1 1/2cupsplus 2 tablespoons heavy whipping creamdivided
1cupfrozen unsweetened strawberriessliced
Glaze
2cupsconfectioners' sugar
3tablespoonslemon juice
1tablespoonbuttermelted
1tablespoon2% milk
Instructions
Heat oven to 400 degrees F. In a large bowl combine flour, sugar, baking powder and salt. Cut in cubed butter until mixture resembles coarse crumbs. Stir in 1 1/4 cups heaving whipping cream just until moistened. Fold in strawberries. Turn dough out onto a floured surface; knead 10 times.
Pat into a 9 x 7-inch rectangle. Cut in half horizontally. Cut each half into four rectangles; separate an place on a greased (or Silpat lined) baking sheet. Brush with the remaining heavy whipping cream.
Bake 25 - 30 minutes or until golden brown. Remove to a wire rack and cool for 5 minutes.
For the glaze: In a small bowl, combine the confectioners' sugar, lemon juice, melted butter and milk; drizzle over warm scones.
Serve warm.
Notes
Recipe printed with permission from Taste of Home Simple & Delicious Cookbook