Ingredients

The following ingredients have 8 Servings
  • 2 cup(s) + 1 tbsp all-purpose flour
  • 1 tablespoon(s) sugar
  • 1 tablespoon(s) baking powder
  • 3/4 teaspoon(s) salt
  • 1 1/2 stick(s) butter, cold and diced
  • 2 - eggs, slightly beaten
  • 1 teaspoon(s) vanilla extract
  • 1/2 cup(s) heavy cream, cold
  • 1/2 cup(s) strawberries, diced small
  • 1/2 teaspoon(s) cinnamon
  • 1 - egg + 2 tbsp water or milk for egg wash
  • 2 tablespoon(s) raw or turbinado sugar for sprinkling on top
  • GLAZE/DRIZZLE- OPTIONAL
  • 1/2 cup(s) powdered sugar
  • 1-2 tablespoon(s) orange juice, fresh

Instruction

  • Preheat oven to 400 degrees F. Cover a large baking sheet with parchment paper, set aside. I use baking stones so sometimes I skip the parchment, but if it's easier for you or you don't have non-stick pans, I would suggest it.
  • In an electric mixer with paddle attachment, mix 2 cups flour, 1 tbsp sugar, baking powder, cinnamon, and salt until combined. Blend in cold butter at LOW speed and mix until butter is in pea-sized pieces.
  • Combine eggs, vanilla, and heavy cream. Quickly add to flour mixture. Combine just until blended - do not over mix.
  • In a small bowl, toss strawberries in 1 tbsp flour. Add to dough and mix up quickly - but do not over mix. Dough may be sticky.
  • Turn out onto a well-floured board and flour your hands and rolling pin. Roll dough to 3/4 inch thickness. Using a 4-inch cutter, cut scones in either squares or circles. Then cut those in half.
  • Place cut dough on the prepared baking sheet.
  • In a separate bowl: Combine 1 egg and 2 tbsp water or milk to make an egg wash. Lightly brush the dough with the egg wash. (I prefer no egg wash on mine and the sugar sticks fine.)
  • Sprinkle with sugar on the top.
  • Bake for 20-25 minutes until outside edges are crisp and the color is light golden brown. Oven times may vary so keep an eye on them in the last 5 minutes or so. Cool scones 10 minutes before topping with drizzle.
  • Glaze/Drizzle: In a small bowl, combine the powdered sugar and OJ - enough OJ to make a thin glaze. Drizzle with a fork over partially cooled scones. Serve warm!