Strawberries and Cream Scones

1/2 cup strawberries (cut into 1/4 inch pieces)
2 cups cake flour
3 teaspoons baking powder
1/4 cup sugar
2 teaspoons salt
4 tablespoons unsalted butter
1 tablespoon orange zest
1 cup heavy cream

Heat oven to 400 degrees F.

Mix flour, baking powder, sugar and salt in a large bowl.

Cut butter into small cubes and blend with a pastry blender until it resembles oatmeal (or small peas, if you don't like oatmeal). Add the orange zest and strawberries. Then slowly and gradually add the cream while mixing with a fork.

As soon as the flour starts to come together into a dough, remove from the bowl and form into a ball. Place on a lightly floured surface and knead gently four or five times. Then shape with your hands (or a rolling pin) into an 8 x 10-inch rectangle. Cut the rectangle lengthwise into two 4 x 10-inch rectangles. Cut each of those into 6 or 7 triangles and place on an ungreased baking sheet.

Bake for 20-25 minutes until golden brown.

Serve warm with softened butter, jam, creme fraiche or just as they are!