Here is a recipe handed down from my Grandmother, baked every spring:
Strawberry scones with strawberry glaze;
2 cups unbleached flour, plus more for rolling strawberries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream (heavy whipping)
1 pint freshly picked, plump, strawberries.
Preheat oven to 400 degrees F.
In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do not overwork the dough.
Roll strawberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the strawberries into batter, being careful not to crush them.
Drop large tablespoons of batter on an ungreased cookie sheet.Bake for 15 to 20 minutes until brown. Cool before applying strawberry glaze.
Strawberry glaze ingredients:
2 tablespoons unsalted butter
2 cups powdered sugar, sifted
2 cups of strawberries, diced finely.
1 1/2 cups corn syrup
Strawberry Glaze instructions:
Combine butter, sugar, strawberries, and syrup over a double boiler.
Cook until butter and sugar are melted and mixture has thickened.
Remove from heat and beat until smooth and slightly cool.
Drizzle or brush on top of scones and let glaze get hazy and hardened.
Tips: For a better glaze, combine the 1 cup of corn syrup with a 1/2 cup of water. This decreases the amount of syrup, but allows it to be more glaze-y as opposed to a sort of syrup. They are both equally delicious, but recommended for different types of taste.