Makes about 10 scones (depending on the size of the scone).
2 cups flour
6 tablespoons cold butter, cut into chunks
½ teaspoon salt
1 tablespoon baking powder
1/3 cup sugar
2 oz. cream cheese, softened
4 tablespoons half & half
1-1/2 teaspoons vanilla extract
¾ cup diced fresh strawberries (about ¼ inch pieces)
1 cup powdered sugar
½ teaspoon vanilla extract
1-3 tablespoons milk or half & half
Preheat oven to 375ºF. Add first four ingredients to food processor. Process until butter is blended into pea-sized pieces. Transfer mixture to a mixing bowl. Stir sugar, cream cheese, egg, half & half, and vanilla into mixture until blended. Gently stir in strawberries.
Generously flour work surface. Gather dough into a ball, working strawberries into dough by hand, if needed. Turn dough onto work surface. Gently work small amount of flour into dough, if needed. Dough will be soft and slightly sticky. Roll dough to about ½ inch thick. Cut scones with heart-shaped cookie cutter, about 3 inches in diameter. Spray cookie sheet with non-stick cooking spray. Transfer scones to cookie sheet. Bake for 16-20 minutes or until golden brown. Stir glaze ingredients together.
When slightly cool, glaze scones with vanilla glaze.