As a school teacher, I always have very busy mornings throughout most of the year.
When things finally settle down in the summertime, I like to take full advantage of everything I can. I finally get to relax and enjoy breakfast with my family instead of rushing out the door with a cup of coffee and a granola bar. I like to make them a fresh breakfast whenever I can, and when the season is right, I can do just that. One of my favorite things to make are pastries, mainly because my kids love them.
These strawberry scones with orange drizzle became a quick family favorite after I made them the first time. The whole batch got gobbled right up. My husband even ate one and then took one for the road.
He called me on his lunch break to tell me how much he enjoyed them and asked if I could make them again that weekend when his cousin was going to be in town for a golf tournament. Sure, no problem!

I did make these again that weekend but in a much bigger batch. I knew that the men on my husband’s golf team were not going to be able to eat just one, and I didn’t want to run out before everyone was satisfied. I made sure to sneak a few out for the kids that were still sleeping. They went fantastically with a nice cup of coffee. I enjoyed mine out on the patio after the golf team had left and before the kids got up. That reminded me of how much I truly enjoy my time off. I love my job, but you cant’ beat that!
You can serve these as a breakfast food or any time of the day as a fabulous dessert!

Ingredients

• 2 c + 1 tbsp Gold Medal all-purpose flour
• 1 Tbsp sugar
• 1 Tbsp baking powder
• 3/4 tsp salt
• 1 1/2 stick Land O’ Lakes butter, cold and diced
• 2 Eggland’s Best eggs, slightly beaten
• 1 tsp vanilla extract
• 1/2 c heavy cream, cold
• 1/2 c strawberries, diced small
• 1/2 tsp cinnamon
• 1 egg + 2 tbsp water or milk for egg wash
• 2 Tbsp raw or turbinado sugar for sprinkling on top
• GLAZE/DRIZZLE- OPTIONAL
• 1/2 c powdered sugar
• 1-2 Tbsp orange juice, fresh

Instructions
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 tbsp 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. Quickly add to flour mixture. Combine just until blended – do not over mix.
In a small bowl, toss strawberries in 1 tbsp flour. Add to dough and mix up quickly – but do not over mix. Dough may be sticky.
Turn out onto 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 the prepared baking sheet.
In a separate bowl: Combine 1 egg and 2 tbsp 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 top.
Bake for 20-25 minutes until outside edges are crisp and the 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!

Strawberry Scones With Orange Glaze – Does It Get Any Better?