8 medium strawberries, quartered
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons white granulated sugar
1/2 teaspoon fine sea salt
5 tablespoons unsalted butter, cold
1 cup heavy cream
1. Preheat oven to 200 degrees F. Place strawberries on a lined baking sheet. Transfer the baking sheet to the oven and bake for 45 minutes, until strawberries are slightly de-hydrated. Set aside to cool.
2. Adjust oven rack to middle position and turn oven up to 425 degrees F.
3. Place flour, baking powder, sugar, and salt in large bowl. Whisk together until thoroughly combined.
4. Using a box grater, grate the cold butter into the flour mixture. Working quickly, and using your hands, mix the butter into the flour mixture until it resembles a coarse meal. Gently stir in strawberries. Pour in the heavy cream and mix until the dough begins to form, about 30 seconds.
6. Transfer dough and all dry, floury bits to a slightly floured countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Pat the scones flat to a 1-inch thickness. You can cut the scones into 8 wedges or you can use a biscuit cutter. I did the latter and ended up with 8 round scones. Place the scones on a parchment-lined baking sheet. Beat an egg with a tablespoon of water together and brush the tops' of the scones with the egg wash.
7. Transfer the baking sheet to the hot oven and bake until scones are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm with butter.