Strawberries & Cream Scones

Ingredients:
Scones:
2.5 cups (373g) all-purpose flour
½ cup (115g) granulated sugar
2 ½ tsp. (12g) baking powder
½  tsp. (4g) sea salt
1 tsp. (5g) vanilla extract
12 tbsp. (1 ½ sticks/175g) cold unsalted butter, cut into small pieces
1 cup (8oz) heavy cream
1 eggs slightly beaten
1 cup (130g) fresh chopped strawberries
3-4 strawberries (sliced for the tops of the scones)

Cream Icing:
2 cups (245g) powdered sugar
1 tsp. (6g) vanilla bean paste or 2 tsp vanilla extract
6-7 tbsp. heavy cream
Pinch of salt 

Egg Wash:
1 egg
1 tbsp. water

Directions:

Pre-heat oven to 350 degrees F.

Step 1: Prep the strawberries
Thoroughly wash and dry the strawberries. Cut the stems off and chop into small pieces. Thinly slice 2-3 strawberries, set aside. 

Step 2: Make the Scone Dough
In a medium sized bowl, mix together the flour, sugar, baking powder and salt. Using a pastry blender, start cutting (blending) the butter into the flour mixture. You can do this in a *food processor to make this dough or two forks. It is important that the butter is very cold, this will create a flakey scone.

*Food Processor: place first 4 ingredients in the bowl of a food processor and pulse a few times. Add butter and pulse until butter is pea sized. In a small bowl combine the heavy cream, egg, and vanilla extract. With the food processor on, add the milk mixture until the dough barely starts to come together, about 8-10 seconds. Pour dough out on a lightly floured surface, add the chopped strawberries, and mix in by hand. Shape into a rectangle or circle (depends on the shape of scones you want).

By Hand: Using 2 forks or a pastry cutter, cut the butter into the dry ingredients until it is pea sized. In a small bowl combine the heavy cream, egg, and vanilla extract. Using a fork, combine the milk mixture with the flour mixture and mix just until combined.  Pour dough out on a lightly floured surface and shape into a rectangle or circle (depends on the shape of scones you want).

Step 3: Bake Scones
Make the egg wash by whisking 1 egg with 1 tablespoon of water. Place the scones on a parchment lined baking sheet and brush each one with the egg wash. Gently press the fresh strawberries onto the tops of the scones. Bake for 18-22 minutes. Remove from oven and allow to cool slightly on the pan for 2 -3 minutes. Then transfer to a cooling rack. While the scones cool, make the glaze. 

Step 4: Make the Glaze
In a medium sized bowl combine the powdered sugar, pinch of salt, vanilla extract and heavy cream and mix until combined. It should be a drizzle consistency.

**Tip** place parchment under the cooling rack, this will help clean up the glaze that drips off the scones. 
Glaze each scone, enjoy warm or store in an airtight container for up to 3 days. 
Freeze tip; You can freeze the scones before you bake them, then bake them when you want them. Allow the scones to defrost in the refrigerator the night before you plan to bake them. 

For a full tutorial with step by step instructions, please see the video below.