Strawberry Shortcake Scones
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons chilled butter cut into 1/4-inch cubes
12 large strawberries hulled and diced
3/4 cup half and half
For the glaze:
3 cups powdered sugar
1/4 cup half and half
1/2 teaspoon vanilla
Pre-heat oven to 425 degrees. Line a baking sheet with parchment paper.
In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
Toss in strawberries and coat lightly with the flour mixture. Add half and half and fold together gently until the mixture just begins to come together and form a soft dough. (Do not knead or over mix the dough.)
Scoop out a large spoonful of dough (enough for 12 scoops) and place on prepared baking sheet and bake 16-18 minutes or until cooked through and golden.
Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove biscuits from pan to cooling rack. Cool about 10 minutes.
In the meantime, make glaze by whisking together powdered sugar, vanilla, and half and half until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.)
Generously drizzle the biscuits with the glaze. (Glaze will firm up when biscuits are completely cool.) Serve warm! Eat and enjoy!
**hint** These biscuits also make great strawberry shortcake bottoms with fresh sliced strawberries on top and fresh whipping cream!