Strawberry Shortcake Scones

Step 1: Preheat oven to 425 degrees F.

Step 2: Line a baking sheet with parchment paper.

Step 3: In a large mixing bowl combine flour, baking powder, sugar, and salt.

Step 4: Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.

Step 5: Toss in strawberries, and coat lightly with the flour mixture. Add half and half, and fold together gently, until the mixture just begins to come together and forms a soft dough. Do not knead or over mix the dough!

Step 6: Turn dough out onto a floured surface, and pat into a 1 inch thick rectangle.

Step 7: With a sharp knife cut the rectangle into 6 squares, then cut the squares on the diagonal to form 12 triangles.

Step 8: Place scones on prepared baking sheet, and bake 16-18 minutes, or until cooked through and golden.

Step 9: Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment.

Step 10: Remove scones from pan to cooling rack.

Step 11: Cool about 10 minutes.

Step 12: Meanwhile, make glaze by whisking together confectionary sugar, vanilla, and half and half, until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more confectionary sugar).

Step 13: Dip the tops of each scone directly into the glaze until the top is covered.

Step 14: Return scones to cooling rack, and allow glaze to drip down the sides and off the rack onto parchment.

Step 15: Glaze will firm up when scones are completely cool.