Is it lame to admit that scones might be one of my favorite desserts to bake? They really aren’t that pretty but I don’t give a rip because butter (amiright?). And they are extremely simple/ versatile, which is a plus. These scones were born from a friend’s recommendation (thanks Winston), and the fact that the only two fruits that happened to be in my house were lemons and some almost past strawberries. And voilia! You have a new strawberry lemonade scone recipe. Which, by the way, are my new favorites!
Just a quick disclaimer, I’m about to get kind of science-y, which believe me, is a rarity. But it has to do with butter and flour (life’s essentials), so just bear with me real quick. If I had to tell a first time scone maker one thing: don’t overwork your dough! When cutting the butter into the flour, you are essentially coating the gluten strands with fat. This is helpful when you add in the wet ingredients, as the fat helps to repel the water, thus avoiding overworking the gluten strands. This also means that when you bring your dough together (otherwise known as kneading the dough), it’s important to knead it as little as possible to avoid a tough scone. I usually do around 12 kneads for it to come together without sticking to my hand or the surface I’m working on.
What I’m getting at: scones make science fun, and they are the perfect quick snack or treat to whip up in a total of about 30 minutes. Once you have a base recipe, you can throw in just about anything! Comment below some scone flavor ideas you have, and I will be sure to make them! Thanks for reading, guys!
3 cups all-purpose flour
½ cup granulated sugar
¾ cold unsalted butter
5 teaspoons baking powder
½ teaspoon salt
zest from 1 ½ lemons
1 cup + 4 tablespoons milk
1-2 tablespoons turbinado sugar (optional)
½ cup diced strawberries
½ cup chopped strawberries
juice from ½ a lemon
1 ½ sifted powdered sugar
1) Preheat oven to 400 degrees Fahrenheit.
2) Place parchment paper on baking sheet and set aside.
3) Add flour, sugar, baking powder, and salt to a bowl. Zest lemon directly into bowl with dry ingredients (we want all those amazing essential oils from the lemon going straight into the bowl!). Whisk ingredients together until well blended.
4) In a separate bowl whisk one egg. Add milk and mix well. Set aside.
5) Take the butter out of the refrigerator and cut into smaller cubes. Place butter into the bowl of the dry ingredients. Use a pastry cutter to work the butter into the dough until it looks like cornmeal. When done, pieces of butter should be no larger than the size of peas.
6) Add in the wet ingredients and mix together with a wooden spoon until just coming together. Fold in the chopped strawberries, making sure to disperse them throughout the dough. Make sure to be gentle when stirring in the berries, being careful not to crush them.
7) Pour dough onto a well-floured surface. Bring dough together and knead until just coming together without being sticky. This should be around 10-15 kneads depending on the weather. The goal is to bring the dough together in as little kneads as possible so as not to overwork the dough.
8) Once the dough has come together, begin to tuck dough under with your fingers, leaving the smooth part of the dough ball facing up. (This step is kind of hard to explain. But don’t fear! I have pictures above to guide you in this process.)
9) Use a 9-inch cake pan (or anything flat) to flatten out the dough until it reaches 9 inches round. Cut the dough into desired shape with a floured cookie cutter.
10) Place cut scones on the baking sheet with parchment paper. Brush the tops and sides of scone with remaining milk and with sprinkle turbinado sugar.
11) Put scones in the oven for 12 minutes. After the 12 minutes is up, turn the baking sheet around and leave in the oven for a remaining 5-7 minutes, or until the tops begin to turn golden brown.
12) While scones are in the oven place strawberries and lemon juice into a food processor. Blend until smooth.
13) Sift powdered sugar into a bowl with the lemon strawberry mixture and whisk together until smooth. Serve on top of scones and enjoy!