Strawberry Lemonade Scones

I’ve been trying to get into the kitchen at least once a week lately.  I just have to.  Baking is what makes me feel like… me.  So, this morning I whipped up a batch of scones.  Not just any scones though…

Strawberry

Lemonade

Scones

Yah… I said it.  Two of the most perfect fruits paired together to make a sweet and tart delicious breakfast treat!

I actually wanted to make these over the weekend for my family, but when I went to the store to buy the berries…. they were all out!!  How rude of them to be out of berries when I needed them.

I was inspired to make these scones by Munchkin Munchies.  She made a strawberry lemonade scone and it looked so yummy!  But, I’m lazy and didn’t want to make lemon curd to top it with… so I came up with my own recipe to incorporate the lemon more into the dough to create a stronger lemon taste.

I’m thinking they turned out pretty darn amazing!

Enjoy!

5 from 1 reviews
Strawberry Lemonade Scones
 
Prep time
Cook time
Total time
 
Serves: 6-8 scones, depending on size
Ingredients
Scones
  • 1½ cups flour
  • 2¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ 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
  • ¼ 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
  • ¼ 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
  1. In a small bowl, mix together the sugar, juice and milk.
  2. Drizzle over cooled scones.
  3. Sprinkle more Turbinado sugar over glaze.


Comments

  1. 1

    says

    Betsy,
    These scones are bursting two of my favorite flavors for Spring, strawberry and Iemon. I have to make these soon.
    Hugs to you and Baby Matthew!

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