Strawberry Scones

Instructions

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter. Gently fold in the chopped strawberries and lemon zest.

In a separate bowl, whisk together the cold heavy cream, vanilla extract and egg.

Pour the wet ingredients into the dry ingredients and gently mix with a spatula until a shaggy rough dough forms. Do not to over-mix the dough should look a little crumbly but hold together when pressed.

Transfer the dough to a lightly floured work surface. Gently knead it just a few times until it comes together, then press and shape it into a disk about 8 inches in diameter and about 1 inch thick. Then cut it into 8 equal wedges.

Place the scones on a small parchment-lined baking sheet and freeze for 20 minutes. This is crucial for keeping the butter cold and giving the scones a good rise.

While the scones chill, preheat the oven to 400°F and line a large baking sheet with parchment paper.

Place the chilled scones on the prepared baking sheet, leaving about 2 inches between each one. Lightly brush the tops with a little heavy cream and sprinkle with the coarse sugar.

Bake for 2025 minutes, or until the tops are lightly golden and the bottoms are golden brown. Let the scones cool on the baking sheet for about 10 minutes before adding the glaze.

To make the glaze, whisk together the powdered sugar, and 3 tablespoon heavy cream until smooth. Add more cream if you want the glaze to be thinner. Drizzle over the slightly warm or completely cooled scones and allow the glaze to set before serving.

Dessert