Preheat oven to 400ºF.

Scones:

Process the strawberries, 1 teaspoon white granulated sugar and lemon juice of sugar in a food processor until they are chopped small but still have some good size pieces. (This can be done by hand chopping and then adding the sugar. You can also adjust the sugar a bit if the strawberries are not sweet.) Set aside.

Mix the cream, egg and vanilla together until well blended

Mix the flours, remaining 1/3 cup of sugar, baking powder, and salt into a bowl. Add the cold butter and cut into the flour until crumbly.

Quickly mix in the cream mixture and strawberries into the flour mixture until just moistened. Place dough onto a floured board and knead a couple of times. The ingredients will incorporate more and the dough will be sticky. Lightly flour the top and bottom of the dough and shape into a round about 3/4 inch thick. Cut into 8 wedges, or shape the dough into a 9 by 7 inch rectangle about 3/4 inch thick, cut each into 6 squares and then into triangles by cutting each square from corner to corner.

Place the scones on an ungreased baking pan. Brush with melted butter or cream and sprinkle with turbinado or raw sugar. This part is optional but a nice touch! Bake for 22 minutes and if you are making the larger scones, bake for about 24 minutes. Bake until the edges are golden brown.

Icing:

Mix the confectioner’s sugar with milk and vanilla until you get a “drizzle” consistency. It will be thin enough to drizzle but thick enough to stay! I know you sort of have to be there but you will see what I mean. (Alternatively, you can make strawberry drizzle: juice 4 to 5 strawberries by crushing, and strain the juice into the confectioner’s sugar. This makes a pink, strawberry-flavored icing that is very nice!)

Enjoy with sweet butter or strawberry preserves! I like mine plain, but that is just me.