Sweetheart Strawberries and Cream Scones1 1/2 cup flour
1/4 cup granulated sugar
1/4 tsp kosher salt
1 1/2 tsp baking powder
1/4 cup cold butter
generous 1/3 cup diced fresh strawberries
2 tsp strawberry jello powder
1/2 tsp vanilla extract
1/2 cup heavy whipping cream
1 egg, lightly beaten
1/2 cup powdered sugar
2 tsp milk
Preheat oven to 425 F. Combine flour, sugar, salt and baking powder in a mixing bowl. Cut in the butter with a pastry blender until resembles a coarse meal.
Add the jello powder and the strawberries, and stir to coat the berries with flour and evenly distribute. Add the vanilla, cream, and egg and stir just until the cream is no longer wet with a wooden spoon. There will be flour at the bottom of the bowl.
Lightly flour a work surface and turn out the dough. Using the palm of your hand knead 8-10 times until the the flour is all incorporated. Pick up the dough and lightly flour the surface again.
Shape the dough into about a 6" disk and flatten with your hand.
With a sharp knife cut into 8 wedges.
Place each wedge on a stone or baking sheet lined with parchment paper spacing about 2" apart and bake for 20-25 minutes until starting to brown and the top feels solid and hollow when tapped with your finger.
Remove the cooked scones from your baking sheet to a cooling rack and let cool completely. Meanwhile mix the powdered sugar and the milk to make the glaze. If it is too thick add a little more milk. Drizzle the glaze over each scone and serve when the scones are completely cool. You can eat them right away if you want, but I like the strawberries better cold than still warm.
Shared @: Iron Chef Mom Strawberry Battle