# What You'll Need:
→ Scone Base
01 - 4 oz unsalted butter
02 - 2 cups all-purpose flour
03 - 1/4 cup granulated sugar
04 - 2 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/2 tsp fine sea salt
07 - 1/2 cup cold heavy cream, plus additional for brushing
08 - 1 large egg
09 - 1 tsp pure vanilla extract
10 - 1 cup fresh strawberries, hulled and diced
11 - 1/3 cup sliced almonds
→ Topping
12 - 2 tbsp sliced almonds
13 - 1 tbsp coarse sugar, optional
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place butter in a small saucepan over medium heat. Cook while swirling occasionally until the butter turns golden brown and develops a nutty aroma, approximately 5 to 7 minutes. Transfer to a bowl and refrigerate until just firm but still soft, about 15 minutes.
03 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
04 - Add chilled brown butter to dry ingredients. Using a pastry cutter or fingertips, rub the butter into flour until mixture resembles coarse breadcrumbs.
05 - In a separate bowl, whisk together cream, egg, and vanilla extract. Pour over flour mixture and gently combine until just incorporated.
06 - Fold in diced strawberries and 1/3 cup sliced almonds, being careful not to overmix the dough.
07 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick disk. Cut into 8 equal wedges.
08 - Transfer scones to prepared baking sheet. Brush tops with cream, then sprinkle with remaining sliced almonds and optional coarse sugar.
09 - Bake for 18 to 22 minutes until scones are golden brown and cooked through. Allow to cool slightly before serving.
