1/2cupcold heavy cream (plus extra, see baker's notes)
1 3/4cupswhole wheat pastry flour
6tablespoons(3/4 stick) cold unsalted butter, cut into 1-inch cubes
1cupchopped fresh strawberries
Preheat the oven to 400 (F) and prepare a baking sheet by lining with parchment paper.
In a small bowl, combine 1/2 cup cold heavy cream and 1/4 cup maple syrup. Whisk together and set aside.
In a large bowl, combine 1 3/4 cups whole wheat pastry flour, 1/3 cup rolled oats, 1 tablespoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon ground nutmeg. Whisk together until combined, before using a pastry cutter to cut 6 tablespoons cubed unsalted butter into the flour mixture until it resembles coarse, pea-sized crumbs. Gently fold in 1 cup chopped fresh strawberries, before using a fork to stir the wet ingredients (from the 2nd step) into the mixture.
Transfer the dough to a lightly floured work surface and knead briefly, just until the dough comes together. If the dough is too dry and is having difficulty keeping its shape, add 1 or 2 tablespoons of cream until it holds together. Pat the dough into an 8-inch circle and cut into 8 wedges. Transfer the wedges onto the prepared baking sheet and bake in the preheated oven for 18 minutes, or until golden and slightly firm to the touch. Transfer the scones to cool on a wire rack for at least 10 minutes until eating. The scones will be best on the day they are made, but will keep for up to 2 days in an airtight container.