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Preheat the oven to 350°F. Line a large baking sheet with parchment paper. In a food processor, pulse strawberries until juicy and chopped. (You should have about 1 cup.) Transfer to a medium bowl, stir together gently with cream and chill until ready to use.
In a large bowl, whisk together flour, granulated sugar, baking powder and salt. Using a pastry blender or 2 table knives in a scissor motion, cut butter into flour until the size of small peas. Add strawberry-cream mixture and stir together with a fork, just until combined.
Turn dough out onto a floured surface and gently pat into an 8-inch square. Cut into 6 rectangles, then halve each diagonally to make 12 triangles. Transfer wedges to the prepared baking sheet. Bake until golden brown, 20 to 25 minutes. Set aside to let cool completely.
In a medium bowl, whisk together powdered sugar, lemon juice, lavender and thyme to make a glaze. Spoon evenly over scones, let set for about 30 minutes and serve.