Course Biscuits and Scones, Breakfast or Brunch Foods
1/2teaspoonfine sea salt
1cdiced strawberries(about 8 medium)
To begin, preheat your oven to 425 degrees.
Combine the all-purpose flour, baking powder, sugar and salt in your food processor, fitted with the metal blade. Give them a couple pulses to mix them together.
Cut the cold, unsalted butter into small pieces, and drop them into the processor. Pulse them together until it forms a crumbly mixture, with no pieces of butter larger than a pea. (Alternatively, you can do this with a pastry blender in the bowl if you prefer.)
Transfer the mixture to a large mixing bowl and set it aside for a moment.
Trim and dice the strawberries into 1/2 inch pieces. Add the strawberries to the crumb mixture and fold them in.
Add in the heavy cream and gently mix it in with a rubber spatula until a dough begins to form.
Transfer dough and all of the messy flour mixture in the bowl, a lightly floured surface. Knead the dough with floured hands just until it comes together into a sticky ball.
Pat the dough into a circle that is about 3/4 inch thick.
Cut the scones into 8 wedges, like you are slicing a pie.
Place your scones on a baking sheet that is lined with parchment paper or a silpat.
Bake for 12 to 15 minutes, or until lightly golden brown. Transfer the scones to a wire rack, and cool for about 10 minutes.
Serve the scones warm or at room temperature, with a dusting of powdered sugar if you like.