Ingredients:

  • 2 1/2 cups all-purpose flour (312 g)
  • 1/4 cup granulated sugar (50 g)
  • 1 tablespoon baking powder (15 mL)
  • 1/2 teaspoon fine salt (3 g)
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes (113 g)
  • 1 teaspoon grated lemon zest (optional) (about 1 medium lemon)
  • 1 large egg (50 g)
  • 2/3 cup heavy cream (or double cream) (160 mL) + 1–2 tablespoons extra for brushing
  • 1 teaspoon pure vanilla extract (5 mL)
  • 1 to 1 1/2 cups fresh strawberries, hulled and diced (150–225 g) — drain/pat dry
  • 1 cup powdered (confectioners') sugar (120 g)
  • 1–2 tablespoons heavy cream or milk (15–30 mL)
  • 1 teaspoon lemon juice or vanilla (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat. Chill the mixing bowl and butter if your kitchen is warm.
  2. Whisk together the flour, granulated sugar, baking powder, and fine salt in a large bowl. Stir in the grated lemon zest if using.
  3. Add the cold cubed butter to the dry ingredients. Use a pastry blender, two knives, or pulse in a food processor until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Keep the butter cold.
  4. Gently fold the diced strawberries into the dry mixture, coating them lightly so they do not bleed excessively into the dough.
  5. Whisk the egg, heavy cream, and vanilla together in a small bowl until combined.
  6. Pour the wet mixture into the dry ingredients and gently fold until a shaggy dough forms. Do not overmix—the dough should hold together but remain slightly crumbly.
  7. Turn the dough onto a lightly floured surface and pat into a 1–1 1/4 inch (2.5–3 cm) thick round. Use a knife or a 2.5–3 inch cutter to divide into 8 wedges or rounds, handling the dough minimally to preserve flakiness.
  8. Transfer the shaped scones to the prepared baking sheet and chill in the refrigerator for 15–30 minutes to firm the butter and improve rise.
  9. Brush the tops of the chilled scones with a little cream and sprinkle a pinch of sugar if desired. Bake in the preheated oven for 15–20 minutes until golden brown and edges are lightly caramelized.
  10. Cool the scones on the baking sheet for about 10 minutes, then transfer to a cooling rack. Whisk the powdered sugar, 1–2 tablespoons cream or milk, and optional lemon juice or vanilla until smooth; drizzle the glaze over warm (not piping-hot) scones.