Directions

1. 1

   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silpat mat.

2. 2

   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Set the mixture aside.

3. 3

   In a small bowl, beat the egg with a fork, then add the heavy cream, buttermilk, and vanilla extract. Whisk until the mixture is fully combined.

4. 4

   Add the cold butter cubes to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs or meal.

5. 5

   Pour the egg and cream mixture into the flour mixture. Using a fork, gently stir until the ingredients just come together into a loose, shaggy dough. Do not overmix.

6. 6

   Gently fold the chopped strawberries into the dough with a few light strokes, being careful not to break them apart.

7. 7

   Turn the dough out onto a lightly floured countertop. Gently press and shape the dough into a 8-inch (20 cm) circle about 1 inch (2.5 cm) thick, handling it as little as possible.

8. 8

   Using a sharp knife, cut the circle into 8 equal wedges, like cutting a pie.

9. 9

   Place the scones on the prepared baking sheet, spacing them about 1 inch apart.

10. 10

    Sprinkle the top of each scone with 1 teaspoon of sparkling sugar.

11. 11

    Bake in the preheated oven for 12 to 15 minutes, until the scones are light golden brown. They are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

12. 12

    Remove from the oven and let cool on the baking sheet for a few minutes before serving warm with clotted cream and jam, if desired.