In a small bowl combine your chopped strawberries, lemon juice and granulated sugar. Stir periodically while you putting together the remaining ingredients.
In a medium bowl, whisk together the cake flour, flour, sugar, baking powder, cinnamon and sea salt.
Cut the chilled butter into the flour mixture using a pastry blender, two forks or your hands. I like to work the flour down to the size of smallish peas.
Mix the egg and 2/3-3/4 cup of cream together in a small bowl and then drizzle over the flour mixture. Using a fork, stir until it just starts to form a cohesive mass.
Strain your strawberries, pressing out any excess moisture and reserving the liquid for the glaze. Set aside the liquid and add the berries to the scone dough.
I like to use a fold and press technique when adding the strawberries. Fold half of the dough onto itself and press down so that the berries are in the middle. Grab any rogue strawberries, set them on top of the dough heap and repeat the process until it looks just mixed. The addition of fresh fruit will make the dough a bit slick and snotty…don’t panic. It’s perfect. Just add a little flour to your hands as needed, to keep sticking to a minimum.
Line a cookie sheet with parchment paper or a silpat. Lightly dust with flour.
Lightly flour a surface (cutting board or clean countertop) and separate the dough into four equal-size lumps. Mold each lump into a disc, about an inch and a half thick, with nice, crisp 90-degree angled sides. Don’t overwork your dough. This should be your mantra when futzing with dough. Set the discs onto the parchment-covered baking sheet.
Pop the discs, uncovered, into the freezer. Set the timer for thirty. You can skip this step if you’re short on time or patience…the freezer just helps them get a little more lift off and keep their shape while in the oven. I will also say, that if your dough is on the stickier side (because it’s humid), this will definitely make it easier to handle…especially when you’re trying to cut it.
Heat oven to 400 degrees F and make sure you have a rack in the top third of the oven.
When the timer goes off, pull the scones out of the freezer. Using a sharp knife (I love my bread knife for this), cut each disc into four, equal-size scones (you’ll end up with a total of 16). Make sure to cut up and down and don’t use any see-saw action when cutting. You may need to lightly flour your knife in between cuts if it’s sticking a bit. Pull the scones out at least two inches from one another…they need room to expand.
Let them cool on the sheet, in a draft-free area, for about 15 minutes.Put the scones in the oven and set the timer for 15 minutes. After 15 minutes, look at them. I often rotate the baking sheet and give them 1 more minute at this point. How do yours look? Are they nice and puffed up? The slightest bronze happening? When that’s their appearance, they’re done.
Meanwhile…whip up the glaze in a bowl by adding the powdered sugar and stained berry liquid and mix. If necessary, add a little bit of water or powdered sugar, in 1 teaspoon increments, to get to the desired consistency. What’s the desired consistency you ask? Thin enough to pour and thick enough so that it stops in its tracks and doesn’t just fall off of the scone.
Grab a large spoon and drizzle the glaze over the tops. Sometimes I like to cover most of the tops and let it run down the sides. Other times I like to splatter, in a Jackson Pollock-like manner. Create your own style. Be a boss.