½ to ¾cupdiced fresh strawberriesslightly smaller than ½ inch pieces
¼cuptoasted sliced almonds
Heat oven to 425°F. In a medium bowl combine the flour, baking powder, salt, and sugar. Mix well with a fork or whisk. Add the strawberry pieces along with the sliced nuts and stir until the strawberry pieces are coated with flour.
Add the cream and stir until a soft dough forms (NOTE: All of the flour may not be wet, you will add that flour by hand once you go to the next step).
Gather the dough into a ball and turn out onto a lightly floured surface. Scrap any flour left in the bowl onto the ball then fold and knead the ball 6 to 7 times. Pat the dough out into about a 10 inch round that is about ¾ to 1-inch thick. Cut into 8 equal pieces with a pastry cutter.
Place the scones onto a baking sheet that has been lightly oiled, or use parchment paper or a silicone pastry mat (Silpat). Using a pastry brush, lightly brush the tops with a bit of cream then sprinkle with sugar.
Set baking sheet in the middle of the preheated oven and cook for 15 to 20 minutes or until cooked through and brown and golden. Serve with butter or clotted cream and strawberry jam.