Strawberry Scones

• 2 cups Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 6 Tablespoons Butter
• 1 cup Heavy Cream
• 10 whole Strawberries, Sliced
• 1/2 cups Sugar + 1-1/2 Tablespoons

1. Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F.
2. Slice strawberries and mix with 1-1/2 tablespoons of sugar.
3. In the bowl of a food processor, pulse together the flour, remaining sugar, baking powder, salt, and butter 10 times. Gradually pulse in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough to 1/2-inch thickness. Use a cookie cutter or biscuit cutter to cut out scones and then put on a baking sheet. Gently knead together any leftover dough and roll out to 1/2-inch thickness. Cut the dough into more scones and add to the baking sheet. Using a small, round measuring spoon, gently make an indentation in the center of each pastry. Spoon some of the strawberries into the indention. Bake for 18 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.
4. Top with lemon glaze.

flour, baking powder, ubc, butter, heavy cream, strawberries, sugar

Taken from tastykitchen.com/recipes/breads/strawberry-scones/ (may not work)