Strawberry Scones with Lemon Glaze

 
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Cooking Notes

What’s the Difference between an English Scone And aN American Biscuit

The difference between am english scone vs an American biscuitt is the addition of an egg which gives a softer texture and and easier dough to work with

I prefer to form the dough into a circle about 34 inch thick and cut it with a sharp knife into 8 wedges. just like a piece of pie.

These are real English sconces is traditionally served with clotted cream and jam. A perfect English scone is a little crumbly.

A beautiful addition to a breakfast table and served with pots of black tea Best enjoyed the day they are made and should be warmed in the oven and not the microwave. 

They scones keep for several days or can be frozen for uo to a month in an air tight container
To warm in oven… Use unsalted Butter- Use fresh strawberries as if you use fresh they become squished when forming the dough 

I quickly toss the raspberries in a tablespoon of flour to prevent them form bleeding.  

You can skip the glaze all together if you prefer and just dust them with icing sugar.

You want the perfect consistency - not too thin that it all oozes off or too thick. 

Strawberry Scones with Lemon Glaze

Ingredients

  • 2 1/4 cups all-purpose flour

  • 1 tablespoon baking powder

  • 3 tablespoons sugar, plus more for dusting

  • ¼ tsp fine salt

  • ½ cup unsalted butter, cubed cold

  • 1 cup 35% cream, plus more for brushing

  • 1 egg

  • 11/2 cups fresh strawberries, sliced

Lemon Glaze

  • 2 cup icing sugar

  • 1 tablespoon butter

  • 1/2 cup fresh lemon juice


Instructions

For lemon glaze, place butter and icing sugar in a glass proof small bowl. Microwave for 30 seconds or until butter is melted. Add lemon juice and which until smooth.

Preheat oven to 375 F

For strawberry scone, in large bowl, whisk together flour, baking powder, sugar and salt.

Cut butter into dry ingredients with two knives until it resembles coarse meal.Make a well in the centre of the . Lightly beat egg with cream and slowly pour liquid into center. Add strawberries . Gently fold mixture until flour is incorporated.

Press dough out onto a lightly floured surface into a circle.  and cut into 8 wedges.

Place scones 2”inch apart on a parchment paper lined baking sheet.  Lightly brush tops with cream and sprinkle with a little sugar.

Bake for 15 to 18 minutes of the oven until scones are lightly golden, fluffy on the inside. 

Let cool slightly. Drizzle with the lemon glaze.  Let glaze set for 20 minutes.

 
Marisa Curatolo