Strawberry Basil Scones with Lemon Balsamic Glaze

For the scones:
Sift the dry ingredients (flour through sugar) into the bowl of a stand mixer fitted with a paddle attachment. Add butter and mix on medium-low speed until the mixture resembles a coarse meal.

In a separate bowl whisk together the eggs and 8 ounces of cream then add it into the butter/flour mixture. Mix just until the liquid is incorporated and the dough pulls together. Add strawberries and basil and mix briefly.

Line a sheet pan with parchment paper, put the dough onto the parchment and pat the dough into a rectangular shape that’s about 1 inch thick. Cover with plastic and chill until firm, at least one hour.

Preheat oven to 400°F. Cut the dough into the desired shape (this recipe makes about 20 scones) and place on a fresh piece of parchment paper on a sheet pan. Brush the tops of the scones with extra heavy cream.

Bake at 400°F for 15 minutes or until golden brown and scones bounce back quickly when pressed. Remove scones from oven and cool on the pan for 5 minutes, then move them to a cooling rack until completely cooled. (Make sure to enjoy one fresh out of the oven!)

For the glaze:
In a small bowl, whisk together powdered sugar and lemon juice. Add enough balsamic vinegar until the glaze is of a consistency to drizzle but not run. Drizzle onto the scones and allow to set completely before serving.