Glazed Strawberry Cream Scones

Ingredients

For 8 servings

• •250 g (9 ounces) fresh strawberries, tops removed and quartered (smaller berries can be cut in half) (about 1 1/2 cups)
• •1 1/2 (6 g) teaspoons granulated sugar
• •1 heaping teaspoon ground sumac
• •1 c. à café vanilla extract or paste
• •255 g all-purpose flour (9 ounces; 2 cups)
• •25 g (2 tablespoons) granulated sugar
• •12 g (1 tablespoon) baking powder
• •1 c. à café Diamond Crystal kosher salt; for table salt, use half as much by volume
• •1 /2 teaspoon lemon zest from about 1 lemon
• •85 g (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
• •1 tasse (240 ml) plus 2 tablespoons (30 ml) heavy cream, divided
• •3 c. à café (15 ml) fresh lemon juice from 1 lemon, plus more if needed
• •1 /4 teaspoon sumac
• •85 g powdered sugar (3 ounces; 3/4 cup)

Method

1. 1.For the Roasted Strawberries: Heat the oven to 400°F (200°C). In an 8-by-8-inch baking dish, combine the strawberries, sugar, sumac, and vanilla extract. Toss until the berries are well coated, then bake for about 15 minutes, or until the berries are tender and slightly syrupy but still plump. Let cool to room temperature, about 30 minutes. When the berries have cooled, use a fork to lightly smash each one until flattened but still holding its shape.
2. 2.For the Scone Dough: Adjust oven rack to middle position and preheat oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper and set aside. In a large mixing bowl, stir to combine flour, sugar, baking powder, salt, and lemon zest. Add butter pieces and toss until coated with the dry ingredients. Using your hands, break butter into small pieces until the mixture resembles a coarse meal and the largest pieces of butter are no larger than pea-size. Add 1 cup of cream and toss the mixture gently with your hands until a firm, slightly tacky dough forms.
3. 3.Turn the dough out onto a generously floured work surface and use a rolling pin to roll it into a rough 10-inch square. Using a bench scraper, cut the dough into four equal squares, then stack them on top of each other. Gently press down on the stacked dough with your rolling pin to flatten slightly, then roll it out into a 7-by-14-inch rectangle. Cut the dough into two 7-inch squares, then arrange the roasted strawberries in an even layer on one square (leave any juices behind in the pan). Place the second dough square on top.
4. 4.Cut the dough stack into four equal quadrants, then cut each quadrant in half diagonally to form eight triangle-shaped scones. Transfer scones to a parchment-lined baking sheet, spaced evenly apart. Using a pastry brush, brush the top of each triangle with the remaining 2 tablespoons cream. Bake until light golden brown on top and firm to the touch, 15 to 18 minutes. Let scones cool slightly on pan, about 10 minutes.
5. 5.For the Glaze: In a small mixing bowl, combine powdered sugar, 3 teaspoons of lemon juice, and sumac and whisk until smooth. The glaze should be a thick but spreadable consistency; if it seems overly thick, add an additional teaspoon of lemon juice.
6. 6.While scones are still warm, spread each one with a dollop of glaze. Let stand until glaze sets, about 10 minutes. Serve barely warm or at room temperature.