- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup granulated sugar
- 4 tbsp unsalted butter
- 1 teaspoon pure vanilla extract
- 3/4 cup fresh strawberries, cut in pieces
- Zest of one lemon
- 1 1/3 cups heavy cream + additional if needed
- 2-3 tbsp heavy cream or half & half
- 1/2 tsp pure vanilla extract
- 3/4-1 cup powdered sugar
- Place oven racks in the upper third of the oven and preheat oven to 425 degrees F. Line two baking sheets with a silicone liner or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, salt, and sugar. Using a pastry cutter, add in butter until they form small pebbles. Add in strawberries and zest, gently toss together.
- In a liquid measuring cup mix together vanilla extract and 1 1/3 cups heavy cream. Slowly begin pouring the cream mixture into the flour mixture, using a silicone/rubber spatula toss gently until a cohesive dough forms. Gently toss in chopped strawberries and continue to mix until a cohesive dough forms. Add an additional 2-3 tbsp of heavy cream if needed.
- Dump the dough onto a lightly floured work surface. Gently fold the dough over a few times and then split into 2 disks. Pat each disk down gently to ensure they're even and about 1" thick. Cut each disk into 8 even triangles for small Scones (yields 16) or each disk into 4 (yields 8 large Scones)**See note below about freezing (I prefer freezing before baking)
- Place 1-inch apart on the prepared baking sheets and bake for 18-22 minutes or until golden brown and cooked through. Swap trays at the halfway point to ensure even baking and browning on top.
- Remove from the oven and transfer to cooling rack. Once cool, create your glaze. In a bowl add in powdered sugar and slowly add in heavy cream/half & half and vanilla until you have a thick glaze. Drizzle on top of cooled scones.
- **Freezing for make ahead. Go through all the steps, except baking. Once you have cut scones, you can freeze on the baking sheet until firm then toss into a ziploc bag. Anytime you want a fresh scone, pop into the oven and glaze! Freezing scones prior to baking also loosens the gluten to result in a flakier, higher rising scone. I prefer to freeze all my scones before baking.
- **You can opt to brush tops of scones with heavy cream then sprinkle with coarse sugar instead of glazing if you prefer.
- Serving Size: 8