Ingredients:

• 245g Plain Flour – 14076
• 50g Granulated Sugar – 33319
• 1 Tablespoon Baking Powder – 4463
• 1 Teaspoon Salt – 31192
• 120g Cold Unsalted Butter – 8991
• 150g Fresh Strawberries, chopped – 18008
• 1 Teaspoon Fresh Rosemary, Finely Chopped – 307577
• 160g Heavy Cream – 897
• 1 Large Egg – 922
• 1 1/2 Teaspoon Vanilla Bean Paste – 8878
• 1 Medium Egg – 978
• 180g Caster Sugar – 33042
• 1 Teaspoon Vanilla extract – 3048
• 2-3 Tablespoons of Milk – 900

Method:

• Place strawberries on a a baking paper lined tray, and place another baking paper sheet on top, then place another tray on top of all of this to remove excess liquid from your strawberries. Leave until next needed.
• Preheat the oven to 2oo degrees, using baking paper to line a tray ready for later.
• In a stand mixer, mix flour, sugar, baking powder and salt. Slowly add the butter but mix very gently until the butter is blitzed into small sections roughly the size of peas.
• Pour all of the dry ingredients into a medium bowl and add the chopped strawberries and rosemary, toss it all around to coat in the flour. Create a well in the middle using your fingers.
• Whisk together the large egg, heavy cream, and vanilla paste and then pour into the well. Mix everything with a spatula until fully blended.
• Using a large spoon, scoop out the dough and place on your prepared baking paper sheet. Place them in the freezer for roughly 15 minutes to firm the butter back up.
• Whisk together your medium egg with a teaspoon of milk, brush the tops of the scones with the egg wash and then sprinkle with some extra sugar. Bake for 20-25 minutes .
• Whilst they are baking, we can create the vanilla glaze. Place sifted sugar in a small bowl and add two tablespoons of milk and some vanilla extract. Mix until all of the sugar is mixed in and you have created a drizzling consistency. Allow the scones to cool for around 15 minutes, then glaze and enjoy!