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1
Preheat oven to 425F.
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2
Line baking sheet with parchment paper.
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3
SCONES:
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4
L.
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5
In large mixing bowl, combine flour, baking powder, sugar and salt.
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6
Add butter and cut in with pastry blender (or hands) until mixture resembles crumbs.
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7
Toss in strawberries and coat lightly with flour.
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8
Add half and half and fold together gently until just begins to come together and form a soft dough. (Do not knead or over mix dough).
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9
Turn dough out onto floured surface and pat into a 1 inch thick rectangle.
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10
With sharp knife, cut rectangle into 6 squares, then cut squares on diagonal to form 12 traingles.
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11
Place scone on prepared baking sheet and bake 16-18 minutes or until cooked through and olden.
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12
Place sheet of parchment on work surface, then a cooling rack over top. Remove scones from pan to cooling rack. Cool about 10 minutes.
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13
GLAZE:
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14
Make glaze by whisking together powdered sugar, vanilla and half and half until smooth. (if glaze too thick, add more cream. If to thin, add more powdered sugar.
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15
Generously drizzle scones with glaze. (Glaze will firm up when completely cool.
