- 2 cups flour, sifted
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 6 tablespoons cold butter, cut into pats
- 12 strawberries, diced
- 3/4 cup half and half
- 2 cups powdered sugar
- 1/4 cup half and half
- 1/2 teaspoon vanilla
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk the flour, baking powder, sugar, and salt. Add butter and crumble with your hands or a pastry blender. Toss in strawberries and coat with mixture.
Add half and half and fold together gently until mixture comes together and forms a soft ball. Do not over mix. Turn out onto floured surface. Pat into a 1” thick circle. Use a sharp carving knife to cut into 8 triangles. Place on parchment paper.
Bake 16-18 minutes. Remove scones to cooling rack. Whisk ingredients for glaze and after they have cooled for 10 minutes, pour glaze over.
*Recipe from Bellyfull.net and pictures by Nicole Davidge with Southern Shutter Photography.