6 large strawberries
spray oil, as needed
3/4 cup flour
1/2 tsp baking powder
3 tbsp sugar
3/4 tsp table salt
1 1/2 tbsp butter, chilled, cut into 1/4" pieces
1 vanilla bean
1 large egg
3 tbsp heavy cream
1/2 cup grated Parmesan cheese
4 oz. Saint André* cheese, at room temperature
For the strawberries
1Heat your oven to 250 degrees.
2Stem the berries and then slice into very thin 1/8 inch "hearts". Line a baking sheet with parchment, spray lightly with spray oil, then place the berry slices out in a single layer. Spray lightly with a bit more spray oil and bake in the preheated oven for 25 minutes. Let cool.
For the scones
1Turn up your oven to 350 degrees.
2Place the flour, baking powder, sugar and salt in a food processor fitted with a metal blade. Pulse to combine. Pulse in butter until incorporated and remove to a medium mixing bowl. (Alternately cut everything together by hand with a pastry blender or two forks until a fine meal).
3Split the vanilla bean in half lengthwise with a sharp knife. Scrape the seeds out of the inside and whisk together with the egg and cream. (Save the vanilla bean pod for flavoring sugar or liquor.) Pour the egg mixture over the dry ingredients and then add the Parmesan. Mix with a wooden spoon or your hands until just combined.
4Turn the dough out onto a floured board and knead lightly. Flatten or roll out to 1/2 inch thick and punch out with a 1" circle cutter.
5Place the mini scones on a parchment lined baking pan and bake in the preheated oven for 12-15 minutes or until golden brown.
6To serve: Split the scones in half and fill with the cheese and the berry slices, making little mini sandwiches. Serve right away.
*If you can't find Saint André cheese in your local supermarket, you can substitute any creamy, mild cheese.