Muffins

Strawberry Lemon Cream Scones

School is out for the summer and my kids are already eating everything in the house! I’ll be doing a lot of cooking and baking to have snacks and meals in the house that are not processed. I figured a batch of scones would be perfect for breakfast or for an afternoon snack.

I had some strawberries that were starting to go bad and wanted to use them up before it was too late. In addition to making these scones, I also frozen the remaining berries for my daughter to use in her acai bowls and smoothies.

The scones are so good. They’re flaky, packed full of bits of sweet strawberries and lemony glaze. If you have never made scones, this is a great recipe to try!

2 cups plus 2 Tbsp flour

1/4 cup sugar

1 Tbsp baking powder

1/2 tsp salt

1 Tbsp lemon zest

1/2 cup unsalted butter, cold and cut into small cubes (keep refrigerated)

1 egg

1/4 cup heavy cream

1/4 cup sour cream

1 Tbsp lemon juice

1/2 tsp vanilla extract

3/4 cup finely chopped strawberries

Glaze:

1 1/2 cup powdered sugar

2-3 Tbsp fresh lemon juice

1 tsp lemon zest

Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper and set aside. In a large bowl, combine the flour, sugar, baking powder, salt and lemon zest. In a separate bowl, whisk together the heavy cream, sour cream, egg, lemon juice and vanilla extract.

In the dry ingredients, cut the cold butter cubes in with a pastry knife or two knives in a scissor method until small crumbs form. Gently fold in the bowl of wet ingredients until just combined. Next, fold in the diced strawberries until just combined. Transfer the dough to a floured surface and press together until about 3/4 inch thick. Using a biscuit cutter, cut the dough into 12 scones. Transfer to the prepared baking sheet and brush the tops with heavy cream. Bake for 15-18 minutes or until the tops are golden brown.

Allow the scones to completely cool. While the scones are cooling, make the glaze. In a bowl, combine 1 cup of powdered sugar and 2 tablespoons of lemon juice and the lemon zest. If you would like a thicker glaze, add in the remaining 1/2 cup of powdered sugar. If too thick, add in the remaining tablespoon of lemon juice until you have the consistency of glaze you prefer. Pour the glaze over the scones and enjoy!

Source: A Latte Food

2 thoughts on “Strawberry Lemon Cream Scones”

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