Strawberries and Cream Biscuits
|2 1/4 cups all-purpose flour|
|1 tablespoon aluminum-free baking powder|
|1/4 cup granulated sugar|
|1/2 teaspoon table salt|
|6 tablespoons cold, unsalted butter|
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|1 cup chopped very ripe strawberries (quarter small or medium ones and further chop larger ones)|
|1 cup heavy cream|
Strawberries that are almost over ripe work best with baked goods. They give that "melt in your mouth" feel to the finished dish. Grocery store berries are firmer, designed for long distances. They'll work, but they're less likely to melt and trickle.From Smitten Kitchen
Bake the scones for 12 to 15 minutes, until bronzed at the edges and the strawberry juices are trickling out of the biscuits in places. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.
Do ahead: Biscuits are generally best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than one day in advance, once they are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the froze, unbaked scones, just add 2 to 3 minutes to your baking time.