strawberry scones with lemon glaze
Two days ago I witnessed a young boy as he was pulled, completely limp, from a pool. They laid him on the concrete and we all watched, horrified, while the lifeguard began CPR. It was one of the worst moments I’ve ever experienced.
I spent the rest of that day alternating between tears and hugging my girls, and often both. I couldn’t get the image out of my mind, and the thought that it could have been anyone’s child – it could have been my child – was just too much to bear.
Rumor has it that the boy survived although I haven’t heard if that means that he will recover fully or suffer any long-term damage. He was so young – I would guess around 4 or 5 years – and it breaks my heart to think he may not recover fully.
So how’s that for a happy intro? I almost didn’t mention it but I felt it was worth it, if only to serve as a reminder for all of us that pools can be dangerous and we have to watch our children closely every second.
Sorry for the downer. You came here looking for bright, colorful, happy strawberry scones and I bombed you with a sad story. Let’s move on to happier topics…like Father’s Day coming up this weekend!
These yummy strawberry scones are a great choice for Father’s Day. Sure, they’re a little foofy, but slap some bacon and eggs next to them and he’ll never notice. Plus, once he tastes them he’ll just be happy you love him enough to make them for him.
These scones are soft with a tender crumb, not too sweet with a wonderful strawberry flavor. Don’t skip the glaze as they won’t be sweet enough without it. With strawberries in season, now is definitely the best time to make them!
Strawberry Scones with Lemon Glaze
Don’t skip the sifting or your scones will be heavy. Adapted from Tyler Florence.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut in chunks
- 1 1/2 cups chopped, fresh strawberries
- 1 cup heavy cream, plus more for brushing the scones
- 1/4 cup freshly squeezed lemon juice
- 1 cup powdered sugar
- 1 tablespoon unsalted butter
- 1 lemon, zest finely grated
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 strawberries into the batter. 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.