Strawberry scones with a hint of citrus lemon extract are a yummy treat which you can either have as an indulgent breakfast or a really scrumptious evening snack with tea and coffee. This is a recipe with limited ingredients to make a holiday delicacy.
Ingredients:
Scones:
- 2 cups all-purpose flour
- ¼ cup sugar
- 1tbsp baking powder
- ¼ tsp salt
- ½ cup cool unsalted butter, cut into small pieces
- 1tsp lemon extract
- ½ cup whipping cream
- ¼ cup milk
- 1 large egg
- 1 cup strawberries cut into pieces or slices
Glaze:
- 1 cup icing sugar
- 1 tbsp lemon juice
Top layer of scones:
- 1 egg
- 1 tbsp granulated sugar
Tips:
- Put a parchment paper baking sheet in the baking tray after greasing the tray and lightly grease the parchment paper also. This helps to get the scones out easily after its baked.
- Keep a lot of flour at hand to help handle the dough easily.
- Don’t add too much fruit, it can make the scone soggy.
- Duration of baking may change with different ovens, so let the scones cook for 18 minutes straight and from then on check every 3-5 minutes so that the scones don’t burn or dry up.
Directions:
- Preheat the oven to 375 F and line a baking tray with parchment paper.
- Sift the flour, sugar, baking powder and salt into a large bowl. Add the butter pieces and mix them with hands until the mixture is rough and crumbly but still small pieces of butter are visible.
- In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together.
- Put the dough onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the strawberries into the dough, folding it over and flattening it out a few times to incorporate the fruit.
- Shape the dough into a disc with uniform thickness. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them.
- Brush the scones with egg wash and drizzle some granulated sugar on the top(optional).
- Bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.
Glaze:
- For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork.
- Or pour the glaze into a zip lock bag and then drizzle it onto the scone.
- Let the glaze set for an hour before serving.