These Strawberry Scones with Lemon Glaze take only a few steps to make. They are fluffy, delicious and will be the star of your breakfast table.
Course Dessert
Cuisine American
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 8scones
Calories 280kcal
Ingredients
Strawberry Scones
2 1/2cupsall-purpose flourabout 10 oz
1/3cupsugar2.35 oz
1tablespoonbaking powder
1teaspoonsalt
6tablespoonscold butterchopped into 1/2 inch bits
1/3cupbuttermilk
2eggsslightly beaten
10ouncesstrawberrieschopped (1-2 cups of chopped strawberries)
2tablespoonslemon zest
Lemon Glaze
1cupconfectioner’s sugarsifted
5tablespoonslemon juice
Zest of one lemon
Instructions
Strawberry Scones
Combine flour, sugar, baking powder and salt in a bowl.
Cut butter into pieces and store it in the freezer for 10 minutes or so.
Add cold pieces of butter to flour mixture. Use a fork to combine butter and dry ingredients.
You can use a pastry blender if you've got one, but a fork will also work just fine. Keep blending butter into dry ingredients until butter pieces are pea-sized.
Add buttermilk to mixture. Fold with a spatula until almost entirely incorporated.
Add eggs. Fold until combined.
Chop strawberries and place them in a couple of paper towels, so they drain all the excess liquid.
Add strawberries and 2 tablespoons of zest to your scones. Fold with a spatula slowly, just enough to combine ingredients. You actually want your dough to seem like it’s not fully incorporated.
Transfer dough to floured counter and lightly press down on it with your fingers, while trying to turn the dough into a circle, about 1 inch high.
Slice dough into 8 wedges, like a pizza.
Place each wedge about 1 inch apart in a parchment or silicon mat lined baking sheet.
Place baking sheet in the freezer while you wait for the oven to pre-heat. Pre-heat oven to 375. Bake for around 15-20 minutes, rotating the pan halfway.
Let them cool and glaze scones. Store them at room temperature, in a airtight container, for a day. You can also slide them in the freezer as soon as they are done cooling down from baking. make sure to wrap them tightly. Some say you may also freeze the already cut and shaped scone dough, before baking. I've never tried it. I will next time I make scones. If you have tried this already, please let me know!
Lemon Glaze
Mix sugar, lemon juice and zest together in a bowl. Add more sugar if the glaze is too runny, or add a bit more juice in case it’s too stiff.