📋 Instructions

1. 1Heat the Oven — Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. A fully preheated oven gives the scones an immediate burst of lift.
2. 2Whisk the Dry Mix — In a large bowl, whisk together 2 1/2 cups (313g) flour, 1/4 cup (50g) granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until no lumps remain.
3. 3Grate In the Butter — Using the large holes of a box grater, grate the frozen butter directly into the flour. Toss with your fingertips until the mixture looks like coarse crumbs with a few pea-sized butter bits, about 30 seconds.
4. 4Coat the Berries — In a small bowl, gently toss the chopped strawberries with the remaining 2 tablespoons of flour. This dry coating keeps the berries from bleeding into the dough.
5. 5Make the Wet Mix — Whisk the cold milk, egg, and vanilla in a measuring cup. Pour it into the flour mixture and stir with a spatula until a shaggy dough forms, then fold in the floured strawberries.
6. 6Shape the Disc — Turn the dough onto a lightly floured surface and pat it into a 1-inch-thick round, about 8 inches across. Work quickly and gently so the butter stays cold.
7. 7Cut the Wedges — Cut the round into 8 wedges with a sharp knife, pressing straight down and lifting without twisting. Transfer the wedges to the baking sheet, leaving 2 inches between them.
8. 8Brush and Sugar — Brush the tops with the reserved 1 tablespoon of milk and sprinkle with the turbinado sugar. Chill the tray in the freezer for 10 minutes while the oven finishes heating.
9. 9Bake Until Golden — Bake at 400°F (200°C) for 20 to 24 minutes, until the tops are deep golden brown and the strawberry juices bubble at the edges. A toothpick inserted in the center should come out with just a few moist crumbs.
10. 10Cool and Serve — Let the scones cool on the sheet for 5 minutes, then move them to a rack. Serve warm with salted butter, clotted cream, or a spoonful of strawberry jam.