Makes 12 Scones
4 cups pastry flour
4 tablespoons granulated sugar
1 teaspoon salt
1 tablespoon baking powder
¾ cup unsalted butter, cold
1 cup milk
¾ cup fresh strawberries, diced
2 tablespoons fresh mint, chopped
Bread flour, for dusting
¼ cup heavy cream
2 tablespoons coarse sugar (optional)
Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
In a mixing bowl, sift all dry ingredients. Cut the butter into the flour using pastry cutter, fork, or by hand. Using a stand mixer with the paddle attachment, mix until mixture resembles coarse meal.
Combine liquid ingredients in a bowl and add to the mixture. Add strawberries and mint just until combined. Do not over mix.
Transfer the dough to flour-dusted surface and gently roll out into a ½ inch thick rectangle. Flour dough lightly as needed to prevent from sticking. Cut dough into triangles and transfer to lined baking sheet.
Using a pastry brush, lightly brush scones with heavy cream and sprinkle coarse sugar, if desired. Bake scones for 15-20 minutes, or until scones are light brown. Allow scones to cool before adding the glaze.
For the Glaze:
2 cups powdered sugar
Zest of half lemon
2 medium strawberries, mashed
2 tablespoons water
In a mixing bowl, sift powdered sugar to prevent lumps. Add remaining ingredients and place in a stand mixer using a paddle attachment or mix by hand with a whisk. Add icing to a pastry bag and drizzle onto cooled scones.