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Preheat oven to 375 degrees F (190 degrees C).
Hull and slice the
Fresh Strawberries (1 cup)
and toss them in
Granulated Sugar (1 Tbsp)
Vanilla Extract (1/2 tsp)
. Lay on a baking sheet and roast 25 minutes.
Spoon out two tablespoons of syrup and set aside. If desired, set aside a spoonful of the strawberries for garnish.
Increase the oven to 400 degrees F (200 degrees C).
Sift together the
All-Purpose Flour (2 cups)
Baking Powder (1 Tbsp)
Salt (1/2 tsp)
Granulated Sugar (2 Tbsp)
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.
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!
Fold in the roasted strawberries and
Pistachios (1/4 cup)
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.
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.
Lay on an ungreased baking sheet and bake for 25-30 minutes or until golden brown, checking frequently.
To make the glaze (optional), combine the
Powdered Confectioners Sugar (1/2 cup)
Heavy Cream (1/4 cup)
, 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.
Top each scone with glaze and sprinkle with chopped pistachio. Enjoy!
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