I realize that I haven’t shared a recipe with you in quite some time, but today, I want to share with you the strawberry scone recipe that I made for my family yesterday. If you do not need them to be gluten-free, just replace the flours with 1 1/2 cups of all-purpose flour and omit the egg (and use a bit more cream). As you can see in the photo, I was in a hurry, and I made mine too sticky with too much cream so I didn’t cut them into triangles for baking. I find that if I make them too sticky, scooping them onto the baking sheet with an ice cream scoop or large cookie scoop works well. I think that these would be delicious served with clotted cream!