Best 4 Strawberry Scones With Lemon Glaze Recipes

STRAWBERRY SCONES WITH LEMON GLAZE

Steps:

• To start, combine the diced strawberries, mint, sugar and vanilla in a bowl and toss to combine. Let them sit for 10 minutes to combine flavors, then strain any liquid.
• Combine the flour, lemon zest, sugar, baking powder, salt, and baking soda in a large bowl. Add the cold grated butter and either cut with a pastry cutter or a fork until the mixture looks coarse. (You should still see pieces of butter/flour "balls" about the size of chickpeas)
• Make a well in the middle and add the buttermilk and the strawberry mint mixture. Mix until just combined. Don't over mix.
• Turn out onto a floured work surface and gently knead the dough until everything is incorporated. Pat the dough into a flat round disk about 1 inch thick. Wrap the disk in plastic wrap and freeze for 15 minutes.
• Preheat the oven to 400ºF.
• Use a large sharp knife to cut the disk into 8 wedges. Gently transfer the wedges, placing 1" apart on a baking sheet lined with a silpat or parchment paper. Brush the tops of the scones with half and half, then press a slice of strawberry on top. Sprinkle coarse sugar on top.
• Bake for 12-15 minutes or until lightly browned. In the meantime, prepare your glaze.
• Once done cooking, remove from the oven and let cool on a wire rack. Drizzle with lemon glaze while still slightly warm.
• Whisk 1/2 cup confectioner's sugar and 2 tablespoons lemon juice until your mixture becomes pasty. Add more sugar or juice to achieve desired consistency.
• Serve with a side of your favorite jam, Alpenrose unsalted butter, coffee, tea, or a cold glass of Alpenrose milk.

STRAWBERRY AND PROSECCO SCONES WITH SPARKLING LEMON ICING

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• Pulse together the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and pulse until pea-sized butter balls form, about 20 seconds. Turn out into a bowl.
• Whisk together the buttermilk and prosecco in another bowl and gently mix together with the dry ingredients. Gently fold in the strawberries and white chocolate chips. (The dough should be dry, but if it looks very dry and isn't coming together into a loose dough, add in a splash or two more of prosecco.)
• Gently roll out the dough on a lightly floured surface into a circle about 1 1/2 inches thick, then cut into 8 wedges. (See Cook's Note.) Transfer to the parchment-lined baking sheet and bake until golden brown, 16 to 18 minutes. Let cool completely, then drizzle with Sparkling Lemon Icing and sprinkle with fresh lemon zest.
• Whisk together the confectioners' sugar, zest, salt and 1 tablespoon prosecco. If too thin, add more sugar; if too thick, add more prosecco.

STRAWBERRY SCONES WITH LEMON GLAZE

Steps:

• Preheat oven to 400°F.
• Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour,granulated sugar, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives (or your fingers) until mixture resembles coarse meal. Add strawberries; toss to combine. Combine buttermilk and vanilla; drizzle over flour mixture. Toss with a fork until dough comes together; knead lightly in bowl to bring dough together.
• Turn dough out onto a lightly floured surface; pat dough out into a 7-inch circle. Cut dough into 8 equal wedges. Arrange dough wedges on a parchment-lined baking sheet. Bake at 400°F for 15 minutes or until lightly browned. Cool slightly.
• Combine powdered sugar and lemon juice, stirring until thick and smooth; drizzle over scones.

BLUEBERRY SCONES WITH LEMON GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
• Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
• You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.