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Hopefully you have whipped up a batch of that incredible lemon curd (or four) by now. Today I am sharing a recipe for strawberry scones that pair perfectly with that yummy curd.

These scones are very easy because they only have a few ingredients. It is very important to measure carefully and not over mix.

These scones are based on a recipe by one of my favorite bakers, Joy the Baker. I didn't make any modifications because it's so perfect. The best part is that you probably have all of these ingredients in your cupboard so its the perfect recipe to whip up for impromptu company.


3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 1/3 to 1 1/2 cups heavy cream plus more for brushing the top
3/4 cup coarsely chopped fresh strawberries
turbinado sugar for topping
Heat oven to 425 degrees and line a baking sheet with parchment paper. 

Combine flour, salt, baking powder and sugar in a large mixing bowl.

Whisk dry ingredients together.

Measure out vanilla and combine with cream.

Pour vanilla cream mixture into dry ingredients while whisking. Mix until just combined. Do not over mix. The dough will be dry but stick together. You can add 2 additional tablespoons of cream if it's too dry.

Fold in chopped strawberries.

Lump dough in a ball and place on a floured surface.

Press dough about 3/4-1 inch thick. Using a biscuit cutter (or in my case a glass) cut circles in the dough. Remove disks and place on the baking sheet. Continue rolling together scraps and cutting until no dough remains.

Brush with cream and sprinkle with turbino sugar.

Place in the oven for about 10-12 minutes until they are just barely brown.

Eat immediately and serve with lemon curd. Add tea and you've got a proper tea party.