Strawberry Lemon Scones

Well, I have had my eye on this recipe for a few weeks and I’m so happy that I finally made them!  They were delicious!!  I may have a new favorite scone recipe here!  And that is really saying something because I didn’t think my blueberry scone recipe could fall out of first place!

{Holy! Freaking! Exclamation! Points! I just noticed I use a ton of them!!!  Sorry!}

I must also say that this recipe is easier and faster than my blueberry scone recipe.  It is just as messy though since scone dough is so loose and you have to knead it on the counter.  Oh well, that won’t stop me from making them again and again!

I only made a few changes and they seemed to work out.  I didn’t have any yogurt on hand for my first batch, so I used sour cream that I thinned out with milk to make it the same consistency as yogurt.  I used vanilla yogurt for the second batch.  Both were equally delicious.

In the future, I’ll probably omit the glaze.  I used it on both batches that I made and I liked the additional lemon flavor that it added, but I think it made the scones slightly soggy.

Strawberry Lemon Scones
Source:   Joelen’s Culinary Adventures; original recipe adapted from Delicious! Delicious!

Ingredients:
2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons unsalted butter, very cold, cut into tiny pieces
Zest of 1 large lemon
1 cup chopped fresh strawberries
3/4 cup plain or vanilla yogurt

Topping:

2 Tablespoon melted butter

coarse sugar

Glaze/Frosting (optional):
1 tablespoon half and half
1 tablespoon lemon juice
confectioner’s sugar

Directions:

Preheat oven to 425 degrees.

Stir together dry ingredients. With a pastry cutter or two knives {I just use my fingers}, cut in butter until mixture resembles coarse crumbs.  Stir in strawberries and lemon zest.  Stir in  yogurt to be able to form dough into a loose ball.  {I found that the dough was still a little dry and crumbly, but I just went with it and dumped it onto the counter and brought it together with my hands.}

Turn dough onto floured surface and with floured hands, gently knead a few times just to pull the dough together. Press dough into a rectangle, about 1 1/2 inches thick.  Fold rectangle into thirds, like a letter.  Press dough into 9-inch round. Cut into 8 equal triangles. {I basically skipped the folding it like a letter part to avoid over-working it.  Once the dough held together, I just shaped it into a 9″ circle and then cut into triangles.}

Place scones on a cookie sheet covered with parchment paper.  Brush with melted butter and sprinkle with coarse sugar.  Bake until golden, about 15 minutes. Remove to rack to cool.

If adding the glaze, whisk confectioner’s sugar into the lemon juice and half and half, adding more sugar until desired consistency is reached.  Drizzle on scones while warm.

Makes 8 scones.

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