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1
Combine flour, baking powder, sugar, and salt in a food processor. Pulse 6 times to combine the ingredients.
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2
Add the strawberries and pulse another 6 times. The mixture should turn pinkish.
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3
Add the almond bark and butter. Pulse until the mixture resembles cornmeal.
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4
Pre-heat the oven to 425 degrees.
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5
Pour the contents of the food processor into a bowl and with a rubber spatula, fold in the heavy cream.
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6
Once the liquid is absorbed and a batter has formed dump the mixture onto a work surface including all the floury bits that haven't mixed in all the way.
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7
Sprinkle the dough with the cinnamon and knead a few times to form a ball.
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8
Pat the ball down to a 3/4 inch thick circle and cut out scones with a biscuit cutter or dough scraper. I used a 3 inch diameter biscuit cutter.
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9
Place the scones on a cookie sheet lined with parchment paper.
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10
Place the sheet on the lower middle rack of the oven. Bake for 10 to 12 minutes until the tops become slightly golden.
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11
Remove from the oven and place on a wire rack to cool for 20 minutes before adding the glaze.
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12
In a small sauce pan over low heat, combine the glaze ingredients.
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13
Once the butter has melted and the ingredients combined to form a smooth glaze, remove from the heat.
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14
After the scones have cooled, drizzle the tops with two layers of the lemon glaze. Garnish with a pinch of lemon zest, and enjoy!
