Ingredients

The following ingredients have 12 Servings
  • 2 cups all-purpose flour, plus a little extra for flouring your work surface
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • ½ teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into ¼-inch cubes
  • 1 cup strawberries, cleaned, stems trimmed off, and cut into ½” dice
  • ¾ cup light cream
  • 1 ½ cups confectioner’s sugar
  • 2–3 tablespoons light cream
  • ¼ teaspoon vanilla

Instruction

  • Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mat or a sheet of parchment paper. Set aside.
  • In a mixing bowl, combine 2 cups flour, baking powder, sugar and salt. Using a whisk, stir to combine.
  • Add butter pieces to the flour mixture, then using a fork or a pastry cutter, mix together until crumbly. (Avoid using your fingers. The heat from your hands will soften the butter too much.)
  • Add the strawberries and toss to coat in the flour mixture. Pour in light cream. Using a rubber spatula, fold the ingredients together to create a soft dough. Don’t over mix the dough – just stir until the mixture holds together.
  • Lightly flour your work surface, then pour the dough out on the surface. With your fingers, shape the dough into a rectangle, about 5”x10” in size and 1” thick.  With a large sharp knife, cut the rectangle into 6 squares (2 x 3 rows). Then, cut each square diagonally in half – you’ll have 12 triangles in total.
  • Gently place the triangles onto the prepared baking sheet. (You should be able to fit all 12 onto the same single baking sheet.) Bake 13-16 minutes in preheated oven, turning halfway through the cooking time, until scones are lightly golden brown on top.
  • Remove scones from the baking sheet onto a cooling rack and allow to cool for about 10 minutes.
  • Once the scones have cooled, place a piece of parchment paper under the cooling rack.
  • Prepare the glaze by whisking together confectioner’s sugar, 2 tablespoons light cream and vanilla extract.  Stir with a whisk until smooth, adding the additional tablespoon of light cream if necessary if the glaze is too thick.
  • Dip the whisk into the glaze, then use the whisk to drizzle the glaze over each scone.  Allow glaze to firm up before serving.