• Preheat oven to 350℉ and begin by preparing 1¼ cup of fresh strawberries into bite sized pieces, set aside.
• In a large mixing bowl, mix together your dry ingredients of 2½ cups flour, 1 tbsp baking powder 1 tsp salt, and 2 tbsp granulated sugar.
• With a cheese grater, grate your cold butter and mix into dry ingredients with your hands until it reaches a crumbly texture.
• In a separate bowl, whisk together 1 egg, 1 cup buttermilk and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined. You want the dough to be just sticky enough to stick to your hands. Add more buttermilk 1 tbsp at a time if you feel are too dry.
• Add the fresh strawberries and white chocolate chips to the scone dough and gently fold in. Spread into a circle onto a baking sheet and cut into 8 serving sizes, the same way you would a pizza.
• Top with pretzel crunch topping (see directions below), gently pressing topping into the dough with the back of a spoon and bake at 350 degrees F for 25-35 minutes, until lightly golden on edges and the middle has set. Drizzle with glaze once cool.

Pretzel Crunch Topping:

• In a sealed Ziplock bag or large bowl, crush pretzels with rolling pin (if using bag method) or the back of a measuring cup until about ½ is broke into fine pieces and ½ is still in larger chunks.
• Add the butter, flour and brown sugar and mix until incorporated. Top scone dough and gently press crunch into the dough with the back of a spoon so it is set before baking.

Vanilla Bean Glaze:

• In a small bowl, combine ½ cup of powdered sugar, ½ tsp vanilla bean paste and begin with 1 tbsp of milk. Whisk until smooth, add more milk 1 tsp at a time if too thick. Top scones with glaze once out of oven and have cooled for at least 5 minutes