I made lemon curd last week for lemon thumbprint cookies, and had a lot left over, so I made a plain scone to go with it.
2 cups all-purpose flour
2/3 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon table salt
5 tablespoons cold unsalted butter, cut into bits
1/4 cup honey
1 large egg
1 large egg yolk
1/2 cup sour cream
1/2 cup milk
Preheat oven to 400F and line a large baking sheet with parchment paper. Adjust a baking rack to the middle position.
Mix the dry ingredients, then cut in the butter with a pastry cutter, knife or your hands until it resembles a coarse meal. Lightly beat the honey, egg, yolk, milk and sourcream together in a bowl (use the same one you used for the strawberries ), then add this mixture to the flour mixture. Stir until just combined. Dough will be very sticky.
Using soup spoons (for large scones) or teaspoons (for small scones) spoon out 1 1/2" or 2" mounds onto the cookie sheet, about 1 inch apart. Bake for 15 to 20 minutes, or until pale golden. Transfer the scones to a cooling rack and let them cool slightly before serving.
Serve with butter and lemon curd