Strawberry Scones With Lemon Glaze Recipes

STRAWBERRY SCONES WITH LEMON GLAZE

Steps:

• To start, combine the diced strawberries, mint, sugar and vanilla in a bowl and toss to combine. Let them sit for 10 minutes to combine flavors, then strain any liquid.
• Combine the flour, lemon zest, sugar, baking powder, salt, and baking soda in a large bowl. Add the cold grated butter and either cut with a pastry cutter or a fork until the mixture looks coarse. (You should still see pieces of butter/flour "balls" about the size of chickpeas)
• Make a well in the middle and add the buttermilk and the strawberry mint mixture. Mix until just combined. Don't over mix.
• Turn out onto a floured work surface and gently knead the dough until everything is incorporated. Pat the dough into a flat round disk about 1 inch thick. Wrap the disk in plastic wrap and freeze for 15 minutes.
• Preheat the oven to 400ºF.
• Use a large sharp knife to cut the disk into 8 wedges. Gently transfer the wedges, placing 1" apart on a baking sheet lined with a silpat or parchment paper. Brush the tops of the scones with half and half, then press a slice of strawberry on top. Sprinkle coarse sugar on top.
• Bake for 12-15 minutes or until lightly browned. In the meantime, prepare your glaze.
• Once done cooking, remove from the oven and let cool on a wire rack. Drizzle with lemon glaze while still slightly warm.
• Whisk 1/2 cup confectioner's sugar and 2 tablespoons lemon juice until your mixture becomes pasty. Add more sugar or juice to achieve desired consistency.
• Serve with a side of your favorite jam, Alpenrose unsalted butter, coffee, tea, or a cold glass of Alpenrose milk.

STRAWBERRY AND PROSECCO SCONES WITH SPARKLING LEMON ICING

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• Pulse together the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and pulse until pea-sized butter balls form, about 20 seconds. Turn out into a bowl.
• Whisk together the buttermilk and prosecco in another bowl and gently mix together with the dry ingredients. Gently fold in the strawberries and white chocolate chips. (The dough should be dry, but if it looks very dry and isn't coming together into a loose dough, add in a splash or two more of prosecco.)
• Gently roll out the dough on a lightly floured surface into a circle about 1 1/2 inches thick, then cut into 8 wedges. (See Cook's Note.) Transfer to the parchment-lined baking sheet and bake until golden brown, 16 to 18 minutes. Let cool completely, then drizzle with Sparkling Lemon Icing and sprinkle with fresh lemon zest.
• Whisk together the confectioners' sugar, zest, salt and 1 tablespoon prosecco. If too thin, add more sugar; if too thick, add more prosecco.

STRAWBERRY SCONES WITH LEMON GLAZE

Steps:

• Heat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/4 cups cream just until moistened. Fold in strawberries. Turn onto a floured surface; knead 10 times., Pat into a 9-in. x 7-in. rectangle. Cut in half horizontally. Cut each half into four rectangles; separate and place on a greased baking sheet. Brush with remaining cream. , Bake for 25-30 minutes or until golden brown. Cool on a wire rack for 5 minutes. For glaze, in a small bowl, combine the confectioners' sugar, lemon juice, butter and milk; drizzle over warm scones. Serve warm.

STRAWBERRY SCONES WITH LEMON GLAZE

Steps:

• Preheat oven to 400°F.
• Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour,granulated sugar, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives (or your fingers) until mixture resembles coarse meal. Add strawberries; toss to combine. Combine buttermilk and vanilla; drizzle over flour mixture. Toss with a fork until dough comes together; knead lightly in bowl to bring dough together.
• Turn dough out onto a lightly floured surface; pat dough out into a 7-inch circle. Cut dough into 8 equal wedges. Arrange dough wedges on a parchment-lined baking sheet. Bake at 400°F for 15 minutes or until lightly browned. Cool slightly.
• Combine powdered sugar and lemon juice, stirring until thick and smooth; drizzle over scones.