Strawberry Scones

Strawberry Scones
2 -1/3 cups self rising flour
1 stick of unsalted butter (frozen)
1 Tbsp. sugar
1 cup buttermilk
1 cup diced strawberries

 
Preheat the oven to 425 degrees, line an 11x13 baking sheet with parchment paper, or grease with cooking spray or butter. In a large bowl whisk together the sugar and flour. Take a box grater and shred in large shreds of the frozen butter into the flour. Toss the shavings into the flour until the butter is coated and mixed resembles course crumbs (don’t over work the butter, as you want the pieces to stay nice and cold). Add the strawberry pieces and toss again until all the pieces are coated with flour. Then gradually add in buttermilk and mix until a soft dough forms. (You may need more or less than the one cup.). Knead by hand until the strawberry pieces are evenly distributed, then remove dough to a lightly floured surface and pat into a circle roughly 3/4 inch thick. Cut the circle into eight pieces, remove each triangle and place on the parchment paper roughly 1” apart.  Bake for 15-20 minutes until golden brown.

Topping additions 1: Before placing in the oven, brush the top with heavy cream and sprinkle with sugar for a crunch top.
 

Topping additions 2: Before placing in over brush the triangles with heavy cream. Allow to cool slightly and drizzle with an icing made with powdered sugar, vanilla, and heavy cream.