Savor the taste of summer any time of the year with these bright and fragrant Strawberry Lemon Scones.
Light and tender scones are given the summer treatment in this recipe, full of the fresh flavors of strawberries and lemon and topped with a tangy lemon glaze.
I’ve given a lot of thought over whether I would talk about my blogging break or whether I would just ignore it. It’s kind of the elephant in the room at this point, because I haven’t blogged in nearly a year. Here’s the sweetened condensed version of what’s happened in that time:
- I decided to pause the blog for the holiday season to enjoy that time with my family. Then…
- We moved to a new house. (All the packing, ugh.)
- I got influenza B and was pretty sick.
- We had to get the old house ready to sell.
- My daughter graduated from high school. (So much stress.)
- I took her on a graduation trip, just the 2 of us. We went to San Juan and some Caribbean islands.
- Got back just in time for the busiest season at the library where I work.
- I went on vacation with my family.
- We got my daughter all enrolled and ready for college.
- I discovered that my website looked really terrible on different web browsers, so I redesigned the site and tried to improve the search functions and indexes.
And then just as I was getting my life back together and gaining ground on the redesign process..
- I dislocated my ankle. (This is by far the worst item on the list. Recovery is going to be a slow and arduous process.)
So you can see, it’s kind of been a doozy of a year. But enough about that, back to these scones!
There’s nothing that says summer to me quite like fresh strawberries. In my household we are obsessed with strawberry lemonade and go through gallons. So as I was trying to decide what to do with the few strawberries I had left after making some fruit salad for a work party, I knew that strawberry lemon would be a winner. Since scones are my favorite thing to bake, that’s the direction I took. Strawberries are a nice addition to scones because they are a more firm fleshed berry and stay intact better than raspberries or blackberries which are easily mashed and broken as you work the scone dough. The one drawback is that strawberries are also more juicy than other berries. There are times when I’ve had to add a couple tablespoons of flour to compensate for extra juicy strawberries.
I recently realized that I don’t make scones like a lot of other people. When it’s time to pat the dough out into a round, I do that directly on the baking sheet and then very slightly separate the cut wedges, giving them around a centimeter of space in between. I give my scones a little bit of space, but not too much. I would rather them grow up, not spread out. Just like my kids! But really, I would rather have a tall fluffy scone then a thinner crispy scone. If you’ve never tried it this way, give it a shot when you bake these strawberry lemon scones and tell me what you think of this method.
Strawberry Lemon Scones
Light and tender scones are given the summer treatment in this recipe, full of the bright flavors of strawberries and lemon and topped with a tangy lemon glaze.
For the Scones
- 2 cups chopped strawberries
- 1 Tablespoon lemon zest approx one lemon zested
- 2 1/4 cups all purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 Tablespoons cold butter
- 1 egg
- 1/2 cup milk
For the glaze
- 1 cup powdered sugar
- 2 Tablespoons fresh lemon juice
Preheat the oven to 400 degrees and prepare a baking sheet with either a silicone baking pad or a sheet of parchment paper.
In a medium sized mixing bowl, combine the flour, sugar, baking powder and salt. Cut the butter into small pieces and add to the flour. Using a pastry blender or your fingers, cut the butter into the flour until the mixture is crumbly and no large lumps remain.
Stir the strawberries and lemon zest into the flour. In a small bowl, beat together the egg and milk. Pour the mix mixture over the flour and stir until completely combined. The dough should come together into a loose, somewhat sticky mass.
Transfer the dough to the prepared baking sheet and with floured hands, pat into a 9 inch round. Cut the round into 8 wedges, separating them slightly.
Bake for 23-27 minutes or until golden brown. Remove to a wire rack to cool.
While the scones are cooling, in a small bowl, whisk together the powdered sugar and lemon juice until the glaze is nice and smooth and no lumps remain.
Drizzle the lemon glaze over the cooled scones and enjoy!
These scones are best eaten the day they are made. Store in an airtight container.