3/4cup1 1/2 sticks unsalted butter, cubed and chilled
1cupplus 1 tablespoon buttermilk, chilled
1tablespoonvanilla extract
Glaze:
1 1/2cupspowdered sugar, sifted
Reserved strawberry juice from scone recipe
Instructions
Place the strawberries in a medium bowl. Add 1/4 cup of the sugar and 1/4 teaspoon of salt. Stir to combine. Let sit for 45 minutes. During the last 15 minutes, preheat oven to 425°F and line two baking sheets with parchment paper or silpat.
In a large bowl, whisk together the flour, remaining 1/4 cup of sugar, remaining 3/4 teaspoon of salt, cinnamon, baking powder, and baking soda.
Add the butter to the flour mixture. Cut in the butter pieces with a pastry blender until mixture resembles pebbles or small rocks.
By now, the strawberries should have been in the sugar and salt mixture for 45 minutes. Strain the strawberries through a fine mesh sieve, collecting the strawberry juice into a small bowl. You should get about 1/3 cup of juice. Reserve both the diced strawberries and the juice.
In a small bowl, whisk together the buttermilk, vanilla, and reserved diced strawberries. Add to the flour mixture and mix until just moistened. Transfer the dough onto a generously floured work surface. Roll into an 8x8-inch square (use my tip).
Cut the square into quarters and then cut each quarter diagonally to create 2 triangles per quarter. Transfer to the prepared baking sheets, leaving about 2-inches in between each scone.
Bake the scones, one sheet at a time (meanwhile store the second sheet in the refrigerator), for 20 to 22 minutes, rotating halfway, until golden on the edges. Allow to cool for 20 minutes on the baking sheet before transferring to a cooling rack to cool completely. Repeat with the second baking sheet.
Make the glaze by adding the sifted sugar into a large bowl. Slowly pour the reserved strawberry juice from above into the sugar, whisking constantly to create a smooth glaze. Drizzle over cooled scones. Let the glaze set for a few minutes before serving.