Ingredients

The following ingredients have 8 Servings
  • 2 1/4 cups all purpose flour ~ measured with the fluff, scoop and level method
  • 1/2 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 Tbsp cold unsalted butter ~ cut in pieces
  • 3/4 cup whole milk , buttermilk, half and half, or cream
  • 1 tsp vanilla or almond extract
  • 1 cup finely chopped strawberries
  • 1 1/2 cups confectioner's sugar
  • 1/2 tsp vanilla or almond extract
  • pinch of salt
  • 4 Tbsp milk, cream, or half and half to thin, or more as needed

Instruction

  • preheat oven to 400F Line a baking sheet with parchment paper.
  • Put flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor and pulse to combine.
  • Add the butter pieces and pulse about 30 times to incorporate it, the mixture will be crumbly.
  • Add the milk (or half and half, or cream) and the extract to the processor and process briefly just until the dough comes together. It will be soft and sticky.
  • Transfer the dough to a bowl and fold in the strawberries with clean hands.
  • Mix just enough to get the berries evenly distributed. The mixture will be sticky.
  • Turn the dough out onto a floured surface and knead once or twice, adding a little more flour if necessary to get a soft dough that isn't overly sticky. Pat or roll out to about an inch thick and cut out 6-8 scones with a 3 inch biscuit cutter. Note: reform the dough as needed but try not to over work it or the scones can become tough.
  • I like to refrigerate my scones for about 15 minutes before baking, but this is optional. I think it helps them rise higher. After chilling, arrange the scones onto a parchment lined baking sheet, 2 inches apart.
  • Bake for about 18 minutes, until the scones are golden. Cool on a rack before glazing.
  • To make the glaze, mix the sugar with enough milk to make it drip off the end of a spoon. Add the extract if desired. Drizzle the cooled scones liberally.