Strawberries and Cream Scones

Ingredients

• 1½ cups all purpose flour


• ¼ cup granulated sugar


• 2 teaspoons strawberry jell-o powder


• 1½ teaspoons baking powder


• ¼ teaspoon kosher salt


• ¼ cup cold butter


• ½ cup fresh strawberries, diced


• 1 egg, lightly beaten


• 1 teaspoon vanilla


• ½ cup heavy cream


• ½ cup powdered sugar


• 2 teaspoons milk

Instructions

1. Pre-heat the oven to 425. Line a baking sheet with parchment paper (or grease the baking sheet).


2. In a large bowl whisk together the flour, sugar, jell-o powder, baking powder, and salt.


3. Cut the COLD butter into the dry mixture– my favorite method for this is tu grate the cold butter into the bowl using a cheese grater. It gives you small easy-to-work-with pieces. Then I just mix it with my fingers until coarse buttery crumbs form.


4. Toss the strawberries into the dry mixture and gently stir to coat.


5. In a small bowl lightly beat the egg with the vanilla and heavy cream. Pour it unto the dry mixture. Fold it in with a rubber spatula until it is JUST combined. The less you work this dough the better your scones will be. Overworking scone dough can make them tough.


6. Turn the dough out onto a floured surface and lightly knead (no more than 8 or 10 times) to incorporate the remaining dry bits.


7. Pat the dough out to about ¾ an inch thick (this is not precise but it will rise quite a bit) and cut using a floured biscuit cutter, a small floured glass (like a shot glass), or a knife (you could opt for a more traditional scone triangle shape if you use a knife).


8. Place the cut out dough about 2 inches apart on the prepared baking sheet and bake for 10-12 minutes.


9. While the scones bake, mix together the powdered sugar and milk to make a thick simple glaze.


10. When you take the scones from the oven, drizzle them with the glaze.


11. Best served the same day.