Strawberry Glazed Scones

I want to apologize for being out of commission the past few days.  We had great intentions of a fun-filled Easter weekend but the flu bug had other ideas.

I will not gore you with the details, but lets just say me and the two kids got it.  It wasn't pretty.  It was awful.  I am still living on toast, 7-Up and the occasional ham sandwich.

The good thing?  I lost 7 pounds in 24 hours!  The best diet ever.

Okay, let's move on {if you already haven't shut down your browser}.

These scones are incredible.  I made them well before the flu bug came to town and the family and my co-workers gobbled them up.

See that strawberry drippy-ness?  That is the BEST part of these scones.  In fact I'm pretty sure I wouldn't eat them without the glaze.

And now my head is spinning, because I could do so many variations of this scone.  To do that?  All you need are different kinds of jam.  For this one I obviously used my homemade strawberry jam.  But, you could use peach, raspberry, blueberry, apricot, really just whatever kind is your favorite.

Strawberry Glazed Scones

{Print this Recipe!}

2 cups all-purpose flour
1/3 cup sugar
1 T. baking powder
1/2 t. salt
1 t. cinnamon
6 T. butter, very cold, cut into small cubes or shredded frozen with grater
1/4 c. heavy cream

1/4 c. strawberry jam
1 egg
2 c. powdered sugar
1 t. vanilla
warm water

Preheat oven to 400 degrees and line large baking sheet with parchment paper. In a large bowl, whisk together the first five ingredients. Cut in butter with a pastry blender or fork until pieces are about pea size.

In a small bowl, whisk an egg into the cream, stir in the jam. Add to the flour mixture and stir with a large fork, until just barely combined. Finish by kneading gently with your hands until all dry ingredients are absorbed and the dough can be gathered into a moist ball. Do not over knead.

Set the ball in the center of the baking sheet and pat gently into a round circle, around 1 1/2 in. thick and 7 in. in diameter. With a sharp knife, cut into 8 wedges and gently separate. Bake for 18-22 minutes until scones are a deep golden brown and a toothpick inserted comes out clean. Let cool on wire rack.

For Glaze:  In a small bowl combine powdered sugar, vanilla, a spoonful of jam and 1 T. at a time warm water.  Keep stirring and adding a bit more jam until you have a smooth glaze.  Pour over warm scones and let cool.  Store in an airtight container.  Scones will stay fresh for 3-4 days.

Please tell me you want to make these?

And take them to a friend who needs some lifting up?

Or a co-worker who loves your baking?

Tell me who you would make these for...