Because my cup runneth over with strawberries I am researching recipes, I whipped these up Sunday morning, literally... it took minutes to throw together. Oh my they were so good. The mister loves all things scones, sticky buns, cinnamon rolls, he's a coffee and sweet treat kind of man. He loved these. It's a keeper, I guess I'll keep him too. These are best eaten the day they are made.
Recipe (slightly adapted) by Tyler Florence
2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp sugar
5 Tbsp unsalted butter, cold, cut into chunks
1 cup fresh strawberries, diced
1 cup heavy cream, plus more for brushing the scones
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 Tbsp or more heavy cream
1 lemon, zested
Preheat oven to 400 degrees.
Sift the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the strawberries into the batter. Take care not to mash or bruise the strawberries. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 2 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3 inch) square. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with the heavy cream. Bake 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before applying the glaze.
For the glaze in a small bowl whisk everything together until it's nice and smooth, continue adding heavy cream until you get the desired consistency.