1 (1.5-ounce) package freeze-dried strawberries, such as Just Strawberries
⅓ cup toasted almond slices
1 cup plus 1 tablespoon cold heavy whipping cream, divided
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 recipe Brown Sugar Cream (recipe follows)
Instructions
Preheat oven to 350°.
Line 2 rimmed baking sheets with parchment paper. Set aside.
In a large bowl, combine flour, sugar, brown sugar, baking powder, lemon zest, salt, and cream of tartar, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add strawberries and almonds, stirring to combine. Set aside.
In a large measuring cup, combine 1 cup cream, vanilla extract, and almond extract, stirring well. Add to flour mixture, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
Turn dough out onto a lightly floured surface, and knead gently 3 to 4 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2¼-inch, scalloped-edge round cutter, cut as many scones as possible from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheets. Brush tops of scones lightly with remaining 1 tablespoon cream.
Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
Serve with Brown Sugar Cream, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/strawberry-toasted-almond-scones-recipe/