Here’s a pretty scone that will shine split and spread sweet cream cheese. Preheat oven to 425. Toss a cup of diced fresh strawberries with a tablespoon of sugar and set aside. Mix 2 cups flour with a tablespoon of baking powder and a pinch of salt. Working quickly with your hands, crumble a stick of cold butter into the flour until it has a coarse granular texture. Add the strawberries, mix well, refrigerate for 5 minutes, and add enough milk to make a sticky dough. Turn the dough onto a floured surface, roll out to about three quarters of an inch, and cut into rounds. Brush with melted butter, place on a lightly oiled baking sheet, and bake until lightly browned.