Yes, another scone recipe. I just love scones! Always simple to make and very versatile. This combo came to me as I was thinking of something to bake for a new group I was attending. I love baking and sharing and I only had 2 hours before our group was meeting. Hmmm, what to make?
Didn’t take me too long to figure it out. Earlier in the day I had made a trip to Costco which resulted in a large quantity of beautiful strawberries sitting in my refrigerator. At first I thought I would just make strawberry scones but then realized how refreshing it would be to add lemon zest and a lemon glaze. What a great decision that was because they not only turned out delicious but I got many compliments!
Strawberry Lemon Scones
2 cups all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Zest from 1 lemon
7 tablespoons cold cut butter
4oz container of Trader Joe’s strawberry yogurt
2 tablespoons milk
1/2 cup strawberries cut into small pieces and patted dry
Note: you can substitute 1/2 cup of sour cream or vanilla yogurt for the 4oz container of strawberry yogurt and milk. I just happened to have strawberry yogurt on hand and it was just shy of a 1/2 cup so I added some milk to fill the cup. Hope this makes sense!
1 cup confectioners’ sugar
1-2 tablespoons freshly squeezed lemon juice
Preheat oven to 400 degrees. Mix flour, sugar, baking powder, baking soda, salt, and zest from 1 lemon in food processor. Add butter and process until butter is combined and resembles coarse meal. In small bowl combine, egg, strawberry yogurt, and 2 tablespoons of milk. Remember you can also substitute 1/2 cup of sour cream or any vanilla yogurt for the strawberry yogurt and milk. Add to food processor and pulse until dough forms a ball. Remove to a lightly floured surface and gently fold in fresh strawberries. Do not over work the dough. Just make sure the strawberries are somewhat incorporated. It may get a bit sticky so adding a light coat of flour to your hands may help. Divide dough into two balls. Pat each ball into a 3/4 inch thick circle. Cut each circle into 8 triangles, making a total of 16 mini scones. Place on a cookie sheet lined with parchment paper about 1 inch apart. Bake until golden, about 12-15 minutes. While scones are cooling make the glaze. Combine 1 cup of confectioners’ sugar with fresh lemon juice. You can use a spoon to drizzle glaze on the tops of each scone or dip each scone to coat top.