These tender scones, studded with fresh strawberries, sport an unusual glaze. Based on granulated sugar rather than confectioners’, and tinted gold by a very high percentage of vanilla, the topping gives the scones a nicely crunchy finish. They’re the perfect vehicle for a dollop of double Devon cream and a dab of jam—strawberry-rhubarb, please.
1/2 cup (2 1/2 ounces) diced fresh strawberries
1/4 cup (2 ounces) half and half or light cream
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour or Mellow Pastry Blend
1/2 teaspoon salt
1/4 cup (1 3/4 ounces) granulated sugar
1 tablespoon baking powder
6 tablespoons (3 ounces) cold butter, cut into pieces
1 large egg
2 teaspoons vanilla extract
2/3 cup (3 3/8 ounces) diced fresh strawberries

Topping
3 tablespoons (7/8 ounce) granulated sugar
1 1/2 teaspoons water
1 1/2 teaspoons vanilla extract
Preheat your oven to 375°F. Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan.

To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the half and half or cream until the mixture is smooth. Set it aside.

In a large bowl, whisk together the flour, salt, sugar, and baking powder. Cut in the butter, using your fingertips, a fork or a pastry blender.

In a separate bowl, whisk together the strawberry/half and half mixture, the egg, and the vanilla extract. Stir this mixture into the dry ingredients. Add the 2/3 cup diced strawberries and stir just until everything is well-combined. This is a wet, sticky dough, good for drop scones.

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. Or divide the dough among the compartments of the scone pan of your choice. Bake the scones until they’re golden brown, 15 to 16 minutes (on a baking sheet or in a mini-scone pan), or 18 to 20 minutes (in a standard scone pan). Remove the scones from the oven when they’re beginning to brown around the edges. Break one open, just to be sure; they should be moist, but not gummy, at the center.

To make the topping: As soon as you remove the scones from the oven, make the topping. Combine the sugar and water in a very small (e.g., 1/4- to 1/3-cup size) microwave-safe bowl, stirring until the sugar is moistened. Heat in the microwave for 20 to 30 seconds, until the mixture is bubbly. Carefully remove from the microwave (sugar syrup is very hot), and stir in the vanilla. Stir until the mixture smoothes out. Drizzle or brush the topping over the hot scones. Yield: 8 to 18 scones, depending on your choice of pan.