These are a variation of my plain scone recipe. Adding fresh strawberries makes the dough a bit wetter, so it needs to be baked an extra 5 minutes or so. You can also change this recipe up by replacing the strawberries with chocolate, dried fruit, or preserved ginger – anything you want really – it is a very versatile starting point that makes a beautifully light scone.
Preheat oven to 400 degrees F.
1 3/4 cup flour
1/4 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
Stir together the above dry ingredients
5 Tbsp. cold butter, cut into small pieces
Rub this into the flour mixture with your hands until only small pea-sized pieces are left.
6 Tbsp. half and half
Beat the egg with a fork and add the cream. Stir into the flour and butter mix. Once the liquid is mixed in, use your hands to bring the dough together. Don’t over mix, just work until combined and add:
1/2 cup fresh strawberries, diced quite small
Gently and briefly, knead the strawberries into the dough, but don’t worry if it looks like you are squishing the strawberries slightly.
Place a sheet of parchment onto a baking sheet. Pat the dough out until you have a circle 6-7 inches in diameter. Cut into 8 pieces and move them slightly apart from each other. Sprinkle the tops with a pinch of sugar each. Bake for 15-20 minutes. I find with the fresh strawberries, I need to cook them for the longer time due to the extra moisture.