This is the recipe I followed, except I swapped frozen raspberries for the strawberries, since that’s what I had on hand.

Strawberry Shortcake Scones

Ingredients

▢ 2 cups all-purpose flour, , spooned and leveled

▢ 1 tablespoon baking powder

▢ 3 tablespoons granulated sugar

▢ ½ teaspoon salt

▢ 6 tablespoons chilled unsalted butter, , cut into tiny cubes

▢ 10 small strawberries, , hulled and finely diced

▢ ¾ cup half and half

FOR THE GLAZE

▢ 2 cups powdered sugar

▢ ¼ cup half and half

▢ ½ teaspoon vanilla

Instructions

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs. Toss in strawberries and coat lightly with the flour mixture.

3. Add half and half and fold together gently until the mixture just begins to come together and forms a soft dough. It will be wet. (Do not knead or over mix the dough.)

4. Turn dough out onto a floured surface and pat into a 1-inch thick rectangle or circle. (If dough is very sticky, sprinkle with just a hint of flour.)

5. Using a sharp knife, cut into 6 (or 8) triangles. Place scones on prepared baking sheet and bake 16-18 minutes or until no longer wet, golden, and cooked through. (All ovens run differently.)

6. Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.

7. In the meantime, make glaze by whisking together powdered sugar, vanilla, and half and half until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.)

8. Gently dunk the tops of the scones in the glaze or drizzle over the top. (Glaze will firm up when scones are completely cool.) Eat and enjoy!