Scale

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup heavy cream (cold)

1 teaspoon vanilla extract

1 cup fresh strawberries (diced)

1 tablespoon flour (for coating strawberries)

Optional Glaze:

1/2 cup powdered sugar

1-2 tablespoons milk or cream

1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

In a separate bowl, mix heavy cream and vanilla extract.

Toss diced strawberries with 1 tablespoon flour (prevents sinking).

Add cream mixture to dry ingredients and gently mix until just combined.

Fold in strawberries carefully—do not overmix.

Turn dough onto a floured surface and shape into a 1-inch thick circle.

Cut into 8 wedges and place on baking sheet.

Bake for 18–22 minutes or until golden on top.

Cool slightly, then drizzle with glaze if desired.

Strawberry Lemon Scones: Add 1 tablespoon lemon zest for a bright citrus twist.
Chocolate Strawberry Scones: Fold in 1/3 cup mini chocolate chips.
Gluten-Free Option: Use a 1:1 gluten-free flour blend.
Vanilla Bean Upgrade: Swap vanilla extract for vanilla bean paste.
No Glaze Version: Sprinkle coarse sugar on top before baking for a crunchy finish.