I Need Help: Strawberry/Lemon Scones

Everyone loves strawberries, right? Aren't those strawberries gorgeous? These strawberries were so big that some of them covered the whole palm of my hand. As I put the package of strawberries in my cart I was saying a silent prayer, "Please don't let these awesome strawberries be hollow in the middle."
You know how that is, right? Sometimes they can look gorgeous on the outside, but be empty on the inside, like some people. These berries were very good. I was really impressed.

I've never made scones before, so I had no idea what I was doing. I had to have help from Munchkin Munchies. Mine don't look as good as theirs, but they tasted fantastic.

Mine turned out kind of like a cake, and I thought scones were suppose to be more like biscuits. But according to a good friend of mine, she said that scones can be either way, cake like or biscuit like. Thanks Michael Ann (The Big Green Bowl), love ya!
That's one thing about the blogging world......you find good friends around every corner of a page click.

Strawberry/Lemon Scones

2 1/2 c. all-purpose flour
2 TBS sugar
1 TBS baking powder
1/4 tsp. salt
1/2 c. butter (chilled and cubed)
2 c. chopped fresh strawberries
1 TBS lemon zest
Juice of half a lemon
2 eggs beaten
1/2 c. heavy cream (save a little for brushing on the scones before baking)

Topping:
sanding sugar
2 TBS. heavy cream
1/2 c. prepared lemon curd

Preheat oven to 400 degrees F.
In large bowl mix together flour, sugar, baking powder, and salt. With pastry blender, cut in butter cubes until mixture has coarse crumbs. Gently add strawberries and the lemon zest. Make a well in the center of the flour mixture and set aside.
In a medium bowl, mix together eggs, lemon juice, and cream. Add egg mixture to flour mixture. Gently stir until moistened.
Place dough onto a well floured surface. Gently knead the dough by folding and pressing it about 7 times. Move dough to a lightly floured parchment-lined baking sheet (or stoneware baking sheet - that's what I used). Pat dough into a 3/4 inch thick circle. Cut circle into wedges and separate each slightly.
Brush wedges with cream and sprinkle with sanding sugar. Bake 16 - 20 minutes or until golden brown. Drizzle scones with lemon curd mixture once they are slightly cooled. Sprinkle with more sanding sugar.