Strawberry Vanilla-Almond Scones

For the Scones:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons, cold, unsalted butter (cut into cubes)
1 cup + 2 tablespoons heavy cream, divided
1/2 teaspoon of pure vanilla extract
1/4 cup slivered almonds
3/4 cup fresh strawberries, halved and then sliced

For the Glaze:
3/4 cup powdered sugar
1/4 teaspoon pure vanilla extract
2-4 tablespoons of milk
1/4 cup of sliced almonds
  1. Preheat oven to 400°. Line a baking sheet with parchment paper or use a silicone baking mat.
  2. In a food processor, add flour, sugar, baking powder and salt. Pulse a few times to combined. Add cubed butter and process until butter is incorporates and mixture is crumbly.
  3. Pour mixture into a mixing bowl. Add the strawberries and slivered almonds and mix gently until berries and almonds are incorporated.
  4. Add the 1/2 teaspoon of vanilla to the cream, and then drizzle evenly over the flour/butter/strawberry/almond mixture.
  5. Using a rubber scraper, mix gently until the mixture starts to come together and form a dough. Don't worry if all of the dry ingredients aren't totally incorporated yet.
  6. Dump the mixture out onto a lightly floured surface, such as your countertop or a large cutting board.
  7. Flour your hands slightly, and using your hands, gather the dough together into a ball, kneading a few times to incorporate those last bits of flour that weren't incorporated before.  Flatten the ball into a disk about 10" in diameter and about 3/4" thick.
  8. Cut the dough in half, then into quarters, and then into eighths, forming eight equal size scones. Transfer the scones to the prepared baking sheet, placing them 1" apart.
  9. Using a pastry brush, brush the scones with the remaining 2 tablespoons of cream. Place baking sheet into oven and bake for 15-17 minutes, or until just starting to brown slightly.
  10. Remove from oven and cool scones on the baking sheet.
  11. While the scones are cooling, prepare the glaze. In a small bowl, mix the powdered sugar, vanilla and milk (adding the milk 1 tablespoon at a time, until you reach your desired consistency). Place the sliced almonds on top of scones, and then drizzle with the glaze. The glaze acts as the "glue" to seal the almonds in place.