Directions

1. Heat oven to 400 F.
2. Stir 1-1/2 cups flour, sugar, baking powder and salt together in a large bowl. Add the diced butter and cut into flour mixture using 2 knives until mixture resembles pea-sized crumbs. Gently toss in the chopped strawberries. Make an indentation in the center and set the bowl aside.
3. In a small bowl, lightly beat the eggs and stir in the heavy cream. Add the egg mixture to the center of the flour mixture and stir gently just until moistened. Do not over mix.
4. Using the remaining 1/2 cup of flour, generously flour a sheet of parchment paper. Place the dough on it and shape it into a 3/4-inch thick circle. If the dough doesn’t come together and is sticky, add a little more flour. Using a large knife, like a chef knife, cut the circle into 12 equal wedges and place about 1/2 inch apart on a lightly greased baking sheet.
5. Brush the wedges with milk, sprinkle with sugar and bake for about 15 minutes. Scones should be puffed and golden in color.
6. Allow scones to cool slightly and then drizzle with glaze. Serve warm or at room temperature.
7. Scones can be stored covered in the refrigerator. Microwave for 15 seconds to reheat.