Strawberry Lemonade Scones

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.