1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter , cut into 1/4-inch cubes
12 small strawberries , hulled and diced
3/4 cup half and half
For the glaze:
3 cups powdered sugar
1/4 cup half and half
1/2 teaspoon vanilla
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. In a large mixing bowl, combine 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. Add half and half and fold together gently until the mixture just begins to come together and forms a soft dough. (Do not knead or over mix the dough.) Turn dough out onto a floured surface and pat into a 1-inch thick rectangle. (If dough is very sticky, sprinkle with just a hint of flour.) With a sharp knife, cut the rectangle into 6 squares, then cut the squares on the diagonal to form 12 triangles. Place scones on prepared baking sheet and bake 16-18 minutes or until cooked through and golden. 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. 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.) Generously drizzle scones with the glaze. (Glaze will firm up when scones are completely cool.)