Can I use frozen strawberries in scones?

Yes, you can use frozen strawberries. Just ensure they are completely thawed and drained to avoid excess moisture in the scone mixture.

Do I need to chill the dough before baking?

Chilling the dough isn't necessary but can help if you find your dough is too soft. Simply refrigerate for about 30 minutes before shaping.

Store leftover scones in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them.

You can use half-and-half or whole milk, but keep in mind that the scones may not be as rich and tender as those made with heavy cream.

Consider adding lemon zest or almond extract for a unique twist. Chopped nuts or chocolate chips also make great additions.

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Preheat your oven to 400°F (200°C).
In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the heavy cream and vanilla until just combined.
Gently fold in the chopped strawberries.
Knead the dough gently on a floured surface until it comes together, then shape it into a circle about 1 inch thick.
Cut into wedges or use a round cutter and place them on a parchment-lined baking sheet.
Brush the tops with beaten egg and bake for 15-20 minutes or until golden brown.
Enjoy warm with a cup of tea!

These scones pair fabulously with clotted cream or whipped cream and a side of jam.