<http://schema.org/recipeInstructions>
" Preheat oven to 375 degrees F. For Cream Scones: In large bowl, stir together flour, 2 tablespoons sugar, baking powder, and salt until well combined. With pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Stir in dried strawberries. In small bowl, whisk together cream and egg yolk. In another small bowl, make the egg wash: whisk together egg white and 1 tablespoon water; set egg wash aside. Make well in center of dry ingredients, pour cream mixture, and stir just until dry ingredients are moistened. Transfer dough to lightly floured surface and knead 5 or 6 times until it just holds together. Pat dough out into 12-inch by 6-inch rectangle. With sharp knife, cut into eight 3-inch squares. Transfer squares to ungreased baking sheet, brush with beaten egg white, and sprinkle with 1 tablespoon sugar. Bake 22 to 25 minutes or until golden brown and set. Transfer squares to wire rack to cool completely. For Strawberries: Meanwhile, in medium bowl, stir together 2 tablespoons sugar and strawberry jelly. Add strawberries and toss gently to combine, set aside at room temperature. For Whipped Cream: In large bowl, with electric mixer on medium speed, beat cream to soft peaks. Gradually beat in remaining 2 tablespoons sugar, 1 tablespoon at a time, until cream is whipped to soft peaks; beat in vanilla. To serve, spoon a couple of tablespoons of strawberry juice onto each dessert plate. Place a scone on each plate. With a fork, prick the tops of the scones in several places. Then top with strawberries, remaining juices, and a dollop of whipped cream."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a26394/strawberry-scone-cakes-4469/>