Name: Strawberry Scones
Yield: 8 scones
Ingredients: 2 cups all-purpose flour; ⅓ cup granulated sugar, plus 1 tablespoon for sprinkling; 1 tablespoon baking powder; ½ teaspoon salt; ⅓ cup (5⅓ tablespoons) cold unsalted butter, cut into small cubes; 1 cup fresh strawberries, diced; ⅔ cup cold heavy cream, plus 2 tablespoons for brushing; 1 large egg; 1 teaspoon vanilla extract; Zest of 1 lemon

These scones are buttery, barely sweet, and loaded with chunks of fresh strawberry that burst into jammy pockets as they bake. The key is cold butter, a light touch, and not overworking the dough. They're best eaten the morning they're made, still slightly warm, with butter or clotted cream.

Ingredients

2 cups all-purpose flour
⅓ cup granulated sugar, plus 1 tablespoon for sprinkling
1 tablespoon baking powder
½ teaspoon salt
⅓ cup (5⅓ tablespoons) cold unsalted butter, cut into small cubes
1 cup fresh strawberries, diced
⅔ cup cold heavy cream, plus 2 tablespoons for brushing
1 large egg
1 teaspoon vanilla extract
Zest of 1 lemon

Method

Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder, and salt in a large bowl.
Add the cold butter cubes. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. These butter pieces are what create flaky layers.
Toss the diced strawberries with 1 tablespoon of flour (from your measured amount — this prevents them from making the dough soggy), then fold them into the flour-butter mixture.
In a small bowl, whisk together the cream, egg, vanilla, and lemon zest. Pour over the flour mixture. Stir with a fork just until the dough comes together. It will be shaggy — that's correct.
Turn the dough onto a lightly floured surface. Pat (don't roll) into a circle about 1 inch thick. Cut into 8 wedges.
Transfer wedges to the prepared baking sheet, leaving 2 inches between them. Brush tops with cream and sprinkle with the remaining tablespoon of sugar.
Bake for 14 to 17 minutes, until golden on top and firm to the touch. The strawberry bits may ooze a little — that's charm, not a flaw.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
*Storage:** Best eaten within hours of baking. Can be stored in an airtight container for 1 day, or frozen (unbaked) for up to 1 month — bake from frozen, adding 3 to 4 minutes to the bake time.
*Seasonal note:** The trick to great scones is keeping everything cold. If your kitchen is warm, pop the flour-butter mixture in the freezer for 10 minutes before adding the wet ingredients. This guarantees flaky, layered scones instead of tough ones.