Strawberry Lemon Scones
Strawberry season’s upon us! So naturally I went trolling through Pinterest to find the perfect strawberry treat. I landed on these Strawberry Lemon Scones. While I’ll admit, there were an overwhelming number of recipes I may be digging into, I wanted to start off with something that would allow the flavors of the fruit to lead.
I’ve stalked the farms long enough, practically willing these strawberries to to pop up! I was literally there the first day they were available, mostly because my kids had a full day of school, and I had a half day of work. with half a day to myself, the first and only thing I could think to do was hop onto the farms website and see what they had picking. Never will this perfect timing happen again it’s like the heavens aligned for me!
So I dropped the kids off at school with not even a whisper of my plans for later that day. I headed off to work, anxiously awaiting my mini sabbatical. I’ve been noticing that the deeper into life I’m getting the sweeter these escapes are. For me, the farm is a place to get alone and be with the Lord, enjoy His creation, and get back to my center. We all need something like that, if you don’t have one….find one!
First, let me tell you that I came across a few of these scones and muffins and they called for poppy seeds. Can you explain poppy seeds to me? I mean…why? I don’t get it. So I made two batches, the first with, then another without. I prefer without, but whatever floats your boat.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons sugar
1/2 lemon zest (zest a full lemon. Use half now, half in the glaze)
8 tablespoons unsalted butter (frozen, shredded-using a blender or flood processor)
1/2 cup heavy cream
1 cup fresh cut strawberries
1 cup confectioners’ sugar
1/2 teaspoon vanilla
1/2 lemon zest
**use heavy cream to thin out the glaze if needed
I’ve laid out the steps below…because who doesn’t learn better from visuals?!
Once you pre-measure your ingredients (which I’ve never been a big fan of, but have finally given in to the dark side of organization) it’s a matter of which order to add them to your bowl.
Pre-heat your oven to 350 degrees, line your baking sheet with parchment paper or spray your baking sheet.
- mix dry ingredients (flour, sugar, salt, baking powder)
- add lemon zest
- add shredded (frozen) butter – to reduce over use with your warm hands (which will melt the butter faster) use a mixer for the initial incorporation.
Mix your wet ingredients in a separate bowl
- add to dry ingredients (by hand is easiest)
- add strawberries (by hand again)
Last – Bake
These turned out to be a “no-roll necessary” dough. So once all ingredients are mixed together, I divided into 8 round balls (smoosh them into biscuit shapes), then add them to the baking sheet.
Bake for about 15 minutes , or until the tops begin to get golden brown and a toothpick comes out clean.
Let cool, then drizzle the glaze over the tops!
The family all said these reminded them of my buttermilk biscuits. They were soft and moist. Tender, without being crumbly and hard to hold. They would have been perfect with some vanilla ice cream to top it off!
- This scone recipe was more wet than typical because of the strawberries, so I decided to forego the triangle shape and used a cookie sheet with indents. Just use what you can, and don’t worry about the shape
- Again, because it was so wet, I didn’t have to roll these out like a typical scone recipe would require
- Other recipes I’ve seen added 1 tsp. of poppy seeds (to the dry ingredients) I chose not to
If you’re looking for more of a dry scone-like recipe, you may want to try one of these super pinned rockstars!
Let me know if you give these a go, and if you made any changes. Oh, if you can shed any light on the Poppy Seed situation, I’d be glad to hear ya out!