A few years ago I attempted to make scones, and I say attempted because they never made it to the oven. I blame the extreme humidity in the deep south, but I probably wasn't following directions. It was right after Thanksgiving and we had a bag of cranberries left over. I thought they would make delicious scones, but it was pretty tragic. Since then I've stuck to muffins and biscuits, but a strawberry scone was calling my name last week. Due to Charlottesville's late spring I feel like I was barely able to enjoy strawberry season. They started to fill the grocery store just before peaches and plums in May. These are great scones. The perfect balance of richness and sweetness from the cream and berries. Just make sure to use aluminum-free baking powder so that you scones do not take on a metallic taste.
Strawberry & Cream Scones
2 cups flour
1 teaspoon aluminum-free baking powder
1/4 cup granulated sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, cold & diced
1 cup heavy cream
1 cup strawberries, diced
Preheat oven to 400 degrees.
Combine flour, baking powder, sugar, and salt in a large mixing bowl. Quickly add butter (the colder the butter the flakier the scones) and cut into flour with a pastry cutter or fork until mixture resembles coarse meal. Gently stir in strawberries so they are covered with flour mixture. Pour in heavy cream and stir to combine. Dough will be sticky.
Transfer dough to a well floured surface. Knead dough by hand until it comes together, and then pat into 1 inch thick circle. Cut scones into 8 wedges. Place scones on a baking sheet and sprinkle lightly with sugar.
Bake scones for 14-17 minutes, or until tops are golden brown. Cool on a wire rack. Serve warm.