Strawberry Scones with Lemon Glaze |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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You wonât believe how tender these rich, buttery scones are. The lemony glaze is a lip-smacking treat! âKathy Harding, Richmond, Missouri Ingredients:
2 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
5 tablespoons cold butter, cut into 1/4-inch cubes |
1-1/4 cups plus 2 tablespoons heavy whipping cream, divided |
1 cup frozen unsweetened strawberries, chopped |
glaze: |
2 cups confectioners' sugar |
3 tablespoons lemon juice |
1 tablespoon butter, melted |
1 tablespoon 2% milk |
Directions:
1. 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.
2. 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.
3. 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. Yield: 8 scones.
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