These are a delicious treat for breakfast or company! You can swap out the strawberries for blueberries or blackberries-or use them as a mix! These are light and delicate. This recipe can be easily doubled for 14-16 scones. Just make sure you mix these fast to keep the butter as cold as possible! Top with Raw or Turbinado sugar, or regular will work too! I have included an orange drizzle if you like a little sweetness on top of your scone!
Preheat oven to 400 degrees F. Cover a large baking sheet with parchment paper, set aside. I use baking stones so sometimes I skip the parchment, but if it's easier for you or you don't have non-stick pans, I would suggest it.
In an electric mixer with paddle attachment, mix 2 cups flour, 1 T sugar, baking powder cinnamon and salt until combined. Blend in cold butter at LOW speed and mix until butter is in pea sized pieces.
Combine eggs, vanilla and heavy cream and quickly add to flour mixture. Combine just until blended - do not over mix.
In a small bowl, toss strawberries in 1T flour and add to dough and mix up quickly- but do not over mix. Dough may be sticky. Turn out on to a well floured board and flour your hands and rolling pin. Roll dough to 3/4 inch thickness. Using a 4 inch cutter, cut scones in either squares or circles. Then cut those in half. Place cut dough on prepared baking sheet.
In a separate bowl: Combine 1 egg and 2 T water or milk to make an egg wash. Lightly brush the dough with the egg wash.(I prefer no egg wash on mine and the sugar sticks fine) Sprinkle with sugar on the tops. Bake for 20-25 minutes until outside edges are crisp and color is light golden brown. Oven times may vary so keep an eye on them in the last 5 minutes or so. Cool scones 10 minutes before topping with drizzle.
Glaze/Drizzle: In a small bowl, combine the powdered sugar and OJ- enough OJ to make a thin glaze. Drizzle with a fork over partially cooled scones. Serve warm!