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Strawberry Lemonade Scones

Strawberry Lemonade Scones, Lay The Table

Ever since the local strawberry stands opened I’ve been wanting to make some scones with these big red beauties.     

Strawberry Lemonade Scones, Lay The Table

Pretty amazing aren’t they? 🙂

I had some homemade lemon curd in the fridge which I thought would make a  tasty partner (along with lemon zest) to the strawberries. I was right:)  I looked through a few scone recipes and then came up with my own strawberry-lemon version, fashioned after my favorite summertime beverage. 

Strawberry Lemonade Scones, Lay The Table The scones turned out flaky around the edges and tender throughout, with just the right touch of sweetness. The strawberry and lemon paired so well together.  No wonder I love strawberry lemonade! Enjoy this scone version:)

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Strawberry Lemonade Scones

Ingredients:

2 1/2 cups of all-purpose flour* 

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter (chilled, not softened), cut into cubes

1 cup diced fresh strawberries

1/2 cup freeze-dried strawberries

1 generous tablespoon lemon zest

2 eggs, beaten

1/2 cup heavy cream

Topping:

sugar

Sanding sugar

Cream

Prepared lemon curd

1.       Preheat oven to 400 degrees  F.  In large bowl mix together flour,  sugar, baking powder, and salt.  With pastry blender, cut in butter cubes until mixture has coarse crumbs.  Gently add both kinds of strawberries and the lemon zest. Make a well in the center of the mixture and set aside.

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2.       In a medium bowl, mix together eggs and cream.  Add egg mixture to flour mixture. Gently stir until moistened.

3.       Place dough onto a well floured surface.  Gently knead the dough by folding and pressing it about 7 times, turning the dough a quarter turn after each fold. Move dough to a lightly floured parchment-lined baking sheet (or stoneware baking sheet without parchment). Pat dough into a ¾ inch-thick circle. Cut circle into wedges and separate each slightly.

4.       Brush wedges with cream and sprinkle with sugar. Bake 16-20 minutes until golden brown.   Drizzle scones with lemon curd and top with sanding sugar.  Makes 8-12 scones.

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5/ 27  *Sorry about not listing flour on the ingredient list when I first posted.   Thanks for noticing that it was missing and letting me know,  Shannon and anonymous!

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