2 C War Eagle Mill all-purpose flour
1/3 C Wholesome granulated sugar
1 Tbsp. Rumford baking powder
½ tsp. kosher salt
8 Tbsp. Organic Valley cold unsalted butter, grated or diced small
¾ C Organic Valley heavy cream
1 Happy Egg Co large egg
2 tsp. Starwest rose water
1 tsp. Frontier Co-op vanilla
1/3 C to ½ C Natierra freeze dried strawberries
Strawberry Rose Icing
1 C Wholesome powdered sugar
1-2 Tbsp. ground Natierra freeze dried strawberries
2-3 Tbsp. Organic Valley heavy cream
1 tsp. Starwest rose water
3 Tbsp. Bulk rose petals
Preheat oven to 400. Line a baking sheet with parchment or a silicone lined mat. Set aside.
In a large bowl, mix flour, sugar, baking powder, and salt.
Add your grated butter and using your hands, mix to incorporate.
In a measuring cup or bowl, add your heavy cream, egg, rose water, and vanilla. Whisk to incorporate.
Make a well in the middle and add your infused heavy cream, mix to incorporate. It should be a shaggy dough.
Now, gently fold strawberries into dough.
Flour a surface and place your dough on top. Sprinkle with a bit more flour. Pat out to a circular shape about, 1 inch tall. Using a bench scraper, fold the top over the middle, and the bottom over that, like a letter.
Turn the dough to the right, repeat process for 3 more times. Turning after each folding.
Using your bench scraper dipped in flour, cut the dough into 8 pieces, like a pie or pizza. Place on baking sheet.
Bake for 10 minutes, rotate baking sheet.
Return to oven for 5-6 minutes or until the bottom edges are starting to turn golden brown.
Remove from oven and allow to cool completely before adding glaze.
To make the glaze
Sift your powdered sugar and ground freeze dried strawberries into a bowl.
Add your heavy cream and rose water. Whisk. Adjust with powdered sugar or heavy cream as needed for desired consistency.
Drizzle over scones. Top with crushed freeze dried strawberries and rose petals.