Strawberry Lemonade Scones

Ingredients

Scones
• 1 1/2 cups flour
• 2 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
  
  
• 8 Tbsp cold unsalted butter
  
  
• 2 Tbsp sugar
• zest from one large lemon or 2 Tbsp
• 1 Tbsp fresh squeezed lemon juice
• 1 large egg yolk
• 1/4 cup plus 2 tablespoons cold buttermilk
  
  
• 1 heaping cup fresh strawberries, cut into chunks
  
  
• Turbinado sugar or Sugar in the Raw
  
  
• Flour - for kneading and work surface
Lemon Glaze
• 1/4 cup + 1 Tbsp powdered sugar
• 1 Tbsp fresh squeezed lemon juice
• 1 tsp milk

Instructions

Scones
1. Place rack in the upper third of the oven and preheat to 425 F degrees. Line a baking sheet with parchment paper, lightly spray with cooking spray and set aside.
2. In a small bowl, press lemon zest into sugar using the back of a spatula. Add the lemon juice, egg yolk and butter milk and whisk until just combined. Set aside.
3. In a large mixing bowl, sift together flour, baking powder, baking soda and salt. Cut in butter using a fork and your fingers until no large chunks of butter remain.
4. Add the sugar mixture to the flour, stirring to make a soft dough.
5. Fold in the strawberries. NOTE: Dough will get sticky with the addition of the berries.
6. Turn out onto a generously floured board and knead about 15 times or until the outside of the dough is no longer sticky.
7. Pat/press dough until it's 1 inch thick. Cut into 6-8 squares and sprinkle with Turbinado sugar.
8. Place on prepared baking sheet and bake for 15-18 minutes or until edges and top turn golden brown.
9. Remove to wire rack to cool.
Glaze
10. In a small bowl, mix together the sugar, juice and milk.
11. Drizzle over cooled scones.
12. Sprinkle more Turbinado sugar over glaze.