Strawberry Scones with Lemon Glaze

©MK McClintock

Scones are by far one of my favorite treats, and it is almost not because they likely originated in Scotland. Scones are a versatile bread that can be made either sweet or savory. From chocolate covered or huckleberry, to cheddar and chive, scones are tasty and best of all, easy to make. Feeling adventurous? It's fun to experiment with scones, adding your favorite nuts, berries, fruits, or spices.

 

This delicious recipe was adapted from Taste of Home Holiday Baking magazine. The original recipe is posted on Taste of Home online (click here to go to recipe). 

I followed the original recipe with the exception of few things. These adjustments do not sacrifice flavor or deliciousness, but it did cut out a few unnecessary calories. Keep in mind, that even with these adjustments, this is not a low-calorie treat. In fact, I recommend halving each scone after baking. 

My adjustments: 

• I used fresh strawberries rather than frozen.
• I used non-fat milk instead of 2% 
• I did not brush the scones with cream prior to baking.
• I cut the scones into triangles rather than squares using a baking sheet rather than a baking pan. 

Strawberry Scones with Lemon Glaze

• 2 cups all-purpose flour

  

  ©MK McClintock

• 2 Tbs. sugar (I prefer organic)
• 1 Tbs. baking powder
• 1/2 tsp salt (I use sea salt)
• 5 Tbs. cold unsalted butter
• 1 1/4 cups heavy whipping cream
• 1 cup fresh strawberries, chopped (I've tried it with fresh frozen, too, and it worked great)

Glaze 

• 2 cups confectioners' sugar
• Juice from one medium lemon
• 1 Tbs. unsalted butter, melted
• 1 Tbs. non-fat milk

1. In a large bowl, combine the flour, sugar, baking powder, and salt. Use a whisk to combine. Cut in butter with cutter or fingers until mixture resembles coarse crumbs. Create a well in the center of the flour mixture, pour cream in well, and slowly combine just until moistened. (I always add a little extra liquid so the batter is gooey). 
2. Set mixture onto well-floured surface (you'll want a little extra flour if you went with the gooey batter). Knead 10-15 times adding a little more flour as needed. Don't over-knead, but make sure your fingers no longer stick to the mixture. 
3. Spray a baking sheet with floured baking spray, or line with parchment paper. Press the mixture into a circle or square, depending upon your preference. For the scones pictured above, press into a an approx 9-inch circle. Using a knife, carefully cut down the center, then the opposite direction. Repeat until you have eight equal triangles. (If you'd like to halve them again, I recommend waiting until after baking). 
4. Bake at 400 degrees for 20-25 minutes depending upon oven. Cool on wire rack for 5-10 minutes. Make the glaze by combining all glaze ingredients and using a whisk until glaze is smooth. Drizzle over warm scones.

Scones are best served fresh and warm, but they freeze and reheat well.