• Pop the cold butter cubes in the freezer for 5 minutes.
• Chop the fresh strawberries into 1/4 inch pieces. Place them in a paper-towel lined bowl to absorb excess liquid.

Strawberry Scones

• In a large mixing bowl, stir together the flour, sugar, baking powder, and salt.
  1 cup, plus 2 tablespoons all-purpose flour, 1/4 cup organic cane sugar, 3/4 teaspoon baking powder, 1/4 teaspoon salt
• Add the cold butter cubes to the flour. Using your fingertips, press the butter cubes into small flat, flaky discs (about the size of a nickel) – making sure they are all coated with flour. You should still see butter chunks in the dough when you are done mixing it. Note – You can also freeze the stick of butter, grate it on a box grater, and toss in the flour until coated.
  4 tablespoons unsalted butter, cold and cut into cubes
• In a liquid measuring cup, measure 1/4 cup of heavy cream. Depending on your flour brand, humidity and weather, you may not need all 6 tablespoons. Add the egg yolk, and vanilla. Stir with a fork to combine.
  6 tablespoons heavy whipping cream, cold, 1 large egg yolk, 1/2 teaspoon vanilla extract
• Pour the liquid into the flour mix. Using a spatula or wooden spoon, gently mix until a rough, shaggy dough forms and the flour is moistened. If needed, add more heavy cream, 1 tablespoon at a time. Gently stir in the strawberries until just combined.
  1/2 cup fresh strawberries, chopped
• Pour the dough onto your rolling mat (or lightly floured surface). Gently work the dough into a ball. It will be sticky, so you can flour your hands to make it easier. Press the dough ball into a 6-inch disc. Use a bench scraper or sharp knife to cut into 4 wedges.
• Place the wedges 2 inches apart on the prepared baking sheet. Brush the tops with heavy cream and sprinkle with turbinado sugar.
  turbinado sugar
• Refrigerate the scones for 10 to 15 minutes (while the oven is preheating) to rest and hydrate the dough.
• Preheat the oven to 400F degrees and adjust the oven rack to the middle position.
• Bake the chilled scones for 23 to 25 minutes, or until they are golden on tops and edges. Cool the scones on the baking sheet set on a wire cooling rack while you make the glaze.

Strawberry Glaze

• For more details, tips, and faq's for the glaze, check out the full blog post for the strawberry glaze recipe.
• In a blender, add the strawberries, powdered sugar, 1 teaspoon cream, and salt. Blend until smooth. Add more cream, 1 teaspoon at a time, to achieve desired consistency. Note – If using frozen strawberries, thaw and drain before blending.
  1/4 cup strawberries, fresh or frozen, 1/2 cup powdered sugar, 1 to 3 teaspoon heavy whipping cream, 1 pinch salt
• Optional – Strain the glaze through a fine mesh strainer set over a bowl to remove the seeds.
• The glaze is ready to be used immediately. Leftovers can be stored in a covered container in the refrigerator for up to 1 week. Bring to room temperature to use and, if needed, add a small splash of cream and stir to loosen.
• Drizzle the glaze over the tops of the scones. The scones are best enjoyed the day they are baked. Leftover, un-glazed scones can be stored covered at room temperature for up to 3 days.