2 cups all purpose flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
5 tbsp cold butter, but into ¼ inch cubes
1 ¼ cups plus 2 tbsp heavy whipping cream divided
1 cup frozen unsweetened strawberries
2 cups confectioner’s sugar
3 tbsp lemon juice
1 tbsp butter, melted
1 tbsp 2% milk
- Heat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/4 cups cream just until moistened. Fold in strawberries. Turn onto a floured surface; knead 10 times.
- Pat into a 9-in. x 7-in. rectangle. Cut in half horizontally. Cut each half into four rectangles; separate and place on a greased baking sheet. Brush with remaining cream.
- Bake for 25-30 minutes or until golden brown. Cool on a wire rack for 5 minutes. For glaze, in a small bowl, combine the confectioners’ sugar, lemon juice, butter and milk; drizzle over warm scones. Serve warm.