Strawberry Scones with Icing
These bakery-styles strawberry are made with fresh strawberries, a hint of lemon and finished with a sweet strawberry glaze for a delicious breakfast, brunch or tea party treat.
Servings: 8
Calories: 229kcal
Equipment
- Small and medium bowls
- Knife or bench cutter
- wooden spoon
- Small whisk
- wire cooling rack
Ingredients
Strawberry Scones
- 2 cups all purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ½ cup very cold butter
- 1 egg
- ½ cup vanilla yogurt (a high fat yogurt is best)
- best)
- 1 teaspoon lemon zest
- 1 cup chopped fresh strawberries
Strawberry Glaze
- 1 cup powdered sugar
- 1-2 teaspoons lemon juice
- 2 tablespoons strawberry puree (see
Instructions
- In a medium size mixing bowl, whisk together the flour, sugar, baking powder and salt.
- Cut the cold butter into small pieces and add to the flour mixture. Cut in the butter using a pastry cutter. It should resemble small pebbles.
- In a small bowl whisk the yogurt, egg, vanilla extract and lemon zest.
- Add the yogurt mixture into the flour mixture. Lightly toss with a wooden or silicone spoon.
- Once the mixture begins to stick together, transfer to a lightly floured surface and gently press dough to form a flat disk about 8” wide.
- Place the chopped strawberries in the middle of the dough and bring all the corners up and into the center to cover strawberries. Pinch dough together to encase the strawberries in the dough
- Gently shape into a ball and then slightly flatten the ball into a disk about 8” wide. Transfer to a parchment lined baking sheet.
- Place in the freezer for about 15 minutes and preheat the oven to 400 degrees f.
- Using a sharp knife or bench cutter, cut into 8 equal parts and slightly separate from each other.
- Bake the scones for 10 minutes at 400 degrees, then without opening the oven, lower the temperature to 350 degrees and continue baking for additional 20-23 minutes. The scones should be lightly golden when fully baked but not quite set.
- Remove from the oven and allow to cool for about 10 minutes before transferring them to a wire cooling rack.
- Wash and dry 3 medium size strawberries and puree in a food processor or mash by hand. Strain out seeds with a strainer until you are left with a strawberry liquid.
- In a small bowl, add the powdered sugar and the strawberry puree. Whisk together to fully incorporate powdered sugar. Slowly add the lemon juice to form a consistency to drizzle.(You may not need very much)
- Once the scones are cooled, drizzle the glaze on top of the scones .
Notes
- Keep your butter cold until you are ready to cut it into the flour.
- Overbaking scones can dry them out and cause them to brown too much and too quickly. Avoid this by lowering the oven temperature to 325 after the initial 10 minutes at 400 and NOT opening the oven door to escape steam.
- Freezing the scone dough before baking helps to hold their shape and lock in moisture. (don’t skip this step)
Nutrition
Calories: 229kcal | Carbohydrates: 52g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 260mg | Potassium: 43mg | Fiber: 1g | Sugar: 27g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg