Strawberry Lemonade Scones

These scones are honestly the best thing I have EVER baked. Please, I beg at least one of my readers to make these, you will not be disappointed.   I decided to test out this recipe the night before we went diving last weekend. Did I mention the we usually need to wake up around 5am before diving? I cannot be friendly before 9am, it’s just best if I don’t speak at all. As my mom would say: “if you don’t have anything nice to say, don’t say anything at all”. These scones were a welcomed sight that morning. Not only are they my new favorite baked good but I secretly think they are lucky. We had the best dive trip of my life. We swam with seals, saw a pod of dolphins and the best part of the day was when a killer whale family came right up to our boat with their brand new baby who was no more than a few weeks old. For the full story check out my Orca Pod Sighting post.

Ok… maybe the scones aren’t lucky, but they are insanely delicious and SO easy to make, pancake and waffle easy. I have wanted to make strawberry scones since the beautiful juicy red fruit reappeared at the market again. When I saw them, the first thing that came to my mind was how much I love strawberry lemonade… and I thought why not try to recreate that perfect sweet and tangy taste in a baked good. Lucky for me, the thought paid out in spades.Fresh StrawberriesThe good thing about scone batter is, once you get the perfect dough down, you can add any flavor combo you want to it… Chris wants chocolate, I’ll have to come up with a good recipe. To be honest, I could never make a scone without butter. I know, I know, everyone wants to be healthy and stay away from the pure evil that is butter. BUT if you want it to taste like it is supposed to taste, use butter, it is the only way you can get that flakey dense dough. I mean you’re eating scones, why even bother if it is just going to be mediocre at best? In other bad news, I also make them with heavy whipping cream. Just don’t eat them every day… or every week. Make them for brunch and share with your friends. I have become very popular in my neighborhood as of late…

Mise en place (translation: everything in place) for the perfect scone dough: 2 cups of flour, 2 1/2 teaspoons of baking powder, 1/3 cup of sugar, 1/2 teaspoon of kosher salt (a pinch of table salt), 4 oz (8 tablespoons) of butter, 3/4-1 cup of cream (if your filling flavor is juicy like a strawberry, use less cream to balance the liquid level, which is essential in baking). In this recipe I use 3/4 cup. If I were using dried fruit for example, I would use 1 cup of cream.

Additional flavors: Zest of one lemon and 2/3 cup of strawberries

Glaze: Juice of half a lemon (about 1 tablespoon) and 1 cup of powdered sugar. Mise en PlaceChopped StrawberriesStart by combining all dry ingredients together and lemon zest. The zest brightens the overall flavor of the scone and gives the lemonade flavor I am looking for.2 Cups Of Flour1/3 Cup Of SugarAdd Baking PowderSalt In Sweet Doughs Bring Out Sweetness And FlavorLemon Zest In Scone Dough Brightens Flavor Mix everything together with a fork then add the butter. Now this is the most important part in making scones. Make sure the butter is super COLD. I pull it directly out of the fridge and work fast to keep it as cold as possible. When the cold butter is heated in the oven, the steam that rises when the hot meets cold causes little air pockets to form making the dough flaky. Dice up the butter into small cubes and work it into the dough with your finger tips breaking it up into pea sized clumps. You can also use a food processor here to “cut” the butter into the dry ingredients but in my opinion, that is just one more dish to clean.4oz of Butter In Scone Dough Once the dough looks like this:Pea Size Crumbles Of Butter In Scone DOugh Add the strawberries and stir in with a fork.Strawberry Scones Once the strawberries are lightly dredged in the dry ingredients, add 3/4 cup of heavy whipping cream and stir together with a fork. You don’t need to over work the dough, it should be flakey and just come together slightly. Cream SconesCream Added To Strawberry Scone Dough Dump the dough on a cutting board or a clean counter and form the dough in a circle about an inch thick. Cut the dough into 8 equal size pieces and place on a baking tray covered with parchment paper. Brush the scones with lightly with cream. Note: if you use too much it will drip down into a pool which can burn easily, which doesn’t taste good. Sprinkle with sugar and bake at 425 degrees for about 14-16 minutes or until light golden brown.   Strawberry Scone DoughStrawberry Scone DoughCut Scone DoughStrawberry Scone DoughStrawberry Scones Brushed With Cream Strawberry Scones To make the “lemonade” glaze, whisk the juice from half a lemon with 1 cup of powdered sugar. Drizzle the glaze on the scones. "Lemonad" GlazePerfect Glazed SconePerfect Strawberry SconeTake A Bite Of Strawberry Lemonade Scones

Strawberry Lemonade Scones

Serving size: 8 scones

Scone Batter:

2 cups of flour

2 1/2 teaspoons of baking powder

1/3 cup of sugar

1/2 teaspoon of kosher salt (a pinch of table salt)

4 oz (8 tablespoons) of butter

3/4-1 cup of cream (if your filling flavor is juicy like a strawberry, use less cream to balance the liquid level, which is essential in baking). In this recipe I use 3/4 cup.

Additional flavors:

Zest of one lemon

2/3 cup of strawberries

Glaze:

Juice of half a lemon (about 1 tablespoon)

1 cup of powdered sugar.

Combine all dry ingredients together with lemon zest. The zest brightens the overall flavor of the scone and gives the lemonade flavor I am looking for. Mix everything up with a fork then add the butter. Now this is the most important part in making scones. Make sure the butter is super cold. I pull it directly out of the fridge and work fast to keep it as cold as possible. When the cold butter is heated in the oven, the steam that rises when the hot meets cold causes the dough to be flaky. Dice up the butter into small cubes and work it into the dough with your finger tips breaking it up into pea sized clumps. You can use a food processor for this step if you like. Add the strawberries to the dry ingredients and stir in with a fork. Once the strawberries are lightly dredged in the dry ingredients, add 3/4 cup of heavy whipping cream and stir together with a fork. You don’t need to over work the dough, it should be flakey and just come together slightly. Dump the dough on a cutting board or a clean counter and form the dough together in a circle about an inch thick. Cut the dough into 8 equal size pieces and place on a baking tray covered with parchment. Brush the scones with lightly with cream, if you use too much it will drip down into a pool which can burn easily. Sprinkle with sugar and bake at 425 degrees for about 14-16 minutes or until light golden brown. To make the “lemonade” glaze, whisk the juice from half a lemon with 1 cup of powdered sugar. Drizzle the glaze on the scones

11 responses to “Strawberry Lemonade Scones

  1. These scones are absolutely delicious. Thank you for the great recipe. I have made them once already and am making a double batch today to share with co-workers. Much to my husbands dismay. Thanks for a great recipe.

  2. I am sooo making this! In fact I bought some strawberries today, so it’ll work out perfect. I’ll post on my blog how it turned out and send a link here if that’s ok with you!! You gotta try that recipe I posted and tell me what you think!?!

  3. OMG. I’ve made these scones and they are haeevn on earth. YUM. I also made them ‘smaller’ and they are still huge. Next time I make these I think I will make drop scones. Your scones look perfect.

  4. You do make a compelling case for the overwhelming superiority of this pastry, with lovely pics to boot. If I could just get my hands on some decent strawberries, I’d make these in a flash! Bookmarking now for future reference when strawberry season rolls around again …

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