DIRECTIONS

Scone

1. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda.
3. Add the cubed butter. Use a fork, pastry cutter, or your fingers to cut the butter into the dry ingredients until the mixture is sandy and some larger chunks of butter still remain.
4. Stir in the buttermilk until just moistened.
5. Gently fold in the frozen strawberries.
6. Turn out the dough onto a piece of parchment paper and start to work the dough into a ball. Working quickly, pat the dough into an 8” square. Place the square of dough in the freezer for 15 minutes to make it easier to cut if necessary.
7. Place dough on a well floured surface.
8. Use a sharp knife to cut the square into 2” squares, giving you 16 small squares. Then cut each of those squares diagonally to make 32 triangles.
9. Place in the freezer for 30 minutes before baking.
10. Preheat oven to 425°F.
11. Take the scones out of the freezer and divide between the two baking sheets. Leave one sheet in the freezer while the other one cooks.
12. Brush uncooked scones with melted butter and sprinkle with sugar.
13. Bake the scones for 15-20 minutes until lightly browned, rotating the baking sheet after 7 minutes. Check scones at the 15 minute mark.
14. Take the scones out of the oven and allow them to completely cool before glazing.
15. While the scones are cooling make the strawberry glaze.

Strawberry Glaze

1. Use an immersion blender to puree the strawberries until smooth.
2. Place the confectioners sugar in a small bowl.
3. Mix in one tablespoon of the strawberry puree.
4. Add up to two more tablespoons of strawberry puree.
5. Drizzle strawberry glaze over cooled scones.