Steps
- Preheat the oven to 375°F / 190°C. Line two baking sheets with parchment paper.
- Puree ½ cup of diced fresh strawberries with ¼ cup of sugar and 2 tablespoons of half-and-half.
- Mix 2 cups of all-purpose flour, ½ teaspoon of salt, and 1 tablespoon of baking powder. Rub in 6 tablespoons of cold cubed butter until crumbly.
- Whisk 1 large egg and 2 teaspoons of vanilla extract into the puree. Stir into the flour until barely combined, then fold in ⅔ cup of diced fresh strawberries.
- Drop golf-ball-size mounds onto the sheets. Bake for 15-16 minutes, until the edges are golden and the centers are moist but not gummy.
- Stir 3 tablespoons of sugar, 1½ teaspoons of vanilla extract, and 1 teaspoon of water together. Drizzle over the scones.