Julie Merry Makes Strawberry & Cream Scones

It's a delicious treat perfect for Valentine's Day that the kids can help make! Kids cooking instructor Julie Merry shared her strawberry and cream scones!

Strawberry & Cream Scones
Makes about 8 scones

2½ cups all-purpose flour
2 teaspoons baking powder
⅓ cup granulated sugar
½ teaspoon salt
½ cup unsalted butter, very cold
½ cup whole milk
1 large egg
2 tablespoons heavy cream
1 cup fresh strawberries, cleaned and cut in to quarters
Egg Wash:
1 egg beaten
1 tablespoon water
Glaze:
½-¾ cup confectioner's sugar
1-2 tablespoons freeze dried strawberries, pulverized
2 tablespoons heavy cream or whole milk
1 teaspoon vanilla extract
pinch salt

Pre-heat oven to 400 degrees and prep a large baking sheet by lining it with parchment paper.

In a large bowl, mix together the flour, baking powder, sugar, and salt.
Cut the butter into cubes and add to bowl. Cut in using a pastry cutter or a fork until it's all incorporated and is like a coarse meal.

In a medium bowl whisk egg and add milk and cream. Slowly add to large bowl and mix gently, just enough to incorporate it all and it's all moistened.

Gently fold in strawberries with a large spatula.

On a large clean and flour surface, add dough. Gently knead it a couple of times and then roll or shape it into an 8 in round. Cut into 8 even triangles.
Add triangles to the parchment lined baking sheet a brush with egg wash.

Bake for 18-20 minutes until they are a light golden brown.

Remove from oven and let cool. While they cool, make glaze by mixing heavy cream, confectioner's sugar, freeze-dried strawberries, vanilla extract, and salt. Drizzle or brush over scones.

(If consistency is too thick, add more cream. If it is too runny, add more sugar or freeze-dried strawberry powder)