1½cups (300 ml)milk(can substitute non-dairy milk of choice)
3largeeggs, at room temperature
1cup (about 152 g)strawberries, chopped (from 4-5 medium strawberries)
1cup (125 g)powdered sugar
2-4teaspoonmilk, or more for pipable glaze
Whisk flour, sugar, and baking powder in large bowl. Cut the butter into the dry ingredients using your hands or with a fork or pastry cutter. It should resemble bread crumbs when fully incorporated. Whisk milk and eggs in another bowl/measuring cup.
Add half of wet mixture to dry mixture and stir to combine. Add more of the wet mixture to form a soft, wet dough (you may not need all of it).
Fold strawberries into dough and mix to combine.
Pat or roll dough into a 1 to 1½-inch thick round.
Cut dough in half and then in half again to make four pieces. Cut each fourth in half to make eight triangles.
Place scones on parchment-lined baking sheet and brush tops with any extra egg/milk mixture. Allow to sit for 10 minutes.
Preheat the oven to 425° F.
Bake scones for about 15-20 minutes, or until very lightly browned and puffed.
While scones are baking, make glaze by stirring powdered sugar, milk, and vanilla in a small bowl until smooth.
Drizzle glaze on warm scones.
Serve warm or at room temperature with jam, clotted cream, or both.
Scones can be frozen, although icing may melt when thawed. Freeze until solid on baking sheet and then place in ziptop style gallon bag.