Ingredients

4 pints fresh strawberries, hulled and halved

1/4 C lemon juice

1/2 C plus 1/3 C sugar

4 C all-purpose flour

4 1/2 t baking powder

1/1/2 t salt

12 T butter, chilled and cut into small pieces

2 C plus 4 T cream

1 lg egg yolk

2 T turbinado sugar

Preparation

  1. Macerate strawberries, stir in lemon juice and 1/2 C sugar. Let stand 1 hr.
  2. In a large bowl, whisk together remaining 1/3 C sugar, flour, baking powder, and salt.
  3. Cut butter into dry ingredients in a food processor until it resembles coarse meal.
  4. Add 2 C plus 2 T cream. Mix until dough just comes together.
  5. Transfer to a lightly floured surface; pat into a 1 inch (not less) square. Cut out 9 large or 25 small rounds and put on a parchment covered baking sheet.
  6. Preheat oven to 400. Whisk together remaining 2T cream and yolk. Brush top of rounds and sprinkle with sugar. Bake until golden brown, 12-15 min or so.