Ingredients
2 pints fresh strawberries, sliced1 container (16 ounces) frozen sweetened sliced strawberries, thawed3 cups all-purpose flour1/3 cup sugar1 tablespoon baking powder3/4 teaspoon salt2-1/2 cups heavy whipping cream, divided1-1/2 teaspoons vanilla extract3 tablespoons confectioners’ sugarGrated citrus zest, optional
Preparation
In a large bowl, combine fresh and thawed strawberries. Cover and refrigerate until serving.
Line an 8-in. round cake pan with plastic wrap, letting edges hang over sides; set aside. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, stir together 1-1/2 cups cream and vanilla. Stir into flour mixture just until moistened. Transfer to prepared pan; pat into an even layer. Cover and freeze 45 minutes or until slightly firm. Preheat oven to 425°.
Turn dough onto a lightly floured surface. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with 1 tablespoon whipping cream and, if desired, sprinkle with additional sugar. Bake until golden brown, 15-18 minutes.
Meanwhile, combine remaining whipping cream and confectioners’ sugar; whip until stiff peaks form. To serve, cut scones in half; top with reserved strawberries and whipped cream. Garnish as desired.
