½ C. unsalted cold butter (1 stick), cut into cubes
¾ C. buttermilk
1 egg, separated
1 ½ C. sliced strawberries
1 Tbsp. turbinado sugar
Preheat the oven to 400°F
In a food processor, pulse the flour, Cream of Wheat®, sugar, baking powder, salt, and butter until the butter is pea sized.
With the food processor running, drizzle the buttermilk into the mixture. Add 1 egg yolk and blend.
Turn the mixture out onto a lightly floured table and knead lightly to form a dough.
Roll the dough out into a square about 1” thick. Spread the sliced strawberries over the dough. Fold the dough over the strawberries and roll back out into a square. Repeat this 2-3 times to fully incorporate the berries into the dough.
Once the berries are incorporated, roll the dough back out into a square about 1” thick. Using a bench knife, cut the dough into 8 triangles.
Place the scones on a parchment lined sheet tray 1-2 inches apart. Bruch the tops of the scones with the beaten egg white. Sprinkle turbinado sugar on top.
Bake for 15-18 minutes, until scones are golden brown.