Ashley | Baker By Nature

Heat oven to 425°(F). Line a large baking sheet with parchment paper; set aside.

In a large bowl, mix flour, salt, baking powder, baking soda, sugar, and zest.

Cut the butter into small cubes then work it into the mixture (using your fingers) until lit resembles a coarse meal.

In a small bowl, whisk together the egg, cream, and lemon juice, then add to flour and butter. Use the fork to stir everything together until just moistened.

Add strawberries and gently stir into dough. Don’t worry if some of the berries break up a bit or don't stick in the dough; just shove them back in.

Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle.

Cut the dough into 8 wedges and carefully transfer to the prepared sheet.

Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.

Bake for about 18 to 20 minutes, or until light golden brown.

Cool for about 10 minutes, then make your glaze.