1 cup whole wheat pastry flour
1 cup all purpose flour
1 T baking powder
1/2 tsp salt
1/2 cup sugar
6 T cold butter, sliced into small pieces
1/2 cup cream
1/4 cup milk
1 vanilla bean, scraped (or two teaspoons vanilla extract)
1 cup chopped fresh strawberries
1/2 cup powdered sugar
1 tsp milk
Preheat oven to 425.
Mix together the vanilla bean seeds, strawberries, milk and cream in a small bowl. Set aside.
In a large bowl, combine the flour, sugar, baking powder and salt. Cut in the butter and work mixture together with your fingertips until it reaches the consistency of sand.
Add the strawberries and cream to the dry ingredients and mix together until a shaggy, wet dough forms.
Pat dough into a large circle on a lined baking sheet and cut into eight pieces (like cutting a pie). Separate the pieces about an inch apart and bake for 16 minutes or until golden.
Let scones cool completely while you combine the powdered sugar and milk to make the icing.
Drizzle icing over scones and serve.