Glazed strawberry lemon scones.

Strawberry season is soon to be upon us, and I plan on eating as many of them, in as many different ways, as I can. (On the docket for sure: homemade strawberry jam).

I made a batch of strawberry scones this week with some berries from the grocery; they weren’t fabulous, but the resulting scones sure were. For a bit of extra bright flavor, I whipped up an easy lemon glaze to fancify the scones. They’re great for breakfast.

glazed strawberry-lemon scones

2 cups all-purpose flour
1 cup whole-wheat or white whole-wheat flour
1 Tbsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/4 cup sugar
4 Tbsp. cold unsalted butter, cut into 1/2-inch pieces
1 cup fresh strawberries, diced
zest of 1 lemon (divided
1 cup buttermilk

for the glaze:
juice of 1 lemon
1/4 tsp. lemon zest
1/2 to 2/3 cup (or more) powdered sugar

Preheat oven to 500°F. Line a baking sheet with parchment paper. Make the glaze by whisking together the lemon juice, zest and powdered sugar, starting with 1/2 cup sugar and adding more as needed to produce a thick, creamy glaze.

In a large bowl, mix together the flours, baking powder, baking soda, salt and sugar with a fork. Add the cubed butter and use your fingertips to squish the butter into the flour mixture, until the mixture has very coarse crumbles and the butter is distributed throughout the mixture. Add the diced strawberries and the lemon zest, and use the fork to combine gently. Pour in the buttermilk and use the fork to stir it gently into the flour, then dump the mixture out onto a lightly floured cutting board or countertop, and knead it gently just until the dough comes together in a solid mass (don't over-work the dough).

Divide the dough in half with a knife or bench scraper, and press each half into a circle about 1/2 inch thick. Cut each circle into 6 wedges. Transfer the scones to the baking sheet. Reduce the oven temperature to 450 degrees, and put the pan in the oven. Bake for 12 to 15 minutes, or until the scones are a nice golden brown. Remove the scones from the oven and, while they're still warm, spoon some of the glaze over each.

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  1. Pingback: The Clara Project: easy puffy omelet. | writes4food | recipes and wisdom from a Midwestern kitchen

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