Strawberries and Cream Scones

Ingredients
2 1/4 cups (280 grams) all-purpose flour
1 tablespoon (15 grams) aluminum-free baking powder
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons (85 grams) cold, unsalted butter
1 cup (about 130 grams) chopped very ripe strawberries
1 cup heavy cream

Directions

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. In the bottom of a large, wide bowl, whisk flours, baking powder, sugar and salt together. Add butter, either by cutting it in with two knives or a pastry blender (alternatively, you can freeze the butter and grate it in on the large holes of a box grater) cut it into the flour mixture with a pastry blender, breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter about. 
3. Use a rubber spatula to gently stir in the strawberries, so that they are coated in dry ingredient, then stir in heavy cream. When mixed in as best as you can with the spatula, knead dough once or twice in the bowl, to create one mass. Do not worry about getting the dough evenly mixed. It’s far more important that the dough is not overworked.
4. 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, and 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 of space between each.
5. You can re-roll the scraps of dough, but don’t worry over how wet the dough becomes as the strawberries have had more time to release their juice. They’ll still bake up wonderfully.
6. 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.

Notes: Another tasty scone recipe. I made these the night before. Instead of baking at step 6, I covered the cooking sheet with plastic and put in the freezer. Then I pulled it out in the morning, removed the plastic, and stuck it in the oven for a few minutes longer than the recipe called for.

Source: Smitten Kitchen