Ingredients

The following ingredients have 8 Servings
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 2 lemons, zested
  • Pinch of salt
  • 1 stick unsalted butter, cold and cubed
  • 1/2 cup heavy whipping cream
  • 1 large egg
  • 1 cup chopped strawberries
  • 1 cup powdered sugar
  • 1 tablespoon freshly squeezed lemon juice, plus extra if needed

Instruction

  • Preheat oven to 350°F.
  • In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. Using a pastry blender, cut in the butter until mixture resembles a coarse sand (alternatively, if using a stand mixer, mix in butter with paddle attachment until butter is pea-sized or smaller).
  • In a small bowl, whisk together the heavy whipping cream and egg until well blended. Pour cream into scone mixture and mix until it comes together as a dough. Stir in the strawberries (over-mixing the berries will squish the berries and dye the batter—try to avoid this).
  • On a lightly floured surface, place dough and form into a circle, flattening the top until dough is roughly an inch thick. Cut dough into 8 pie-shaped pieces and transfer to a baking sheet. Bake for 20-25 minutes, or until scones are lightly browned. Allow to cool to room temperature before glazing.
  • In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If glaze is too thick, add lemon juice 1 teaspoon at a time until glaze is thick, but still runs.
  • Lightly drizzle glaze over scones and allow scones to sit for a few minutes for glaze to set before serving.