Ingredients: |
Ingredients: 2 and 3/4 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon lemon zest, from 1 lemon
3/4 cup fresh strawberries, can also use frozen but do not thaw
1/4 cup cold unsalted butter, cut into pieces
4 ounces cold cream cheese, cut into pieces
1 tablespoon vanilla extract
1 cup cold buttermilk
1 tablespoon heavy cream or milk
lemon glaze
1 cup confectioners' sugar
2 tablespoons fresh lemon juice
3 tablespoons melted butter
1/2 teaspoons vanilla extract
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Directions: |
Directions: Position the oven rack in the center of the oven and heat to 400ºF. Line a baking sheet with parchment paper or a silicon mat.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and lemon zest together. Cut the butter and cream cheese into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs.
Gently fold in the strawberries. Whisk the vanilla and buttermilk together and stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7 inch round circle. Cut the circle in half, then cut each half into four triangle shaped wedges. Place the scones on the prepared baking sheet and brush the tops with milk or cream.
Bake for 12 to 20 minutes or until golden brown. Transfer to a wire rack to cool and drizzle with glaze.
make the glaze
Combine all the ingredients for the glaze in a small bowl and whisk until smooth.
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This recipe for Lemon and Strawberry Cream Cheese Scones is from