🥣 1. Prepare Your Ingredients

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Dice the fresh strawberries and place them on a paper towel to remove excess moisture.

🔪 2. Mix Dry Ingredients

• In a large bowl, whisk together:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
• Tip: Sifting the dry ingredients helps create a lighter texture.

🧈 3. Cut in the Butter

• Add 6 tablespoons of cold, cubed butter into the flour mixture.
• Use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs.
• Tip: Keeping the butter cold ensures a flaky texture.

🍓 4. Add the Wet Ingredients

• In a separate bowl, whisk together:
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
• Gradually pour the wet mixture into the dry ingredients and gently fold until just combined.
• Tip: Do not overmix! Overworking the dough can make the scones tough.

👐 5. Fold in the Strawberries

• Gently fold in 1/2 cup diced strawberries, being careful not to mash them.
• If the dough feels too sticky, lightly flour your hands and the work surface.

🔄 6. Shape & Cut the Dough

• Turn the dough onto a floured surface and shape it into a 1-inch thick circle.
• Use a sharp knife to cut 8 equal wedges (like a pizza).
• Place the scones 2 inches apart on the baking sheet.

🥄 7. Brush & Bake

• Brush the tops with extra heavy cream for a golden finish.
• Bake for 18-20 minutes or until golden brown.
• Let cool on a wire rack for 5-10 minutes before serving.