- 2 cups flour
- 1 teaspoon salt
- 1/2 cup sugar
- 2 and 1/4 teaspoon baking powder
- 1 tablespoon chia seeds (optional)
- 8 tablespoons cold butter (1/4 pound)
- 1 and 1/2 cups diced strawberries spread on paper towel to reduce liquid
- 3 large eggs
- 1/3 cup heavy cream
- 1 teaspoon vanilla
- 2 tablespoons coarse sugar
Preheat oven to 375.
Spray cookie sheet with food release or use parchment paper.
In 1 bowl mix flour, salt, sugar, baking powder and chia seeds. Whisk well.
Dice cold butter and add to flour mixture. Using a pastry cutter, cut butter into small pieces. Set aside.
In small bowl whisk eggs, heavy cream and vanilla together.
Add strawberries to flour mixture and gently fold in.
Add egg mixture to strawberry/fl our mixture and gently fold until all of the flour is wet. If needed add more heavy cream 1 tablespoon at a time until wet throughout.
Using a large ice cream scoop or a 1/2 cup measuring cup place dough on baking sheet spacing 2 inches apart.
Brush with a little more heavy cream and sprinkle with sugar.
Bake for between 21-24 minutes or until golden brown.