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The Dough

2 ½ cups all-purpose flour

1 tablespoon baking powder

¼ teaspoon salt

1 teaspoon orange zest

6 tablespoons of sugar

6.5 ounces, unsalted butter, cold, and diced

1 ½ cups, fresh strawberries, hulled and diced

1.5 teaspoon vanilla extract

¾ cups, buttermilk

Pinch of nutmeg

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The Topping - before baking

1. tablespoon tablespoons granulated sugar

The Glaze

5 strawberries, mashed and strained

1 ¼ cups, powdered sugar, sifted

2 tablespoons orange juice

Method

Preheat oven to 400°

Lightly grease a baking sheet

Dice fresh strawberries, and instead aside

Mix dry ingredients in a large bowl until we combined and lump free

Cut in cold, diced butter, using a pastry cutter mixture resembles peas to create the fluffy pockets in the scones

Folded strawberries in gently to the batter, using a spatula to keep the berries intact

Make a well in the centre of the dough and pour in the buttermilk and vanilla extract

Stir gently with a fork until combined

Transfer the dough to a flowered surface and fold 2 to 3 times gently

Pat, the dough into an 8 inch diameter about 2 inches thick

Cut the dough circle into eight equal triangles. Place scones on baking sheet with 2 inches between each scone.

Sprinkle some granulated sugar over each scone

Bake at 400° for 15 minutes then reduce the oven temperature to 350 and bake for another 20 to 25 minutes until gold and brown and a toothpick comes out clean

Let the scones cool on a baking sheet, then transfer to a wire rack and cool completely for glazing

The Glaze

Mash five strawberries into a smooth juice. Whisk the juice with the powdered sugar until thick and portable.

Gradually add a little of the orange juice to adjust consistency

Please scones once they are fully cooled

Notes

Scones are best enjoyed fresh, but can be cut and stored in an airtight container for up to two days