INGREDIENTS
280 grams flour
15 grams baking powder
50 grams sugar
1/2 teaspoon table salt
85 grams cold, unsalted butter
about 130 grams chopped very ripe strawberries
1 cup heavy cream

DIRECTIONS

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.

In a bowl, whisk flours, baking powder, sugar and salt together. Cut in butter with a pastry blender until the mixture resembles a crumbly meal with tiny pea-sized bits of butter about. Gently stir in the strawberries, so that they are coated in dry ingredient, then stir in heavy cream. Use a spatula to mix and then knead it once or twice in the bowl, to create one mass. Do not overwork dough.

Generously flour your counter. With as few movements as possible, transfer your dough to the counter, generously flour the top of it and with your hands or a rolling pin, gently roll or press the dough out to a 3/4-inch thickness. Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass, pressing straight down and not twisting (this makes for nice layered edges) as you cut. Carefully transfer scones to prepared baking sheet, leaving a couple inches between each.

You can re-roll the scraps of dough to use it all up.

Bake the scones for 12 to 15 minutes, until bronzed at the edges and the strawberry juices are trickling out of the biscuits in places. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.

Thanks to Smitten Kitchen for this recipe.