Scones, wonderful scones

To help use up the surplus of the out-of-season yet still incredibly delicious strawberries I had in my refrigerator this week, I decided to make these. Cook's Country has done it once again. Wow. These were like little pillows of pure bliss.
I implore you to try them, either now if you have good strawberries available, or when they finally do come in season.

STRAWBERRY SCONES

2 large eggs
1 T. plus 1/4 c. heavy cream
1/4 c. buttermilk
1 t. vanilla extract
2 c. all-purpose flour, plus extra for work surface
1/3 c. plus 1 T. sugar
2 t. baking powder
1/4 t. salt
6 T. unsalted butter, cut into 1" pieces
2/3 c. strawberries, hulled and chopped

Preheat oven to 375 degrees. Line baking sheet with parchment paper. Beat 1 egg with 1 T. heavy cream in small bowl; set aside. Whisk remaining egg, remaining 1/4 c. heavy cream, buttermilk, and vanilla together in medium bowl.
Pulse flour, 1/3 c. sugar, baking powder, and salt in food processor till blended. Add butter and pulse till mixture resembles coarse cornmeal, about 15 1-second pulses. Transfer mixture to a large bowl and make a well in center. Add buttermilk mixture and stir till batter forms moist clumps. Carefully stir in berries.
Transfer to lightly floured work surface and knead gently till dough comes together and is smooth, about 10 seconds. Pat dough into 7" circle about 1" thick. Using sharp knife or pizza cutter, cut into 8 wedges. Transfer to prepared baking sheet. Brush tops with egg and cream glaze, and sprinkle with 1 T. sugar remaining.
Bake till lightly browned and toothpick inserted in center comes out with few crumbs attached, 15 minutes. Transfer to wire rack. Serve warm or at room temperature. (Can be stored up to 2 days.)
Makes 8.