Strawberry Scones

For the scones

• 2 cups all-purpose flour
• 3 Tablespoons granulated sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• Zest of one orange
• 12 Tablespoons cold unsalted butter, cubed
• 1/2 cup heavy cream, plus more for brushing
• 1 large egg
• 1 teaspoons vanilla extract
• 1 cups fresh strawberries, hulled and diced

For the Glaze

• 2/3 cup Powdered Sugar
• 1 Tablespoon Elderflower Syrup/Cordial or 1 Tablespoon orange juice

Preheat Oven to 400°F. Prepare the scone pan with baking spray and use a pastry brush to evenly coat the details of the pan or grease with butter and dust with flour.

In a bowl add the flour, sugar, baking powder and salt and mix well. Add the zest of the orange and mix with the tips of your fingers to release the citrus oils into the dry ingredients.

Add the cold cubed butter and work with your fingertips until it is a course crumbly texture.

In another bowl add the cream, egg and vanilla extract and mix well. Pour the liquid into the flour/butter mixture and stir together, being carful to not over mix.

Gently add the strawberries reserving a few to place on top of the dough in the pan, before adding the milk wash.

Divide the mix evenly in the pan. Place any remaining strawberry pieces and brush the dough with a bit of the heavy cream.

Bake 15-18 minutes until golden. Allow to cool 10 minutes before removing from the pan. Add scones to a wire cooling grid and allow them to cool completely before glazing.

Mix the glaze ingredients, adding a little more liquid or powdered sugar until it is your perfect drizzling consistency. Once cool, drizzle over the scones and enjoy.