Strawberry Scones

Ingredients:

2 cups all purpose flour

½ cup granulated sugar

1 Tablespoon baking powder

2 teaspoons grated orange zest

½ teaspoon salt

½ cup unsalted butter, cut in pieces

1 cup chopped strawberries

½ cup sour cream

¼ cup + 1 Tablespoon heavy whipping cream, divided

1 cup powdered sugar

2 tablespoons milk

Instructions:

Line a rimmed baking sheet with parchment paper and set aside.

In a large mixing bowl, stir together the flour, granulated sugar, baking powder, zest, and salt.

Using a pastry cutter or two forks, cut the butter into the flour mixture until crumbly.  Add the strawberries. Toss until evenly coated and set aside.

In a medium bowl, whisk together the sour cream and ¼ cup heavy whipping cream until smooth.  Add to the flour mixture, stirring until a dough forms.  It should be crumbly.

Turn out onto a floured surface and flatten.  Fold dough in half and repeat 3 or 4 times until dough holds together.  Shape into a round disk that is 1 inch thick.  Cut into 6 wedges and place on the baking sheet.  Make sure wedges are not touching and are at least ½ inch apart.  Place in the freezer for 30 minutes.

Preheat oven to 400 degrees.  Remove the baking sheet from the freezer and brush tops with the remaining tablespoon of heavy whipping cream.  Bake 20-22 minutes or until golden brown.  Cool on a wire rack. 

Meanwhile, whisk together the powdered sugar and milk in a medium bowl until smooth.  Drizzle over the scones and serve.