Instructions

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl, combine 2¼ cups all-purpose flour, ¼ cup granulated sugar, 2 teaspoons baking powder, and ¼ teaspoon salt.
• Add 6 tablespoons cold unsalted butter (cut into cubes) to the flour mixture. Use a pastry cutter or food processor to cut the butter in until the mixture resembles coarse crumbs.
• Gently fold 1 cup fresh hulled and diced strawberries into the flour-butter mixture until evenly distributed.
• In a separate bowl, whisk together 1 egg (room temperature) and ½ cup buttermilk (room temperature) until combined.
• Pour the egg-and-buttermilk mixture into the flour-strawberry mixture. Stir gently with a spatula or spoon until the dough just comes together; avoid overmixing.
• Turn the dough onto a lightly floured surface. Pat or shape it into a round disk about 1 inch thick.
• Using a sharp knife or bench scraper, cut the disk into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them apart.
• In a small bowl, whisk together 1 egg and 2 tablespoons milk to make the egg wash. Brush the tops of the scones with the egg wash.
• Place the baking sheet with the scones in the freezer for 20 minutes.
• Bake the chilled scones on the center oven rack for 20–22 minutes, or until the tops are golden brown.
• While the scones bake, whisk together 1 cup powdered sugar, ½ teaspoon pure vanilla extract, and 2 tablespoons heavy cream until smooth. If the glaze is too thick, whisk in a very small additional amount of heavy cream until it reaches a drizzling consistency.
• Remove the scones from the oven and let them cool on the baking sheet for about 20 minutes. Drizzle the glaze over the scones and serve.