Put butter in freezer for 20-30 minutes to partially freeze. Preheat oven to 425°F.
113 g Unsalted butter
Whisk together flour, baking powder, baking soda, salt, and sugar in mixing bowl.
300 g AP Flour, 32 g Granulated sugar, 2 tsp Baking powder, ¼ tsp Baking soda, 3 g Salt
Break egg into small bowl and beat, add vanilla to egg.
1 large Egg, 1 tsp Vanilla extract
Use a medium grater to grate frozen butter into flour mixture. Grate half into the flour mix and use a fork to mix in, coating the butter in flour. Repeat with the remaining butter.
Add chopped white chocolate and mix in.
56 g White Chocolate
Make a well in the center of the flour, pour egg mixture and cold cream into the well. Use a fork to gently mix together.
⅔ cup Heavy Cream
When dough has somewhat come together but is still lots of bits, add in strawberries. Gently combine, being careful to both not overmix the dough or to crush the berries.
1 cup Strawberries
Scoop dough out onto parchment lined baking sheet into drop scones. Dough could be formed into disc and cut into triangles as well however I found the best results with drop-style scones with this recipe.
Put dough into the freezer for about 20 minutes to firm up the butter. This step is not necessary but I find I get better rise from the dough if I do this, with less spread.
Brush top of scones with heavy cream.
Reduce oven temperature to 375°F as scones go into the oven. Bake for 20-25 minutes or until scones are golden brown. The size of your scones will probably affect your bake time slightly.
