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1
Preheat oven to 400u00b0F.
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2
In the bowl of your food processor, mix flour, baking powder, salt and sugar. (If you don't have a food processor, you can use a large bowl and cut butter in using a pastry blender or your fingers, but the food processor makes it much quicker.)
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3
Cut butter into small pieces. On high-speed, pulse food processor until butter is cut into tiny crumbs.
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4
Add orange zest and evenly coat it in butter and flour mixture. The flour will keep the zest from sticking together in one big clump.
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5
Lightly whisk egg and cream and slowly pour through the chute of your food processor while you mix it into the flour. Be careful not to over-mix-as soon as dough comes together, stop the food processor.
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6
Chill pastry dough in the fridge for 15 minutes.
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7
After dough has slightly chilled, you are ready to add strawberries. On a lightly floured surface, carefully knead in strawberries. Roll dough out into an even log and cut it into 4 equal portions.
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8
Using your hands or a rolling pin, shape each portion of dough into a 4-inch square. Use a serrated knife to cut each square diagonally into even triangles.
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9
In a small bowl, whisk egg and water to make an egg wash. Brush the tops and sides of scones so they get a pretty golden finish when they bake. If you are feeling fancy, you could also sprinkle on some white sanding sugar.
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10
Bake scones on a baking stone or a baking pan lined with parchment paper. Bake for 15-20 minutes until scones turn a golden brown color.
