Although we have a week left of school (dear Lord, the end can’t come soon enough) the strawberries are rock-star gorgeous right now. So when I stumbled upon this recipe on one of my favorite websites, game was on!
With all that said, the scones turned out just okay. The flavors were spot on, sweet with a touch of sour from the lemons. However, they were heavier than a scone should be.
I imagine scones as light and flaky. Maybe the liquids from the strawberry juices and lemon glaze weighed them down. I don’t know. They were yummy and beautiful, just kind of soggy.
But give them a try, you might have better success. Happy summer!
Strawberry Scones with Lemon Glaze (recipe care of damndelicious.net)
Scones: 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 2 tablespoons sugar, 5 tablespoons unsalted butter (cold), 1 cup heavy cream (plus more for brushing on top of scones), 1 1/2 cups fresh strawberries (diced)
Lemon Glaze: 1 cup confectioners’ sugar (sifted), 1/4 cup freshly squeezed lemon juice (about 2 lemons), zest of 1/2 lemon, 1 tablespoon unsalted butter (melted)
DIRECTIONS: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. (The butter pieces should be coated with flour and resemble crumbs.) Make a well in the center and pour in the heavy cream; mix just to incorporate. (Do not overwork the dough.) Add strawberries and gently toss to combine, being careful not to mash the berries. (Mix with your hands until the dough just comes together. If the dough seems dry, add the cream 1 tablespoon at a time until it comes together.) Turn the dough out onto a lightly floured surface and form into a rectangle, about 1-inch thick. Cut into 8 equal sized wedges. (This can be done by cutting the rectangle in half, cutting the pieces into half again, giving you 4 squares, and then cutting the squares in half on a diagonal to give you 8 triangle shapes.) Space the scones evenly onto prepared baking sheet and brush the tops of the scones with heavy cream. (This will give the scones a richer, darker crust.) Place into oven and bake until golden brown, about 15-20 minutes. To make the glaze, combine the confectioners’ sugar, lemon juice, lemon zest and melted butter. Whisk until smooth. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. (The warmer the scones are when you glaze them, the thinner the glaze will be.) Serve warm.