Prep: Place a rack in the middle of the oven and set the temperature to 425F. Meanwhile, prepare and set aside a 12"x18" baking sheet, and begin measuring out the strawberry scone ingredients.

Wet ingredients: Whisk together all wet ingredients (1/2 cup milk, 1/2 cup sour cream, 1 tsp vanilla extract) until the mixture is smooth. Refrigerate.

Dry ingredients: In a large bowl whisk all dry ingredients together ( 2 cups flour, 1/2 cup sugar, 1/2 tsp salt, 2 tsp baking powder, 1/4 tsp baking soda).

Combine: Using a box grater, grate 8 tbsp frozen butter directly into the flour mixture. Then toss the mix together to coat the butter in flour. Pull the wet ingredients out of the fridge then stir it into the dry mix until it barely holds together. Do not over mix.

Shape: Dump the dough out onto a floured working surface. Continue to press the dough together until it holds its shape. Next, fold it several times to create a mound. Do not overwork it or the scones will be tough. With a rolling pin, flatten the dough into a rectangle (16" x 12"). Make sure to flour the surface and the rolling pin when necessary.

Evenly spread the dried strawberries across the dough's surface. Use the palms of your hands to carefully press the fruit in. Fold or roll tightly into a log. Cut the log into 12 triangle pieces (for smaller scones) or 8 triangles (for the regular, large size). Next, transfer to a 12"x18" baking sheet, spacing them evenly.

Top: Melt 2 oz of butter. Then use a pastry brush to brush it on the top of each scone. Top it with a generous sprinkle of corase sugar.

PRO tip: before baking the strawberry scones, refrigerate or freeze them for 15-30 minutes. This will help them keep their shape better when baking.

Bake: Bake the scones until the tops are golden, which takes about 15-20 minutes. Remove from the oven and allow to cool completely before serving.