Strawberry Shortcake Scones - cooking recipe

Ingredients

Scones
2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into cubes
12 small strawberries, diced
Glaze
3 cups powdered sugar
1/4 cup half-and-half
1/2 teaspoon vanilla

Preparation

Preheat oven to 425F.
Line baking sheet with parchment paper.
SCONES:
L.
In large mixing bowl, combine flour, baking powder, sugar and salt.
Add butter and cut in with pastry blender (or hands) until mixture resembles crumbs.
Toss in strawberries and coat lightly with flour.
Add half and half and fold together gently until just begins to come together and form a soft dough. (Do not knead or over mix dough).
Turn dough out onto floured surface and pat into a 1 inch thick rectangle.
With sharp knife, cut rectangle into 6 squares, then cut squares on diagonal to form 12 traingles.
Place scone on prepared baking sheet and bake 16-18 minutes or until cooked through and olden.
Place sheet of parchment on work surface, then a cooling rack over top. Remove scones from pan to cooling rack. Cool about 10 minutes.
GLAZE:
Make glaze by whisking together powdered sugar, vanilla and half and half until smooth. (if glaze too thick, add more cream. If to thin, add more powdered sugar.
Generously drizzle scones with glaze. (Glaze will firm up when completely cool.