INGREDIENTS
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 1/3 to 1 1/2 cups heavy cream plus more for brushing the top
1 cup chopped fresh strawberries
Turbinado sugar for topping

DIRECTIONS

1. Preheat oven to 425 degrees. Whisk together flour, baking powder, salt, and sugar.
2. In a measuring cup mix together vanilla extract and 1 1/3 cups cream. Drizzle cream mixture over dry ingredients and stir as you pour. Fold in strawberries and knead until the dough is cohesive but not sticky. Add a little extra cream is necessary.
3. Dump the dough onto a lightly floured work surface. Gently knead the dough on a floured surface and form into a circle about 3/4″ thick.
4. Use a small biscuit cutter or juice glass to cut small circles from the dough. Brush each circle with cream and sprinkle generously with turbinado sugar.
5. Bake on baking sheet lined with parchment paper for 12 to 14 minutes or until golden brown.

Makes about 2 dozen mini scones

Recipe Inspired by King Arthur Flours