From the folks at King Arthur flour. The quart in the CSA box has inspired me to do some baking along with just snacking right out of the basket.
Ingredients:
1/2 cup diced fresh strawberries 1/4 cup granulated sugar 2 tablespoons half & half 2 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon baking powder 6 tablespoons cold butter, cut into pieces 1 large egg 2 teaspoons vanilla 2/3 cup diced fresh strawberries GLAZE 3 tablespoons sugar 1 1/2 teaspoons vanilla extract 1 teaspoon water
Preparation:
Preheat the oven to 375 degrees. Lightly grease (or line with parchment) two baking sheets.
To make the scones: In a blender or food processor, process 1/2 cup strawberries with the sugar and half & half until the mixture is smooth. Set it aside.
In a large bowl, whisk together the flour, salt, and baking powder. Work in the butter, using a mixer, your fingertips, a fork, or a pastry blender; the mixture should be unevenly crumbly.
In a separate bowl, whisk together the strawberry/cream mixture, egg and vanilla. Add this mixture to the dry ingredients, stirring until the dough just barely starts to come together. Add the 2/3 cup diced strawberries, gently folding them in; the dough will be quite sticky.
Drop the dough by heaping tablespoonfuls onto the prepared baking sheets; each scone should be about the size of a golf ball. A tablespoon cookie scoop is exactly the right size for this task.
Make the glaze by stirring together the sugar, water, and vanilla until smooth. Drizzle some atop each scone.
Bake the scones until they’re just beginning to turn golden brown around the edges, 15 to 16 minutes. Break one scone open, just to be sure; they should be moist (but not gummy) at the center. Serve scones warm. Or allow them to cool completely, and store airtight at room temperature. Just before serving, reheat very briefly in the microwave, or for 5 to 10 minutes, tented with aluminum foil, in a preheated 350 degree oven.