Strawberry Scones with Lemon Glaze
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 8 scones.
You won’t believe how tender these rich, buttery scones are. The lemony glaze is a lip-smacking treat! —Kathy Harding, Richmond, Missouri
Ingredients
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2 cups all-purpose flour
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2 tablespoons sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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5 tablespoons cold butter, cut into 1/4-inch cubes
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1-1/4 cups plus 2 tablespoons heavy whipping cream, divided
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1 cup frozen unsweetened strawberries, chopped
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GLAZE:
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2 cups confectioners' sugar
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3 tablespoons lemon juice
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1 tablespoon butter, melted
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1 tablespoon 2% milk
Directions
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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.
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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.
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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.
Nutrition Facts
1 each: 468 calories, 24g fat (15g saturated fat), 79mg cholesterol, 376mg sodium, 60g carbohydrate (33g sugars, 1g fiber), 4g protein.
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