Strawberry Scones

No need to run to the bakery when you can make your own treats right at home in under an hour. National Strawberry Month is observed in May. It's the perfect time to make a batch of scones for your next coffee, tea break, brunch, or Mother's Day gathering.
Cooking Tip: The secret to making good scones is the less you knead the mix, the less the gluten will tighten up – which means your scones will stay loose and crumbly, rather than tight and springy. Make sure you sieve the flour and baking powder into your bowl. This means the two will be well mixed together, giving you a better chance of an even rise.

Strawberry Scones

The recipe is adapted from skinnytaste.com

Ingredients:

• 1 cup fresh strawberries, cut into small pieces
• 2 cups flour 
• 1/4 cup sugar plus 1 tsp for topping
• 1/4 teaspoon  salt
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon or 1 teaspoon Saigon cinnamon 
• 1/4 cup (half stick) frozen butter
• 3/4 cup 1% light buttermilk, cold plus 1 tablespoon
• 1 tablespoon vanilla
• Sprinkles-white sparkling sugar
  

Directions:

• Place 1 stick of butter in the freezer.
• Preheat the oven to 400 degrees and line a cookie sheet with a silicone sheet or parchment paper.
• Measure out ¼ cup of sugar and remove 1 tablespoon.  Mix strawberries with 1 tablespoon of sugar and set aside.
• In a large bowl, mix all the dry ingredients including the remaining sugar.
• Using the large holes of a cheese grater, grate the frozen butter into the flour.
• Mix well with flour.
• In a medium bowl, mix the buttermilk, and vanilla.
• Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened. Do not overwork the dough.
• Fold in the strawberries.
• Line a cookie sheet with a silicone sheet or parchment paper.
• Drop 8 equal large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact). Sprinkle with one teaspoon of sugar or white sparkling sugar over each scone. 
• Bake on the center rack for 18 minutes.