Strawberry-white chocolate cream scones

2 cups all-purpose flour
1/4 cup sugar
2 ts baking powder
1 ts salt
4 oz butter, grated or cut into small pieces (kept cold)
½ cup fresh strawberries, cut into ½ inch chunks
¼ – ½ cup white chocolate chunks (add as much or a little as you like)
¾ cup heavy cream
1 egg
Course sugar, for coating tops of scones, optional

Grate or cut up your butter in to small chunks; keep in fridge until ready to use (keep the butter cold).
Cut up your strawberries into ½-inch chunks. Line a baking sheet with a silpat or parchment paper.

In a large bowl (or your food processor), combine and mix all of the dry ingredients. Add in the butter chunks and mix until your dough resembles pea-sized chunks. Add in the heavy cream and mix until dough just comes together; do not overmix. It’s normal to have chunks of butter. If you overmix you will have a tough scone.

By hand, add in the strawberries and white chocolate chunks; mix till just combined.

Place dough on a lightly floured surface. Pat into a circle, about ¾-1 inch thick. Cut into triangles, I made 7, but you can make them a bit smaller or larger.

Place onto prepared baking sheet, with space between each one. Chill in fridge for at least half hour (this is optional of course, but the colder they are the better bake up).
When ready to bake, preheat oven to 425 degrees. Make egg wash and wash the tops of the scones with the egg wash, then sprinkle tops with the course sugar.

Bake for 15 – 20 minutes, until the scones are golden brown on the tops.