Strawberry Shortcake Scone-Cookies

12 oz strawberries, hulled and cut into 1/4-inch pieces (about 2 cups)

2 teaspoons fresh lemon juice

2 tablespoons + 1/2 cup sugar, divided

1/4 teaspoon lemon zest

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons cold butter, cut into small pieces

2/3 cup heavy cream

coarse sugar, for sprinkling over the scone-cookies

1. Heat your oven to 350. Line two baking sheets with parchment paper.

2. In a small bowl, stir together the strawberries, lemon juice, and the 2 tablespoons sugar; set aside.

3. In a large bowl, whisk together the remaining 1/2 cup sugar and the lemon zest. Rub the zest into the sugar with your fingertips until moist and fragrant.

4. Add the flour, baking powder, and salt to the sugar mixture and whisk to combine. Using a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.

5. Use a standard cookie scoop to scoop the dough, about 2 inches apart, onto the prepared baking sheets; sprinkle with the coarse sugar. Bake for 10-12 minutes or until puffed and set, and lightly brown on the bottom. Transfer to paper towels or wire racks to cool. Enjoy them the same day they are baked or store in the freezer.

Makes about 3 dozen scone-cookies.