2 large eggs, at room temperature
12 oz strawberries, diced
1 3/4 cups flour
1 cup sweetened flaked coconut
1/4 cup sugar PLUS 2 tablespoons for sprinkling
3/4 cup heavy cream
1 tablespoon baking powder
1 tablespoon grated lemon peel
1/2 teaspoon salt
Heat oven to 375. Coat a large cookie sheet* with nonstick spray (with or without flour). In large bowl, mix together flour, coconut, 1/4 cup sugar, lemon zest, baking powder and salt. In small bowl or glass measuring cup, whisk together cream and eggs. Pour over flour mixture, add strawberries. Carefully fold the strawberries and cream together with the flour mixture until it is mixed and the dough clumps together. Scrape onto center of prepared sheet. Gently pat into 9" round shape. The dough will be very sticky. Sprinkle with 2 tablespoons of sugar. Coat long knife with nonstick spray; score round into 8 wedges. Do not cut all the way through and or separate wedges. Bake 30-35 minutes until puffed and well browned, and wooden toothpick inserted into center of the dough comes out clean. The strawberries will caramelize on sheet but the toothpick should still come out clean. Re-cut wedges along the indentations. Serve warm or at room temperature.
*Even though you end up with a 9 inch round, I do not recommend using a pie plate for this recipe. You will get the best results using a cookie sheet. Trust me.
This would be fun dish for brunch. It is fairly easy to make and the results are excellent. Be forewarned though, these scones are best the day there are made. Due to the fragile nature of strawberries, they can get moldy even after they have been baked. I would only make this the day you are planning to eat it and as close to the serving time as possible. You'll want to eat the scones warm anyway and I've never had leftovers so it's not as big of a deal as it seems.