step 1
Preheat oven to 375 degrees F (190 degrees C).
step 2
Hull and slice the Fresh Strawberry (1 cup) and toss them in Granulated Sugar (1 Tbsp), and Vanilla Extract (1/2 tsp). Lay on a baking sheet and roast 25 minutes.
step 3
Spoon out two tablespoons of syrup and set aside. If desired, set aside a spoonful of the strawberries for garnish.
step 4
Increase the oven to 400 degrees F (200 degrees C).
step 5
Sift together the All-Purpose Flour (2 cups), Baking Powder (1 Tbsp), Salt (1/2 tsp), and Granulated Sugar (2 Tbsp).
step 6
Using a pastry cutter, two forks, or your hands, cut in the Unsalted Butter (1/3 cup) until the butter is fully incorporated and resembles pea sized crumbs.
step 7
Make a well in the center and pour in the Heavy Cream (1 cup). Gently fold together just until batter forms. Treat these like biscuits, do not overwork the dough!
step 8
Fold in the roasted strawberries and Pistachios (4 Tbsp).
step 9
For traditional triangle scones, lay the dough on a floured surface and press into a rectangle. Cut the dough in half, then in half once more to create four squares. Cut each square in half on a bias to create a triangular scone shape.
step 10
For round scones, lay the dough onto a floured surface. Press into a square, then use a biscuit cutter to cut out your circles. You may reuse the scraps for more scones.
step 11
Lay on an ungreased baking sheet and bake for 25-30 minutes or until golden brown, checking frequently.
step 12
To make the glaze (optional), combine the Powdered Confectioners Sugar (1/2 cup), Heavy Cream (4 Tbsp), 2 tablespoons of the roasted strawberry syrup, Vanilla Extract (1 tsp), and a spoonful of chopped roasted strawberries. Adjust the consistency by adding more sugar or more cream.
step 13
Top each scone with glaze and sprinkle with chopped pistachio. Enjoy!
