However, after seeing all the recipes out there, I decided to give it a go again, and this one was fantastic. My only regret is that I meant to add in some almond extract, and I forgot. I love strawberries and almonds, and I think the extract would have been phenomenal. Try these before strawberries go out of season! If you aren't going to eat all of these right away, I recommend you let them cool, wrap the uneaten ones in plastic wrap, and place them in a freezer bag. When you want a scone, take one out of the freezer and defrost it. It'll still have a little crunch to the outside and will have a better texture than if it sits on the counter in a bag.
Makes 8 wedges
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8 medium strawberries, quartered
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold butter
1 cup heavy cream
1/4-1/2 teaspoon almond extract (optional)
Preheat your oven to 425 degrees.
Arrange your cut strawberries in a single layer and press down on them with a paper towel to remove some of the moisture.
Combine the flour, baking powder, sugar, and salt into a large bowl. Cut your cold butter into small pieces and then mix with a pastry blender or two forks until it resembles coarse crumbs. Gently fold in your pressed strawberries. Add in the cold cream and shape the dough into a ball. Form it into a flat circle about one inch thick on your counter. Cut into 8 wedges. Place the wedges on a greased baking sheet. Brush them with an egg wash (1 egg mixed with 1 tablespoon water) or melted butter, sprinkle with turbinado sugar, and bake for 12-15 minutes until light brown. Let cool on a wire rack for about 10 minutes before serving.
Adapted slightly from A Cozy Kitchen