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!
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
- 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.
- 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.
- 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.
- Add the sugar mixture to the flour, stirring to make a soft dough.
- Fold in the strawberries. NOTE: Dough will get sticky with the addition of the berries.
- Turn out onto a generously floured board and knead about 15 times or until the outside of the dough is no longer sticky.
- Pat/press dough until it's 1 inch thick. Cut into 6-8 squares and sprinkle with Turbinado sugar.
- Place on prepared baking sheet and bake for 15-18 minutes or until edges and top turn golden brown.
- Remove to wire rack to cool.
Glaze
- In a small bowl, mix together the sugar, juice and milk.
- Drizzle over cooled scones.
- Sprinkle more Turbinado sugar over glaze.
Nutrition Information
Amount Per Serving Calories 0Total Fat 0g
Adriana
Sunday 3rd of February 2013
I love scones and these look like they're next on my list of to-make! Thanks for the new flavour inspiration!!
Betsy Eves
Sunday 3rd of February 2013
They were so yummy! Let me know how you liked them after you try them!! :) ENJOY!
Helena / Rico sin Azúcar
Thursday 19th of April 2012
Yum, I love scones with a cup of tea. Lemon and strawberries make a delicious combination. Thanks for sharing and joining in! Happy #berrylove ;-)
JavaCupcake
Thursday 19th of April 2012
Thanks for stopping by the blog Helena!! :)
Becky
Tuesday 17th of April 2012
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!