Strawberry Scones with Lemon Glaze — Damn Delicious

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Strawberry Scones with Lemon Glaze

I’ve always wanted to make scones but for some reason, I was so intimidated by them. I thought they’d be the hardest things to make but that wasn’t the case at all. You simply make the batter (and you don’t even need a mixer for this one), form the dough into a rectangle, cut it into 8 pieces, and pop it in the oven. Yes, it’s that easy. And not only does the house smell amazing but you have homemade scones in less than an hour!

I adapted the recipe a bit and used strawberries instead of blueberries since I wasn’t in much of a blueberry mood. I also reduced the lemon glaze in half since I don’t have much of a sweet tooth but I was very surprised as to how generous you could be with the glaze. The scones itself weren’t very sweet so the lemon glaze gave them a bit of personality with the sweet and tanginess bursts of flavor.

Strawberry Scones with Lemon Glaze (adapted from For the Love of Cooking):

Yields 8 scones

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold
  • 1 cup heavy cream, plus more for brushing on top of scones
  • 1 1/2 cups fresh strawberries, diced

For the lemon glaze:

  • 1 cup confectioners’ sugar, sifted
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • Zest of 1/2 lemon
  • 1 tablespoon unsalted butter, melted

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.

Cut in butter using 2 forks or a pastry blender. ( The butter pieces should be coated with flour and resemble crumbs.)

Make a well in the center and pour in the heavy cream; m ix just to incorporate. (Do not overwork the dough.)

Add strawberries and gently toss to combine, being careful not to mash the berries. (Mix with your hands until the dough just comes together. If the dough seems dry, add the cream 1 tablespoon at a time until it comes together.)

Turn the dough out onto a lightly floured surface and form into a rectangle, about 1-inch thick.

Cut into 8 equal sized wedges. (This can be done by c utting the rectangle in half, cutting the pieces into half again, giving you 4 squares, and then cutting the squares in half on a diagonal to give you 8 triangle shapes.)

Space the scones evenly onto prepared baking sheet and brush the tops of the scones with heavy cream. (This will give the scones a richer, darker crust.)

Place into oven and bake until golden brown, about 15-20 minutes.

To make the glaze, combine the confectioners’ sugar, lemon juice, lemon zest and melted butter. Whisk until smooth.

When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. (The warmer the scones are when you glaze them, the thinner the glaze will be.) Serve warm.

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