Strawberry Scones with Lemon Glaze
Total TimePrep: 25 min. Bake: 25 min.
- 2 cups 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
- 2 cups confectioners' sugar
- 3 tablespoons lemon juice
- 1 tablespoon butter, melted
- 1 tablespoon 2% milk
- 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.
Nutrition Facts1 each: 468 calories, 24g fat (15g saturated fat), 79mg cholesterol, 376mg sodium, 60g carbohydrate (33g sugars, 1g fiber), 4g protein.
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Sep 11, 2016
I followed the recipe exactly as written. I chopped my strawberries early in my preparation and they thawed, which I think led to a wet dough. It was in no way runny and it did hold together. Once baked, they were insanely delicious with great texture. I did not feel it was biscuit-like at all as other reviewers have mentioned. The lemon glaze was perfect but if you don't like lemon, substitute cream for the juice. My son asked for a second scone, so I think that speaks to just how yummy these were.
Jun 8, 2014
These tasted okay if what you're looking for is a strawberry biscuit. This is not a scone.
May 2, 2014
Ok, I'm confused, my dough was very dry. I used the exact amounts called for....
Mar 14, 2014
Scone dough is supposed to be a bit sticky and rough....adding too much flour to make it not sticky can result in a heavy scone. Just flour your hands a bit and pat out gently.
May 16, 2012
Not sure why others have had issues. I chop the berries, then freeze them on wax paper before adding. Perfect every time!
Apr 2, 2012
My husband and I love this recipe. The dough was very sticky with all the cream but I just dumped it out on a very floured surface and then sprinkled with more flour before I kneaded and then only kneaded ten times like it stated. I sprinkled more flour on it when it felt too sticky and then once more when I was patting them into the rectangle shape. I agree that half the glaze would have been enough but my husband loved it so much he completely covered his scones. They turned out very light and fluffy for me and I think that is because I didn't over knead. We are definitely making these again.
Jan 8, 2012
Very good breakfast treat. Dough does get a little wet after adding strawberries, but just add enough flour to knead together and they come out great. the glaze is fantastic.
Nov 17, 2011
These had wonderful flavor, but gave only 4 stars because they were quite sticky and difficult to pat into scone shapes. They had more of a biscuit texture. The icing is scrumptious. Half the icing was plenty to generously drizzle on them! I only had 1/2 cup strawberries as well, so I added 1/2 cup blueberries...yummy!!
Apr 17, 2011
These tasted really good and came out light and fluffy. I found this as a last minute recipe that I could use up my left over cream and strawberries-and I wanted something for breakfast. I only had 1/2 cup of strawberries left, so it wasn't as strawberrish as I would like it, but otherwise the scones came out wonderful. Next time I will make sure I have the full cup of strawberries. Also just made half of the frosting and that was enough.
Apr 12, 2011
I agree... something is definitely missing with this recipe.. .I'd say another 1 -2 cups of flour, or else a substraction of at least 1/2 cup of that cream! The dough was MUCH too runny... Look at other scone recipes... they'll use only about 2/3 cup cream to 2 cups flour. The liquid ration seems way too high here... Had to keep guessing and adding more flour (and thus keep mixing) so they came out tough, thick, dense and not at all tender and moist. Can't figure out why other people had success... ???