Instructions: Preheat the oven to 400 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed, and mix until the butter is in pea-size pieces. Combine extra-large eggs and the heavy cream, and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss the strawberries with remaining 1 tablespoon flour, add them to the dough, and mix quickly. The dough may be a bit sticky.

Turn the dough out onto a well-floured surface, and be sure it is well combined. Flour your hands and a rolling pin, and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.

Make an egg wash: In a small bowl, combine the large egg with water or milk. Brush the tops with egg wash. Sprinkle with sugar, and bake until outsides are crisp and insides are fully baked, 20 to 25 minutes.

This recipe yields 14 to 16 large scones.

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