Ingredients
The following ingredients have 8 Servings
- 250 gms – 2 cups + 2 tbsp all purpose flour (you may need a bit more if your strawberries release a lot of moisture)
- 50 gms – ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 tbsp lemon zest
- 115 gms – ½ cup unsalted butter (cubed and cold)
- 1 egg
- 60 ml – ¼ cup heavy whipping cream (plus more for brushing)
- 60 ml – ¼ cup sour cream
- 1 tbsp lemon juice
- ½ tsp vanilla extract
- 150 gms – 3/4 cup strawberries (finely chopped)
- 125-190 gms – 1-1 ½ cup powdered sugar
- 2-3 tbsp lemon juice
- 1 tsp lemon zest (optional)
Instruction
- In a bowl, mix together the flour, granulated sugar, baking powder, lemon zest and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture looks like coarse crumbs.
- Whisk together the heavy cream, sour cream, egg, lemon juice and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
- Stir in the strawberries and mix until just combined.
- Turn the dough out onto a floured surface, and pat into a 2.5 cm – 1" thick circle. Cut it into 8 triangles. Put them on a baking sheet lined with baking paper.
- Brush the tops of each scone with a little bit of heavy cream.
- Bake them in a preheated oven at 200°C – 400°F for 15-16 minutes, or until the scones are golden brown.
- While the scones are cooling, mix together the powdered sugar (starting with 125 gms – 1 cup), lemon juice (beginning with 2 tbsp) and lemon zest. If the glaze seems too thin, add in more powdered sugar. If it seems too thick, add in more lemon juice.
- Pour the glaze over the scones and enjoy!
