Strawberry Scones with Honey Thyme Butter

**NOTE: Actually, you will start with 2 cups of flour in the scone recipe. You may need to add up to another 1/4 cup of flour, depending on how moist your strawberries are. Your scone dough should be tacky, but not sticky. Be careful not to overwork the dough!

Scones:

1. Preheat oven to 375 degrees
2. Line 2 large baking sheets with parchment paper.
3. Cut butter into cubes and refrigerate until ready to use.
4. Put 2 cups of the flour (reserve the extra 1/4 cup), salt, baking powder and sugar into the bowl of your food processor. Pulse a few times to mix.
5. Add the cold cubed butter and lemon zest to the flour mixture and pulse until the mixture resembles coarse meal. Do not overmix.
6. Transfer mixture to a large bowl.
7. Measure your cream into a liquid measuring cup and whisk the egg and vanilla into the cream. Add the liquids into the dry mixture mixing with a fork, and stir until just combined – do not over mix!
8. Add your diced strawberries and turn dough onto a lightly floured board.
9. If your strawberries are very juicy, you may have to add up to 1/4 cup of the reserved flour. You want the dough to be tacky, but not sticky.
10. Gently pat out dough into a rectangle, about 1 inch high.
11. Cut dough into three rows, then cut each row into triangles.
12. Transfer to parchment lined baked sheets. Brush tops with the remaining 1 Tablespoon of cream and sprinkle on some Demerara or Raw sugar.
13. Bake for 20 minutes.

Honey Thyme Butter:

Combine all ingredients then refrigerate until ready to use.