Scant 1 teaspoon fine sea salt

1 pound 5-ounce strawberries, hulled and cut into quarters

1 pound 5-ounce white chocolate, chopped

3 tablespoons plus 1 teaspoon heavy cream

1/3 cup honey

1/2 cup turbinado sugar, for sprinkling

1. Put the flour, baking powder, granulated sugar, and salt in a large bowl, and thoroughly mix. Add the strawberries and chocolate, and dredge with the dry mixture. Make a well in the center, and set aside.

2. In a separate bowl, mix the cream and honey. Pour into the center of the well. With a plastic dough scraper, slowly bring the dry ingredients into the center. Use a cutting motion with the dough scraper to incorporate the ingredients, being careful to limit the number of times you do this so as not to overwork the dough.

3. Line two baking sheets with parchment paper.

4. Divide the dough into 4-ounce mounds, and place them, spaced evenly apart, on the prepared baking sheets. Chill for 20 minutes in the freezer.

5. Preheat the oven to 350 F.

6. Sprinkle the tops of the scones generously with the turbinado sugar. Bake the scones until golden brown and a toothpick or cake tester inserted into the center comes out clean, 20 to 25 minutes, rotating the pans after 12 minutes to ensure even baking. Remove the scones from the baking sheets, and cool on a cooling rack. Serve immediately. These are best the day they are made.

Art courtesy of "Baking at Replublique" (Lorena Jones Books, 2019) by Margarita Manzke with Betty Hallock.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)