A buttery-flaky scone filled with sweet strawberries and topped with a lemon glaze
Preheat oven to 400. Whisk together flour, sugar, and baking powder. Add in the frozen butter. Use a pastry cutter and cut butter into mixture until pea-sized. Make a well in the center of the mixture and add in cream, egg, and vanilla. Combine with dry ingredients using a fork. Do not over-mix. Add 1 Tablespoon of flour to strawberries and pour into mixture. Stir until just combined. Pour mixture out onto a floured surface. Using floured hands, form the dough into an 8- inch circle. Cut the dough into 8 wedges. Place each wedge a 1/2 " apart on a parchment-lined baking sheet. Place the scones in the refrigerator for 15 minutes. Brush the tops with 1 Tablespoon of heavy cream. Bake in the oven for 18-22 minutes or until the scones are golden brown. Remove from the oven and allow to cool on a baking rack. Meanwhile, whisk together powdered sugar and lemon juice in a medium bowl. Drizzle the glaze over the scones and serve.