1 cup fresh strawberries, chopped into small pieces
3 Tbs granulated sugar, divided (substitute maple sugar if you have it!))
2 cups all-purpose flour
2 tsp baking powder
¼ tsp salt
6 Tbsp butter, in cubes, slightly softened
2/3 cup half and half or whipping cream
coarse sugar for topping (If you use maple sugar in the recipe, try using it for topping too)
1. Preheat oven to 400°F. Line a baking sheet with parchment paper or grease a cookie sheet.
2. In small bowl, sprinkle strawberries with ½ Tbsp. sugar; set aside.
3. Combine remaining sugar with flour, baking powder and salt. Cut in butter with pastry cutter or 2 knives. When a good crumb mixture has formed, stir in strawberries and cream. Gently stir the dough until it comes together.
4. Turn out onto a lightly floured surface and knead just a few times until dry ingredients are incorporated. If dough is too sticky, add a bit more flour.
5. Transfer to parchment lined baking sheet and pat into a circle that is about ¾-inch thick. Cut the circle into 8 wedges. Pull wedges out from center of circle to create ½-inch space between each scone.
6. Bake for 15 minutes. Sprinkle with coarse sugar and bake 5 to 10 more minutes, or until scones are golden brown and spring back when touched. Don’t overbake, or your scones will be dry.
Servings: 8
