Fresh Strawberry Scones with Lemon Glaze

• Vegetarian

• Produce

  • 1 tsp Lemon, zest
  • 3/4 cup Strawberries, fresh

• Refrigerated

  • 2 Egg, large

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 cup Confectioners' sugar
  • 3/4 tsp Salt
  • 1/2 cup Sugar

• Dairy

  • 1 stick Butter, unsalted
  • 1 tsp Milk
  • 1/2 cup Whole milk

Found on bakerbynature.com

Ingredients

• 2 3/4 cups all purpose flour
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup sugar
• 1 teaspoon lemon zest
• 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
• 1 large egg, beaten
• 1/2 cup whole milk
• 3/4 cup fresh strawberries, roughly chopped
• For the egg wash:
• 1 large egg, beaten
• 1 teaspoon milk
• 2 tablespoons sugar, for sprinkling
• For glaze:
• 2 tablespoons fresh lemon juice
• 3/4 cup confectioners sugar

Directions

• Heat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl, mix flour, salt, baking powder, baking soda, sugar, and zest.
• Cut the butter into small cubes then work it into the mixture (using your fingers) until lit resembles a coarse meal.
• In a small bowl, whisk together the egg and milk, then add to flour and butter. Use the fork to stir everything together until just moistened.
• Add strawberries and gently stir into dough. Don’t worry if some of the berries break up a bit or dont stick in the dough; just shove them back in.
• Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle.
• Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
• Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
• Bake for about 16 minutes, or until light golden brown.
• Cool for about 10 minutes, then make your glaze.
• For the glaze:
• In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.