2 C all-purpose flour
1 Tbsp baking powder
3 Tbsp granulated sugar
½ tsp salt
6 Tbsp chilled unsalted butter, cut into ¼-inch cubes
12 small strawberries, hulled and diced
¾ C half-and-half
For the glaze:
3 C powdered sugar
¼ C half-and-half
½ tsp vanilla
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a large mixing bowl, combine flour, baking powder, sugar and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
Toss in strawberries and coat lightly with the flour mixture. Add half-and-half and fold together gently until the mixture just begins to come together and form a soft dough. (Do not knead or overmix the dough.)
Turn dough out onto a floured surface and pat into a 1-inch-thick rectangle. With a sharp knife, cut the rectangle into 6 squares; then cut the squares on the diagonal to form 12 triangles. Place scones on prepared baking sheet and bake 16 to 18 minutes or until cooked through and golden.
Place a sheet of parchment on a work surface and then place a cooling rack over parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.
In the meantime, make glaze by whisking together powdered sugar, vanilla and half-and-half until smooth. If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar. Generously drizzle scones with the glaze. Glaze will firm up when scones are completely cool. Makes 12 servings.
Recipe and photo courtesy of bellyfull.net.