1/2cupbutter (cold and cut into small pieces)(105 grams)
1cupstrawberries (frozen & sliced)(140 grams)
VANILLA GLAZE
1cupicing / powdered sugar(120 grams)
1tablespoonmilk (more or less)
1/2teaspoonvanilla
Instructions
Pre-heat oven to 375F (190C). Line a cookie sheet with parchment paper.
On medium speed beat together the eggs for one minute then add the cream, vanilla and sugar, beat jut until combined.
In a medium bowl whisk together the flour, baking powder and salt, add the butter, combine to form coarse crumbs. Make a well in the centre and add the egg mixture and stir just until combined 16-17 stirs only.
Turn the dough onto a lightly floured flat surface and gently fold 3-4 times to combine, pat the dough into a rectangle (11 x 8.5 inches / 30 x 11 cm) with the palm of your hand. Top with the frozen strawberries, fold the dough over in three (like an envelope).
Then pat the dough gently into an 8 inch (20 cm) circle and cut into 8 triangles, place them about 1/2 inch apart on the prepared cookie sheet. Brush with a little milk and bake for 20-25 minutes or until golden. Let cool completely before drizzling with the vanilla glaze.
VANILLA GLAZE
In a small bowl whisk together until smooth the icing/powdered sugar, milk and vanilla. Add more milk if too thick.
Notes
These Strawberry Scones will last about 1-2 days stored in an airtight container at room temperature. I suggest storing them in the fridge, this way they will last about a week.You can also freeze the scones. Let them cool, then store them in an airtight container or freezer bag and place them in the freezer. They will last up to 3 months.