Strawberry Scones with Lemon Glaze
Ingredients
Scale
- 2 cups + 2 tbsp all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 2 tbsp strawberry preserves
- 5 tbsp cold, unsalted butter
- 1 1/2 cups chopped strawberries
- 1 cup heavy cream, + more for brushing
For the Lemon Glaze
- 1 tbsp unsalted butter
- zest from 1 lemon
- Juice of half a lemon
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 400ºF (200ºC) and line a large baking sheet with parchment paper.
- Combine flour, baking powder, salt, and sugar in a large bowl.
- Cut in the cold butter using a knife, fork, or your fingers. Work it into the dough until it’s the size of a pea.
- Gently fold in the chopped strawberries and strawberry preserves. Stir in the heavy cream just until dough comes together. Be careful not to overwork.
- On a lightly floured surface, gently pat down dough into a circle, 1 1/4 inches thick.
- Cut the dough into 8 triangles.
- Place the scones on prepared baking sheet and brush the tops with heavy cream. Bake until the tops are golden, around 20 minutes.
- Let cool on baking sheet 5 minutes before removing to wire rack.
- In a microwave safe bowl, melt the 1 tablespoon butter.
- Stir in the lemon zest and juice. Whisk in the powdered sugar until dissolved.
- Whisk until smooth and drizzle over cooled scones.