Get your oven heating up to 400°F (200°C). This helps create a beautiful golden crust on the scones.

In a large bowl, combine 4 cups plus 1 tablespoon all-purpose flour, 2 tablespoons baking powder, 2 teaspoons sea salt, and 2 tablespoons granulated sugar. Make sure everything is evenly mixed; this is your base.

Add 3/4 pound cold unsalted butter to your flour mixture. Using your fingers or a pastry cutter, cut the butter into the flour until it resembles coarse crumbs. This step is crucial for a flaky texture, so don’t rush it!

Gently stir in the 4 lightly whisked eggs and 1 cup cold heavy cream until just combined. The dough should be a bit shaggy and sticky.

Carefully fold in the 3/4 cup small-diced dried strawberries and any optional lemon zest or orange juice at this point. The fruit adds moisture and flavor.

Turn the dough onto a well-floured surface. With floured hands, gently knead it just until it holds together, then form it into a circle about 1-inch thick. Cut the circle into wedges or use a cookie cutter to make round shapes.

Place the scone wedges onto a parchment-lined baking sheet. Brush the tops with your egg wash (1 egg beaten with 2 tablespoons water or milk) and sprinkle with additional sugar. This gives them a lovely shine.

Pop those beauties into the oven for 18-20 minutes or until they are golden brown on top and firm to touch. Your kitchen will smell divine!

Once baked, let them cool on a wire rack for a few minutes. Serve them warm with butter or whipped cream. Enjoy every crumb!