1 1/2 call-purpose flour(plus 1 Tbsp for coating strawberries)
1/2 Tbspbaking powder
1/4 tspbaking soda
6 Tbspunsalted butter(cold, cubed)
1/2 cheavy cream(or half-and-half)
1 tspvanilla extract
1 cstrawberries(fresh, chopped - about 6 strawberries)
1 cconfectioners sugar
1 tspvanilla extract
2 tsp+heavy cream(milk or half-and-half work too)
Line a baking sheet with parchment paper, we will preheat the oven to 400 degrees F (204 degrees C) when we put the cut scones into the refrigerator to chill.
In a medium bowl (or your stand mixer bowl, or a food processor) combine the dry ingredients including flour, sugar, baking powder, baking soda, and salt. Cut in the unsalted butter with a pastry cutter (or mix until crumbly in your stand mixer, pulse in food processor about 30 seconds). Any which way you do it, you are looking for the butter to about pea-sized in your crumbly dough. Do not overheat the butter in a stand mixer or food processor, if needed remove the bowls and refrigerate them for 10-15 minutes before mixing or pulsing again.
Combine the heavy cream and vanilla extract, add them to the crumbly dough mixture slowly and stir just enough to distribute the moisture and the dough comes together.
In a plastic Ziploc bag, add about 1 Tbsp of flour and then put the chopped strawberries in. Shake gently to coat with the flour. Gently stir or fold into the dough, just enough so that the berries are dispersed throughout the dough.
Turn your dough out onto a lightly floured work surface and shape it into a 6-8 inch round. Cut the round in half, then into three triangles per each half. Transfer the triangle cut dough onto your parchment paper lined baking sheet, with about 2 inches of spacing between each scone.
Refrigerate the scones on the baking sheet for about 20 minutes, then transfer to the oven and bake for 20-25 minutes or until the tops of the scones are a light golden brown. Transfer to a wire cooling rack and allow to cool to room temperature before adding the glaze (if desired).
In a small bowl, add the confectioners sugar. Combine the vanilla extract and heavy cream, then stir into the confectioners sugar. Start with the 2 tsp heavy cream and add more if needed to get the glaze thin enough to be spreadable, but not runny. It should hold to a spoon or fork and drizzle slowly off. Drizzle glaze onto the scones, then allow the glaze to dry before serving.