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**NOTE: Actually, you will start with 2 cups of flour in the scone recipe. You may need to add up to another 1/4 cup of flour, depending on how moist your strawberries are. Your scone dough should be tacky, but not sticky. Be careful not to overwork the dough!
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Scones:
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1. Preheat oven to 375 degrees
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2. Line 2 large baking sheets with parchment paper.
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3. Cut butter into cubes and refrigerate until ready to use.
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4. Put 2 cups of the flour (reserve the extra 1/4 cup), salt, baking powder and sugar into the bowl of your food processor. Pulse a few times to mix.
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5. Add the cold cubed butter and lemon zest to the flour mixture and pulse until the mixture resembles coarse meal. Do not overmix.
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6. Transfer mixture to a large bowl.
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7. Measure your cream into a liquid measuring cup and whisk the egg and vanilla into the cream. Add the liquids into the dry mixture mixing with a fork, and stir until just combined - do not over mix!
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8. Add your diced strawberries and turn dough onto a lightly floured board.
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9. If your strawberries are very juicy, you may have to add up to 1/4 cup of the reserved flour. You want the dough to be tacky, but not sticky.
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10. Gently pat out dough into a rectangle, about 1 inch high.
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11. Cut dough into three rows, then cut each row into triangles.
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12. Transfer to parchment lined baked sheets. Brush tops with the remaining 1 Tablespoon of cream and sprinkle on some Demerara or Raw sugar.
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13. Bake for 20 minutes.
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Honey Thyme Butter:
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Combine all ingredients then refrigerate until ready to use.
