quarter into 3 pie shaped slices. Place scones on prepared baking sheet, brush with a little milk, and sprinkle with sugar. Bake 12 to 15 mintues, or until lightly browned and a toothpick inserted into the center comes out clean. Cool scones on a wire rack 5 to 10 minutes. Top each scone slice with strawberries and whipped cream. Serves 12.
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