So, this might be my last strawberry post for a while! Not forever, but just for now. We have found out that Paul is allergic to strawberries. Not deathly allergic, but just allergic enough that his throat gets a bit scratchy and he can definitely tell he’s had strawberries.
I bought a bag of frozen strawberries a while back and had used part of it, but I had about a third of a bag still left in the freezer. Considering we’re moving soon, I want to try and use up as much stuff in our pantry as I can before the move. These scones seemed perfect, because I also made them on Sunday morning, when it was a little cool outside, and Paul had to work at seven in the morning.
There is also the chance that I made them because I’m going back to Brooks later this evening and I wanted snacks… Who knows… I took to Pinterest either way, and found this recipe for scones, and I had everything for them! Woo hoo! I made them, and I am happy.
Either way, I used slightly more strawberries than the recipe called for, and they hadn’t quite thawed out all the way, so the scones took a little longer to bake than the called-for time in the recipe. Still though, you can’t go wrong with strawberry and lemon.
Yield: 8 scones
For the scones:
2¾ c. flour
¾ tsp. salt
2 tsp. baking powder
½ tsp. baking soda
1/3 c. sugar
1 tsp. lemon zest
½ c. butter
1 egg, beaten
½ c. milk
¾-1 c. strawberries, fresh or frozen (and thawed)
For the topping:
1 tbsp. milk
sugar, for sprinkling
For the lemon glaze:
2 tbsp. lemon juice
¾ c. icing sugar
Preheat oven to 400°F. Line a baking tray with parchment paper. Set aside.
In a large bowl, whisk together the flour, salt, baking powder, baking soda, sugar, and lemon zest. Cut in the butter with a pastry blender or two knives until evenly incorporated.
Whisk the egg and the milk together, then add to the flour mixture. Combine gently. Fold in the strawberries to the dough.
Roll out the dough, and gently form into a circle or square. Cut into 8 triangles, and either keep together (for softer edges), or pull apart (for crisper edges). Place on baking tray.
Whisk together the egg and milk for the egg wash, and brush over scones. Sprinkle sugar over tops of scones. Bake in preheated oven for 16 minutes, or until golden brown.
Cool for about 10 minutes, then make the glaze. In a small bowl, whisk together the lemon juice and icing sugar. Drizzle over warm scones, and serve.