Strawberry Scones with Clotted Cream

Preheat the oven to 400°F.

Place the flour, sugar salt and baking powder in a large bowl and whisk together. Place in a food processor fitted with the blade attachment. Add the butter and pulse until the mixture resembles coarse meal or until pea sized flour coated butter appears. In another bowl, whisk together the eggs, heavy whipping cream and vanilla extract until well combined. Add this wet mixture to the food processor and pulse until it all comes together and forms a ball of dough.

Turn the dough out onto a lightly floured counter and gently knead in the strawberries, about 4-5 times. Be careful not to overwork the dough. You do not want to melt the butter. Shape the dough into a circle about 1 inch in thickness. Slice it into 8 equal triangular pieces. Just like you would slice a pizza and place the scones onto a baking sheet lined with parchment paper. You may also put the scones in the freezer for about 15-20 minutes and shape them perfectly into triangles. This will help them retain their shape when baked and will give them crisper edges.

Sprinkle some sugar over them and bake for 18-22 minutes or until golden.

While the scones are baking, prepare the clotted cream and glaze. Place all of the clotted cream ingredients in a bowl and beat until the mixture becomes creamy and fluffy. Also combine all of the glaze ingredients together in another bowl and whisk together until smooth.

Once the scones are done baking, allow them to cool for 10-15 minutes on a cooling rack. Drizzle with the glaze and serve with clotted cream. You can skip the glaze if you prefer them not too sweet.