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1
Preheat oven to 400 F. If making regular scones, line a large baking pan with a Silpat baking mat or parchment paper. If using a (12-count size) mini scone pan, lightly spray with non-stick cooking spray. Set aside.
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2
In a medium bowl, whisk flour, sugar, baking powder, and salt. Using a pastry cutter or fork, cut butter into flour mixture until it resembles small pebbles. Set aside.
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3
In a small bowl, whisk vanilla extract, egg, heavy cream, and orange zest. Make a well in the center of the dough mixture and pour in the cream mixture. Using a spoon or your hands, gently mix until just combined. Lightly fold in the strawberries.
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4
Turn dough out onto a lightly floured surface. If making regular sized scones, shape dough into a large ball, cut into wedges, and place onto baking pan. If using mini scone pan, break dough into chunks and fill scone mold. Brush tops of scones with extra cream, if desired.
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5
Bake for 12-14 minutes, or until tops are lightly golden brown. Remove from oven and let them cool completely.
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6
Whiles scones are cooling, prepare the glaze. In a small bowl, combine the orange juice, powdered sugar, and cream. Whisk until it reaches desired consistency, adding more sugar/cream if needed.
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7
Drizzle glaze over tops of cooled scones. Enjoy!
