Roasted Strawberry Scones

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½ pound (225g) strawberries, hulled and cut into halves and quarters

1 tablespoon brown sugar

¼ teaspoon freshly cracked black pepper

2½ cups (310g) flour

½ cup (100g) sugar

1 tablespoon baking powder

Finely grated zest of 1 medium lemon

½ teaspoon kosher or sea salt

6 tablespoons (¾ stick / 90g) cold unsalted butter, cut into ½-inch (12-mm) pieces

1 egg

1 egg yolk

¾ cup (180ml) heavy cream

Preserves, for serving

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