- 2 cups all-purpose flour, spoon and leveled, plus more for hands and work surface
- ½ cup granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, frozen
- ½ cup heavy cream, (plus 2 tablespoons for brushing)
- 1 large egg
- 1 tablespoon lemon zest
- 1½ teaspoons pure vanilla extract
- 2 cups strawberries
- coarse sugar, for topping (optional)
- Lemon Icing:
- ½ cup confectioner’s sugar, sifted
- 2 tablespoons lemon juice
- Whisk flour, sugar, baking powder, and salt together in a large bowl.
- Using a box grater, grate the frozen butter (or cut into small tiny pieces); add to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk ½ cup heavy cream, egg, lemon zest, and vanilla extract together in a small bowl. Combine with the flour mixture, add the strawberries, then mix together until everything appears moistened.
- Place dough onto a clean floured counter or surface and, with floured hands, work dough into a ball. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Arrange scones 2-3 inches apart on a sheet pan lined with parchment paper or a silicone baking mat and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400ºF.
- Brush scones with remaining 2 tablespoons of heavy cream and for extra crunch, sprinkle with coarse sugar. Bake for 18-20 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before drizzling icing on top. Enjoy!
- Whisk confectioner’s sugar and lemon juice until smooth. For a thinner glaze, add a few more drops of lemon juice, or you can add cream, or milk instead.