Anyway….you ready? Here’s my take/ adaptation of Baker by Nature‘s Strawberry Scones with Lemon Glaze. They’re delicious, and difficult to screw up. These are more of a “Latte Larry” scone, versus a “Mocha Joe” scone (annnnnd another TV reference. Any “Curb Your Enthusiasm” friends out there?). Regardless, they’re more scone-y than muffin-y.
3/4 cup of strawberries – fresh. Frozen makes it TOO watery
2 3/4 cups sifted all-purpose flour
2 tsp baking powder
1/2 teaspoon baking soda
3/4 cup powdered sugar (confectioner’s sugar)
1/2 cup sugar
1 stick unsalted butter
1 tsp milk
1/2 cup whole milk
2 tbsp lemon juice and zest of 1 lemon
Heat oven to 400°F. Put some parchment paper on a metal baking sheet. This way you can not wash it latter. Handle the biz.
In a large bowl, mix flour, salt, baking powder, soda, sugar, and zest. You need to use a flour sifter thingy for optimum results. I use this one https://amzn.to/34QfVb9 (and as an amazon affiliate, I get paid when you buy it. I’ll never post anything that sucks….mkay?)
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. Stir everything together until just moistened.
Add strawberries into dough. This will be a weird wet mess, but don’t fret my pet. Just go with it.
Flour your surface and form an 8 ish inch disk shape. (That’s a flat circle, duh). Cut the dough into triangles. Original recipe calls for 8 pieces, but I prefer to cut 10 so I feel less fat – I like to eat two scones a sitting.
Brush each scones with the egg wash, then sprinkle the top of each scone with sugar. You can use coarse sugar or refined, I don’t care.
Bake until light golden brown, around 15-20 minutes. Eyeball. it.
While the scones cool, make the glaze.
In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over scones, and stuff your face.
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