Ingredients
The following ingredients have 4 Servings
- 4 cups All-Purpose Flour
- 4 teaspoons Baking Powder
- 2/3 cup Sugar
- 3/4 teaspoon Salt
- Zest of 3 Meyer Lemons
- 1 cup cold Butter
- 2 large Eggs
- 1/3 cup Meyer Lemon Juice
- 1/3 cup Whole Milk
- 1 teaspoon Vanilla Extract
- 1 cup fresh Strawberries, chopped
- 1/4 cup Melted Unsalted Butter
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 tablespoons Fresh Lemon Juice
Instruction
- Preheat oven to 375 degrees F.
- Line two baking sheets with parchment paper and set aside.
- Zest the lemons and combine with the sugar in a small bowl. Using your fingers, rub the sugar and zest together to combine. This will help release the oils and aroma of the Meyer lemons.
- Combine the flour, baking powder, sugar (combined with zest), and salt.
- Cut the butter into the flour mixture until it resembles coarse sand. In a small bowl, whisk the eggs, lemon juice, buttermilk, and vanilla together.
- Stir the egg mixture into the flour mixture until the dough is moist, but do not over mix. Gently fold in the strawberries.
- Turn the dough out onto a floured surface and knead a couple of times until the texture is more uniform and the dry bits have been incorporated.
- Divide the dough into 2 equal balls.
- After that, pat each ball into an 8-inch circle. Place each ball onto the prepared baking sheet.
- Score each circle with a knife or bench scraper into 6 wedges. Place cut scones on the prepared baking sheets. Alternatively, you use a biscuit cutter if you prefer round scones.
- Bake in a 375 degree oven for 15-20 (for cut scones) or 30-40 minutes (for the 8-inch circle), or until done and lightly golden.
- Allow the scones to cool completely.
- Meanwhile, stir powdered sugar, melted butter, milk, and lemon juice together.
- Place a cooling rack on top of a baking sheet or a sheet of parchment paper. Then, place the scones on top of the cooling rack.
- Drizzle the glaze over cooled scones. Let the glaze harden.
