Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Work the cold, cubed butter into the dry mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
- Gently fold in the diced strawberries, ensuring they are lightly coated with the flour mixture.
- In a separate small bowl, combine the heavy cream and vanilla extract.
- Create a well in the center of the dry ingredients and pour in the cream mixture. Stir until the dough just begins to come together.
- Turn the shaggy dough onto a lightly floured surface and gently pat it into a 1-inch thick circle.
- Cut the circle into 8 even wedges and place them on the prepared baking sheet, leaving space between each one.
- Brush the tops with a little extra cream and sprinkle generously with sanding sugar.
- Bake for 18 to 22 minutes, or until the tops turn a light golden brown.
- Let the scones cool on the pan for five minutes before transferring them to a wire rack.
Notes
Store in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days or freeze individually for up to three months. Reheat in a 350°F oven for about 10 minutes.