Strawberry Lemon Scones

It's been a while since I  have made scones so I was happy to have a chance to make some. I had strawberries in the fridge that needed to be used and this scone was the perfect way to use them. These scones were fantastic and I can't wait to make them again!

Strawberry Lemon Scones

Recipe adapted from Munchkin Munchies

2 1/2 cups of all-purpose flour

2 TBSP sugar

1 TBSP baking powder

1/4 tsp salt

1/2 cup butter, cut into cubes

1 cup diced strawberries

Zest of 1 lemon

2 eggs, beaten

1/2 cup heavy cream

Turbinado sugar, for sprinkling

Powdered sugar & milk for drizzle

1. Preheat oven to 400 degrees F. In large bowl mix together flour, sugar, baking powder, and salt. With pastry blender, cut in butter cubes until mixture has coarse crumbs. Gently add both kinds of strawberries and the lemon zest. Make a well in the center of the mixture and set aside.

2. In a medium bowl, mix together eggs and cream. Add egg mixture to flour mixture. Gently stir until moistened.

3. Place dough onto a well floured surface. Gently knead the dough by folding and pressing it about 7 times, turning the dough a quarter turn after each fold. Move dough to a lightly floured parchment-lined baking sheet (or stoneware baking sheet without parchment). Pat dough into a ¾ inch-thick circle. Cut circle into wedges and separate each slightly.

4. Brush wedges with cream and sprinkle with sugar. Bake 16-20 minutes until golden brown. Drizzle scones with lemon curd and top with sanding sugar. Mix powdered sugar and enough milk to make a glaze. Drizzle over scones.