Strawberry Scones Recipe

Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix together the flour, baking powder, salt, and sugar.
Cut the 4 tablespoons of butter into cubes and add, along with the shortening, to the flour mixture.
Using your fingers or a pastry blender, cut the shortening and butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, lightly beat one egg with a fork, then whisk in the cream and vanilla. Create a well in the center of the dry ingredients and pour the wet ingredients into it. Add the strawberries. Use a wooden spoon or a spatula to mix, just until dough starts to stick together.
Turn dough out onto a well-floured work surface and knead gently until mixture forms a cohesive dough. Roll dough into a 2-inch thick circle about 10 inches in diameter.
Cut dough into 8 wedges. Carefully transfer them to an ungreased cookie sheet.
Crack the remaining egg into a small bowl and whisk until blended. Use a pastry brush to apply some to tops of scones, then sprinkle with coarse sugar if desired.
Place into oven and bake for 18-22 minutes, until the bottoms of the scones are golden brown.
Remove pan from oven and allow scones to cool 5 minutes on cookie sheet before transferring to a wire rack to cool completely.