Preparations

• Wash the strawberries, remove the stems, and cut them into six equal parts lengthwise. Pat them dry with kitchen paper or a towel to remove any excess moisture.
• Preheat the oven to 180°C (356°F) about 10 minutes before baking the scones.
• Line a baking sheet with parchment paper.

Strawberry Scone Dough

1. Sift flour and baking powder into a bowl and add granulated sugar and salt.
2. Add the cold butter, cut into cubes, and using a dough scraper, chop the butter into pieces. Mix until the butter is incorporated into the flour and the mixture resembles coarse crumbs.
3. In a separate bowl, combine the eggs and heavy cream and lightly mix them. Add this mixture to the dough and gently fold it in using a rubber spatula until well combined.
4. When roughly mixed, add white chocolate chips.
5. Add the cut strawberries and mix. Be careful not to overmix the strawberries, as they will release water and make the dough messy. When the dough and strawberries are roughly blended, it is ready.
6. Wrap in plastic wrap and shape into a square about 2 cm / 0.8-inch thick. Place the dough in the freezer and chill for about 10 minutes.
7. Remove the dough from the plastic wrap and cut it into your desired size. This time, I cut it into 16 equal pieces, slightly on the smaller side.
8. Place each piece apart from each other on a baking sheet lined with parchment paper. Leave enough space between them.
9. Avoiding the strawberry parts, spread heavy cream on the top surface of the scones, and sprinkle brown sugar over them.
10. Bake in a 180°C (356°F) oven for 20-25 minutes until nicely browned. Serve when still slightly warm!