Freshly baked strawberry scones warm out of the oven are going to become your new favorite breakfast treat. They're soft, tender, scrumptious. A sweet vanilla glaze is the literal icing on the top.
Line a large baking sheet with parchment paper or a silicone mat and set aside.
Add the flour, sugar, and baking powder to a food processor and pulse to combine.
Add the butter and pulse just until the butter becomes the size of peas.
Transfer the mixture to a large mixing bowl and set aside.
In a medium-sized mixing bowl, whisk together the egg, milk, cream, and vanilla. Reserve about 2 tablespoons of the wet mixture to brush on the top of the scones before baking.
Combine the wet and dry ingredients and mix just until they’re fully incorporated. Add the chopped strawberries and fold to combine.
Place the dough on a floured surface and pat it into a 1’ thick circle.
Cut the dough into 8 triangles and place them onto the baking sheet. Brush with the leftover egg wash and place them in the freezer for at least 30 minutes.
While the scones are in the freezer, preheat your oven to 425ºF.
Bake the scones for 20 minutes or until they are golden around the edges.
Allow to cool on a wire rack before adding the glaze.
For the Glaze
In a small mixing bowl, whisk together the powdered sugar, milk, and vanilla. Drizzle over cooled scones and enjoy.
Notes
Store in an airtight container at room temperature for up to 2 days.