Preheat the oven to 400ºF. Line 1 baking sheet with parchment paper or a silicone mat.

Combine the flour, baking powder, salt, and sugar in a large bowl. Cut the butter into ¼-inch squares, and add it to the flour mixture. Using your hands, or a fork, break up the butter until the butter pieces are no bigger than small peas, and the mixture is crumbly.

Make a well in the center of the mixture and pour in the milk and heavy cream. Using a spatula, fold the mixture until the liquid is fully incorporated into the flour mixture. Add the fresh strawberries, sliced almonds, strawberry jelly, and lemon juice. Using your hands or a spatula, carefully fold the mixture to incorporate all of the ingredients into the dough. I like to use my hands so I can be extra gentle with the mixture and to make sure all the strawberries aren’t squished. Don’t worry if the strawberries slightly bleed into the dough, this is inevitable because of the strawberries’ juices.

Transfer the dough to a lightly floured surface. Lightly coat all sides of the dough with flour. With your hands, carefully press the dough into a ¼-inch thick rectangle. Try to press it out until it is about 10 by 5 inches. Using a 2-inch round biscuit cutter, cut rounds of dough and then transfer each round to the prepared baking sheet.

Bake until the scones turn a light golden brown, about 20 minutes. Transfer the scones to a cooling rack to cool until warm. Serve and enjoy!

These last up to 5 days in a sealed container.

Recipe adapted from Tyler Florence.