2 cups all-purpose flour
1 tablespoon baking powder
Scant 1/2 teaspoon salt
3 tablespoons sugar
1/2 stick (4 T.) cold unsalted butter, cubed
2 tablespoons cold vegetable shortening (can omit and increase butter to 6 T.)
2/3 cup small-diced fresh strawberries (about 6 large)
3/4 cup Half and Half
1 cup confectioners sugar
Pinch of salt
1/8 teaspoon vanilla extract
1 – 2 tablespoons Half and Half
Clean and hull out the centers of the strawberries then dice in small pieces; pour out onto paper towels to drain. Blot top side dry as well.
Prepare a floured work surface.
Line a baking sheet with parchment paper.
Preheat oven to 425° F.
In a large mixing bowl, stir together the flour, baking powder, salt, and sugar. Add the cold cubed butter and shortening and cut it into flour mixture with a pastry cutter until it resembles crumbs.
Add the strawberries and gently toss together to coat with the flour mixture. Add the Half and Half and gently fold together just until the dough comes together.
Pour dough out onto the floured work surface. Sprinkle a little flour on top of the dough and gently pat out into a circle about 3/4″ thick. DO NOT KNEAD! Using a pizza cutter or sharp knife, cut out 8 pie-shaped wedges as you would cut a pizza. (Clean the cutter or knife off with some flour, as needed) Transfer dough wedges to the lined baking sheet.
Bake for 16-18 minutes. Place a piece of waxed paper, parchment paper, or foil underneath a wire cooling rack then transfer scones from the pan to the rack.
Meanwhile, stir all the Glaze ingredients together until smooth and of semi-thick drizzling consistency, adding a little Half and Half at time until reached.
Drizzle or spoon the Glaze over the scones as desired. (I piped it from a plastic baggie with corner snipped off.) Allow a few minutes for Glaze to set before serving.