# What You Need:
→ For the Scones
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup heavy cream, plus more for brushing
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon lemon zest
10 - 1 cup fresh strawberries, hulled and diced
→ For the Lemon Glaze
11 - 1 cup powdered sugar, sifted
12 - 2 to 3 tablespoons fresh lemon juice
13 - 1 teaspoon lemon zest
→ For Serving
14 - 1 cup mixed fresh berries (blueberries, raspberries, blackberries)
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.
03 - Add cubed cold butter to the flour mixture and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together heavy cream, egg, vanilla extract, and lemon zest until well combined.
05 - Add the wet ingredients to the flour mixture and stir until just combined. Gently fold in the diced strawberries to avoid crushing them.
06 - Turn the dough onto a lightly floured surface and shape into a 1-inch thick round disc. Cut into 8 wedges and transfer to the prepared baking sheet.
07 - Brush the tops of each scone wedge with a small amount of heavy cream.
08 - Bake for 18 to 20 minutes or until the tops are golden brown. Transfer to a wire rack to cool completely.
09 - In a small bowl, whisk together sifted powdered sugar, fresh lemon juice, and lemon zest until the mixture reaches a smooth, pourable consistency.
10 - Drizzle the lemon glaze over the cooled scones and serve with fresh mixed berries.
