Strawberry Lemon Scones
Servings:*
8 servingsIngredients
- For the scones:
- 2 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoons salt
- 1 tablespoon lemon zest
- ½ cup unsalted butter, very cold, grated (see note)
- 1 large egg
- ¾ cup heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- ½ cup chopped strawberries
- For the lemon glaze:
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon heavy cream
Directions
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Heat oven to 400 F. Line a baking sheet with parchment paper.
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In a large bowl, combine the flour, sugar, baking powder, salt and lemon zest, and stir to combine.
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Add in the grated butter and mix into the flour mixture with your fingers until it resembles coarse crumbs.
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Add in the egg, heavy cream, lemon juice and vanilla extract, and stir together with a spatula. Before it is completely combined, fold in the strawberries and mix until it forms one dough mass. The strawberries are delicate so they will get a little smashed.
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Transfer the dough to a floured surface and form into a 1”-thick circle. Cut into 8 triangle scones and transfer to the prepared baking sheet.
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Bake for 20 to 25 minutes, until the scones are lightly golden brown and baked through.
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To make the glaze: stir together the powdered sugar, lemon juice and heavy cream.
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Drizzle over the warm scones. Serve and enjoy!
Chef’s tip
Note: I love using a box grater to grate very cold butter when making scones. I stick the butter in the freezer for about 30 minutes and then grate it. It makes the butter much easier to work with and incorporates into the flour easily. Alternatively, you can dice your cold butter into very small cubes.