Fresh Strawberry Scones with Lemon Glaze
User Reviews
5
Fresh Strawberry Scones with Lemon Glaze
Description
This recipe brings together all-purpose flour, sugar, baking powder, baking soda, salt, and fresh lemon zest as the dry base. Small, cold cubes of unsalted butter are incorporated by hand until the mixture resembles coarse crumbs. A wet mix of beaten egg, heavy cream, and fresh lemon juice is then folded in with chopped strawberries – some berries may break during mixing but are gently pressed back into the dough.
The dough is formed into an 8-inch circle, cut into eight wedges, and placed on a parchment-lined baking sheet. An egg wash and a sprinkling of sparkling sugar give a shiny, textured top. Baking at 425°F for about 18–20 minutes produces scones with crisp, lightly golden edges and a soft, tender interior. Once slightly cooled, a lemon glaze made of fresh lemon juice and sifted confectioners sugar is drizzled over the scones, enhancing their citrus note.
This treat pairs well with tea or coffee and highlights the combination of fresh fruit and citrus in a classic baked good.
Ingredients
- 3 all-purpose flour 1/4 cup (390 grams
- 3/4 teaspoon salt
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup sugar
- 1 Tablespoon lemon zest
- 1 unsalted butter stick (113 grams), very cold and cut into tiny pieces
- 1 egg large, beaten
- 3/4 cup heavy cream 170 grams
- 1 Tablespoon lemon juice freshly squeezed
- 1 cup strawberries fresh, roughly chopped
For the egg wash:
- 1 egg large, beaten
- 1 teaspoon milk
- 2 tablespoons Sparkling Sugar for sprinkling
For glaze:
- 2 tablespoons lemon juice fresh
- 1 cup confectioners sugar sifted
Instructions
- Heat oven to 425°(F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl, mix flour, salt, baking powder, baking soda, sugar, and zest.
- Cut the butter into small cubes then work it into the mixture (using your fingers) until lit resembles a coarse meal.
- In a small bowl, whisk together the egg, cream, and lemon juice, then add to flour and butter. Use the fork to stir everything together until just moistened.
- Add strawberries and gently stir into dough. Don’t worry if some of the berries break up a bit or don't stick in the dough; just shove them back in.
- Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle.
- Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
- Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
- Bake for about 18 to 20 minutes, or until light golden brown.
- Cool for about 10 minutes, then make your glaze.
For the glaze:
- In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.
User Reviews
Overall Rating
5
You'll Also Love
