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To welcome Spring, this morning I made these delicious Strawberry and Meyer Lemon Scones drizzled with a Meyer Lemon Glaze. I have to confess that I wasn't always a big fan of scones until I started making them at home. Scones don't have to be dry, hard, crumbly rocks. This scone recipe makes tender, moist, flakey, melt in your mouth delicious scones just the way a scone should be.
If you've never made scones or if you're looking for an excellent scone recipe, I hope you'll give this one a try. You will not be disappointed.
Strawberry Meyer Lemon Scones with Meyer Lemon Glaze
2 cups all purpose flour
2 teaspoons baking powder
3 tablespoons + 1/2 tablespoon granulated sugar
1/2 tsp meyer lemon zest
1/4 teaspoon salt
6 tablespoons cold butter cut into pieces
2/3-1 cup cold heavy cream
1 cup fresh strawberrries chopped into chunks (approx 1/4" or slightly larger)
Place the strawberries into a small bowl and sprinkle with 1/2 tablespoon of granulated sugar. Set aside.
In a large bowl, whisk together the flour, 3 tablespoons of sugar, baking powder, salt and lemon zest. Note: Make sure your baking powder is fresh.
Sprinkle the cold, cut butter on top of the flour. Using a pastry cutter or two knives, cut the butter into the flour until the butter is the size of small peas. Note: If you don't have a pastry cutter, I highly recommend getting one. They're inexpensize and make cutting butter into biscuits, scones and pastry dough a lot easier. You can also use a food processor if you have one but you have to be careful not to over process.
Add the strawberries to the flour mixture. Using a rubber spatula, toss gently to combine and coat the strawberries.
Add 2/3 cup of heavy cream to the flour mixture. Using a rubber spatula fold gently to combine. If mixture looks too dry drizzle over a little more heavy cream (but do not add more than another 1/3 cup). The dough will look slightly moist all over but will not be cohesive until the next step.
Using your hands, carefully dump the dough onto a lightly floured surface. Gently pat & shape into a disk about 1 - 1 1/4" thick. The dough should now hold together. Note: Don't over work the dough. The secret to light, tender scones is keeping the butter as cold as possible and working the dough as little as possible. If the dough looks too "craggly" on top after you've shaped it, I take a thin spatula and flip it over. The flip side is usually smoother and more uniform as you can see below. If you feel you may have overworked your dough, place the scones back in the fridge for 15 minutes after you have cut them and put them on the baking sheet, then remove from the fridge, brush lightly with cream and bake as directed below.
Using a sharp knife or pizza cutter, cut the dough equally into 8 triangles. Place on a parchment lined or silpat lined baking sheet. Brush each scone lightly with heavy cream: Note: If you are not using glaze, sprinkle tops with coarse sugar.
Bake at 400 for approximately 15-20 minutes or until lightly golden brown.
Allow to cool a few minutes. Remove to a wire rack and cool for 10 minutes more before drizzling with glaze.
1 1/2 cups powdered sugar
zest from 1 small meyer lemon
1 tablespoon butter softened
Juice from 1 small meyer lemon
Add the powdered sugar, lemon zest and softened butter to a small bowl. Add the juice from half of the meyer lemon and stir well to combine. If glaze is too stiff, add a little more meyer lemon juice (a little at a time) stirring well until you reach the desired consistency. The glaze should be a creamy, thick drizzling consistency (not thin and runny).
Due to the fresh fruit, scones are best enjoyed the day they are made.
Note: You can substitute orange zest and juice for the Meyer Lemon. You can substitute whole milk yogurt or greek yogurt for the heavy cream. Lemon greek yogurt would also be great and would further enhance the lemon flavor.