Strawberries and Cream Scones

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 8 - 18 scones depending on their size

• 1/2 + 2/3 cup fresh strawberries, diced
• 1/4 cup granulated sugar
• 2 tablespoons half & half or light cream
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 6 tablespoons cold butter, diced
• 1 large egg
• 2 teaspoons vanilla extract
• !Glaze:
• 1 cup confectioner’s sugar
• 3 - 4 tablespoons milk
• 1/2 teaspoon vanilla extract
• rainbow jimmies

1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan.
To make the scones:
2. In a blender or food processor, process the 1/2 cup strawberries with the sugar and half & half until smooth. Set it aside.
3. In a large bowl whisk the flour, salt, and baking powder together.
4. Use a pastry blender, a fork or you fingers to work the butter into the batter until crumbly.
5. In a separate bowl whisk the pureed strawberry, the egg and the vanilla extract together.
6. Stir the wet mixture into the dry until the dough just begins to come together.
7. Mix in the 2/3 cup diced strawberries. The dough will be very sticky.
8. Drop the dough by heaping tablespoonfuls onto the prepared baking sheets; each scone should be about the size of a golf ball or divide the dough among the compartments of a scone pan.
9. Bake about 15 - 16 minutes for a baking sheet or mini scone pan - until they start to turn golden brown around the edges or 18 to 20 minutes for a standard scone pan. Cool on a wire rack.
Make the glaze:
10. In a small bowl whisk the confectioners' sugar with the milk (start with 2 tablespoons and add more to make it as thin or as thick as you like) and vanilla until smooth. Spoon or drizzle over the scones and garnish with sprinkles.