Strawberries and Cream Scones Recipe

Preheat your oven to 425°F.

Cube the butter into small pieces and chill it thoroughly; cold butter is key to flaky scones.

In a large bowl, whisk together the flour, granulated sugar, baking powder, lemon zest, salt, and cinnamon.

Add the chilled butter to the dry ingredients. Using your fingertips, quickly work the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces of butter remaining. Make a well in the center.

Fold in the diced strawberries. Gently work them into the dough, kneading just enough to bring everything together.

On a lightly floured surface, pat the dough into an 8-inch circle, about 1-inch thick. Cut into 8 triangles. Don't worry about using extra flour on your hands and surface; you can brush off any excess later.