• Preheat oven to 400°.
• In one mixing bowl, combine the dry ingredients of sugar, baking powder, flour and salt. In another bowl, combine the wet ingredients of vanilla, milk (or half-and-half), and an egg.
• On a cutting board, cut the butter into small pieces. Aim to keep your butter as cold as possible, even freezing for about 10 minutes after you cut it into small cubes. Then, cut the stems off your strawberries and cut them into pieces, roughly quartering each strawberry.
• Add the butter to the dry ingredients and use a pastry cutter or fork to cut the butter into even smaller pieces, coating them well with the flour mixture. Then add the strawberries and gently mix to coat.
• Add the wet ingredients to the dry ingredients and combine thoroughly to create a dough-like mixture and shape it loosely into a ball. (It's OK if the dough is falling apart a bit or if it is sticky!)
• Smear some flour on a countertop or flat surface like a large cutting board. Place your dough ball on the floured surface and then using a rolling pin to flatten it.
• Use a pizza cutter or knife to cut the dough into eight pieces. Traditionally, scones are cut into triangular shapes, but you can cut them into any shape you'd like and any size you'd like.
• Optional: For added texture on the outside, you can brush the scones with an egg wash and/or sprinkle some granulated sugar on top.
• Place the strawberry scones onto a baking pan sprayed with cooking oil or with parchment paper.
• Bake for about 12 minutes at 400 degrees. The scones are ready when they have turned a golden brown on the outside and on their bottoms.
• Allow the scones to cool about 10 minutes before serving.

Glaze for Strawberry Scones

• Mix together: powdered sugar, vanilla, and milk or half-and-half. You can adjust the thickness of the glaze by adding more milk to make it more thin or more sugar.