STRAWBERRY LEMON CREAM SCONES RECIPE - (4.5/5)
Provided by Susan52
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a bowl, mix together flour, white sugar, baking powder, lemon zest, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Whisk together heavy cream, sour cream, egg, lemon juice, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined. Stir in the strawberries* and mix until just combined. Turn the dough out onto a floured surface, and pat into a 1" thick circle. Cut into 8 triangles. Brush the tops of each scone with a little bit of heavy cream, and bake for 15-16 minutes, or until scones are golden brown. While the scones are cooling, mix together powdered sugar (starting with 1 cup), lemon juice (beginning with 2 Tbsp), and lemon zest. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar. If it seems too thick, add in the last Tbsp of lemon juice. Pour the glaze over the scones and enjoy!
LEMON SCONES
Make and share this Lemon Scones recipe from Food.com.
Provided by Chef Kate
Categories Scones
Time 30m
Yield 12 large scones
Number Of Ingredients 8
Steps:
- Preheat oven to 375 °F.
- Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment.
- Cut butter into dry ingredients until it resembles coarse meal.
- Stir together ¾ cup cream and vanilla and add to dough.
- Mix just until dough comes together.
- Turn dough onto a lightly floured surface. Roll dough twice to an inch thick, each time folding in half (this is the secret to a flaky scone).
- Roll dough to ¾-1 inch thick and cut desired shapes.
- Place on a greased or parchment-lined baking sheet and brush with remaining cream.
- Bake for 15 to 18 minutes, until tops are nicely browned.
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- Preheat the oven to 400 degrees and prepare a baking sheet with either a silicone baking pad or a sheet of parchment paper.
- In a medium sized mixing bowl, combine the flour, sugar, baking powder and salt. Cut the butter into small pieces and add to the flour. Using a pastry blender or your fingers, cut the butter into the flour until the mixture is crumbly and no large lumps remain.
- Stir the strawberries and lemon zest into the flour. In a small bowl, beat together the egg and milk. Pour the mix mixture over the flour and stir until completely combined. The dough should come together into a loose, somewhat sticky mass.
- Transfer the dough to the prepared baking sheet and with floured hands, pat into a 9 inch round. Cut the round into 8 wedges, separating them slightly.
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- In a bowl, mix together flour, white sugar, baking powder, lemon zest, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
- Whisk together heavy cream, sour cream, egg, lemon juice, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
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