Strawberry Cream Cheese Scones

In my neck of the woods, strawberries are going out of season, but many of you are right in the thick of things. Here's a recipe I created to use some of those fresh berries:

Strawberry Cream Cheese Scones:

2 c. all-purpose flour

2/3 c. granulated sugar

1 Tbls. baking powder

1/4 tsp. salt

2 Tbls. lemon zest

1/2 c. (1 stick) unsalted butter

4 oz. cream cheese, slightly softened

1 large egg

1 1/2 teaspoons pure vanilla extract

2 Tbls. honey

1/2 c. buttermilk or half and half

1 1/2 c. diced strawberries

1/3 c. all-purpose flour

Honey-Lemon Glaze:

1 c. powdered sugar

2 Tbls. honey

2 + Tbls. fresh lemon juice (enough to make glaze a favorable consistency)

Combine flour, sugar, baking powder, salt and zest in a large bowl. Cut in butter and cream cheese with a pastry bender until crumbs are no larger than a pea.

In a separate bowl, combine egg, milk, vanilla, and honey. Make a well in the flour mixture, and pour the egg mixture in. Stir until just combined.

Toss diced strawberries with last 1/3 c. flour. Gently, stir berries into dough. Turn out on a lightly floured surface, and knead gently, taking care to keep the strawberries intact. Form into an 8 inch round. (DO NOT ROLL!)

Cut round into 8 even sections, as for a pie. Transfer scones to a parchment covered baking sheet, and bake at 400 F for 18-22 minutes, until lightly browned. Remove scones to a cooling rack.

Combine glaze ingredients, adding lemon juice slowly. Drizzle over cooled scones.