Preheat oven to 400. Line baking sheet with parchment paper. Cut 3/4 stick cold butter into small pieces and return to refrigerator. Combine flour, sugar, baking powder and salt. Add cold butter; pinch and rub with your fingertips until butter is well distributed. Gently stir in 2 lightly beaten eggs and 1/2 cup heavy cream until mixture forms a soft dough. Stir in 1/3 cup chopped fresh strawberries. Turn dough out onto lightly floured work surface and pat into a 1 inch thick rectangle (about 10 x 12 inches). Cut into 8 triangular scones. Brush with 2 T heavy cream and sprinkle with 2 T sugar. Bakes 18 to 20 minutes until golden brown.
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|Serving Size: 1 Serving (663g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 405 (50%)|
|Amt Per Serving||% DV|
|Total Fat 44.9g||60 %|
|Saturated Fat 21.5g||107 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 4g|
|Cholesterol 937.3mg||288 %|
|Sodium 2983.4mg||103 %|
|Potassium 827.8mg||22 %|
|Total Carbohydrate 77.1g||23 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 72.8g|
|Protein 31.9g||46 %|
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Calories per serving: 815
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