Description
This Fresh Strawberry Scones Recipe with Lemon Glaze is laden with sugary-sweet berries, brushed with rich, heavy cream, and topped with a light citrus glaze and a dusting of crunchy sugar.
Ingredients
- 1 cup fresh strawberries
- 2 cups all-purpose flour, plus more as needed
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup sugar + 1 tablespoon
- 1 teaspoon grated lemon zest
- 8 tablespoons unsalted butter, frozen
- 1 cup heavy cream + 1 tablespoon
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Place the fresh diced strawberries in the freezer while you assemble the dough.
2. Whisk together the flour, baking powder, salt, 1/4 cup sugar, and lemon zest in a large bowl. Use a box grater to grate frozen butter into the bowl. Combine the butter and flour mixture with a fork just until the butter is incorporated.
3. Pour in 1 cup heavy cream and mix until a shaggy dough has formed (not all of the flour will be incorporated).
4. Turn the dough and loose flour out onto a work surface and knead until most of the flour is incorporated and the dough just holds together (don’t over do it!). Roll or pat the dough into an 8-by-10-inch rectangle.
5. Remove the strawberries from the freezer and sprinkle in a single layer over the lower two-thirds of the rectangle, pressing into the dough.
6. Starting with the top third, fold the dough lengthwise into thirds, pressing on the layers as you go (use a spatula or pastry scraper if the dough sticks to the work surface).
7. Flour the rolling pin again and gently roll the dough into an even 1-inch-thick block. If the ends become tapered, square them with your hands. Slice the dough crosswise (do not saw back and forth) into 4 equal pieces. Cut each piece diagonally to form 2 triangles.
8. Transfer the scones to a floured plate and place in the freezer for 5 minutes.
9. Remove the scones from the freezer and place on the baking sheet 2 inches apart. Brush tops with the 1 tablespoon cream and sprinkle with 1 tablespoon sugar.
10. Bake until golden brown on the top and bottom, about 20 minutes. Let cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely before glazing.
11. Add the powdered sugar to a small bowl with the lemon juice. Whisk until smooth and drizzle over the top of the cooled scones.
Notes
Adapted from recipe by Amy Wisniewski.
Use cold ingredients! VERY cold butter is essential for the scones to rise. Be sure to use frozen butter and a box grater to shave it directly into your bowl of dry ingredients.
Don’t over-mix the dough. This is a rule that applies to most quick breads. So, don’t worry about getting a smooth dough — lumps or a ‘shaggy dough’ is a good thing!
If you are using fresh fruit, be sure to rinse, drain, and dry them well before freezing. You don’t want soggy fruit messing with your scone dough. A good trick is to prep the fruit and put it in the freezer while mixing the dough, then fold it in at the last minute.
Use a pastry scraper or a large flat knife to avoid sawing the dough with a serrated knife. Press straight down to cut the dough into wedges.
To make a chocolate glaze for the scones: Place 1/3 cup chocolate chips and 1 tablespoon of milk in a microwave-safe bowl and heat for 30 seconds at 50% power. Stir, then heat for 30 more seconds at 50% power. Stir until smooth and drizzle over top of the cooled scones.
Nutrition
- Serving Size: 1 scone
- Calories: 406
- Sugar: 23g
- Sodium: 157mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 64mg