- Average
- Average budget
Ingredients
- 2 c. all-purpose flour, spooned and leveled, plus more for work surface
- 1 tbsp. baking powder
- 1/2 tsp. kosher salt
- 1/3 c. granulated sugar
- 6 tbsp. cold unsalted butter, cut into pieces
- 3/4 c. plus 1 tablespoon heavy cream, divided
- 8 oz. small strawberries, quartered or cut into eighths, if large
- 1 c. confectioners’ sugar
- 2 tbsp. plus 1 teaspoon Amaretto liqueur
Preparation
Step 1
Step 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2
Whisk together flour, baking powder, salt, and granulated sugar in a bowl. Cut in butter with a pastry blender or two forks until coarse, irregular crumbs form. Add 3/4 cup cream and stir just until dough holds together when squeezed (add an additional tablespoon cream if it seems too dry). Toss with strawberries.
Step 3
Turn dough out onto a lightly floured work surface and knead until dough comes together. Shape into two 1-inch-thick disks. Cut into 8 wedges each and place on prepared baking sheet. Brush tops with remaining tablespoon cream.
Step 4
Bake until edges are golden brown, 16 to 20 minutes. Transfer to a wire rack and cool completely.
Step 5
Whisk together confectioners’ sugar and Amaretto in a bowl, adding more Amaretto if needed until it is able to be drizzled. Just before serving, drizzle over scones.