Fresh strawberry scones are good for breakfast, snacks with coffee or anytime.
• 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.
*Original recipe from Bellyfull.net and pictures by Nicole Davidge with Southern Shutter Photography.
Ashley Madden Rowton is a wife, mom, and contributor to Webster Parish, Natchitoches Parish, and Shreveport-Bossier journals, as well as a published cookbook author.