Strawberry Scones with Lemon Glaze

I made these scones this morning; they're delicious.  I've been thinking about making them for weeks; today was the day.

Here's my review: 

You only need to make half the glaze.  That is definitely plenty.  Unless you have a 20 month old princess who likes to eat the leftovers by the spoonful.  She helped finish mine up.

I've never made scones before.  So, at the point where it tells you to take the dough out of the bowl and knead 10 times, I was a little unsure as to what I was supposed to do.  I used a lot of flour because this is quite sticky dough.  I actually probably used too much - mine turned out a little dense.  Total, beyond what you put into the bowl the first time, I'd add about one extra cup of flour.  The dough may be a little sticky from there, but I think they will be fine because you're putting them on a greased cookie sheet. 

They really do taste delicious.

I'll definitely make  them again - using the knowledge I now have. 

Have fun!

Photo by: Taste of Home

Strawberry Scones with Lemon Glaze Recipe

Strawberry Scones with Lemon Glaze Recipe  

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 5 tablespoons cold butter
• 1-1/4 cups plus 2 tablespoons heavy whipping cream, divided
• 1 cup frozen unsweetened strawberries, chopped

GLAZE:  (I'd cut it in half.....it makes a lot!)

• 2 cups confectioners' sugar
• 3 tablespoons lemon juice
• 1 tablespoon butter, melted
• 1 tablespoon 2% milk

Directions

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/4 cups cream just until moistened. Fold in strawberries. Turn onto a floured surface; knead 10 times.
• Pat into a 9-in. x 7-in. rectangle. Cut in half horizontally. Cut each half into four rectangles; separate and place on a greased baking sheet. Brush with remaining cream.
• Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes. For glaze, in a small bowl, combine the confectioners' sugar, lemon juice, butter and milk; drizzle over warm scones. Serve warm. Yield: 8 scones.

• Prep: 25 min. Bake: 20 min.
• Yield: 8 Servings