Sweet Michigan Strawberries – Strawberries & Cream Scones

With strawberry season in full swing here in Michigan, I just had to use some of the freshly picked berries for breakfast.

This recipe for strawberry scones is unbelievable. They are moist and tender right from the oven and stay moist for days. The hint of lemon tease your taste buds, and the lemon glaze just sends these over the top.

Start by preheating the oven to 400º. Line a large baking sheet with parchment paper and set aside. Then, in a large bowl whisk flour, sugar, baking powder, baking soda and salt.

Grate the cold butter into the flour mixture.

Cut grated butter into flour mixture with pastry cutter or two knives until mixture resembles coarse meal.

In small bowl beat egg. Stir in lemon zest, heavy cream and vanilla.

Pour liquids into flour mixture and stir until just combined. Do not over-mix.

Gently fold in chopped strawberries.

Turn dough out onto parchment lined baking sheet. Flatten into an 8” disc and cut into 8 equal portions.

Separate the scones on the prepared baking sheet.

Brush scones with egg wash, and then sprinkle with coarse sugar.

Bake 18 minutes, until a toothpick comes out clean and bottoms and edges are golden brown. While scones cool, whisk glaze ingredients together until smooth.

Drizzle over cooling scones.

Strawberries & Cream Scones

Ingredients

  • 2½ Cups Flour
  • 1/3 Cup Granulated Sugar
  • 2 tsp. Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 Stick (8 Tbsp) Cold Butter
  • 1 Large Egg, lightly beaten
  • Zest of 1 Lemon
  • ½ Cup Heavy Cream
  • 1 tsp. Vanilla Extract
  • 1 Cup Fresh Strawberries, hulled and chopped
  • For Egg Wash:
    • 1 Large Egg, beaten
    • 1 tsp. Milk
    • Coarse Sugar
  • For Glaze:
    • 2 Tbsp Heavy Cream
    • ¾ Cup Powdered Sugar
    • 1 tsp Vanilla Extract
    • ½ tsp Lemon Extract
    • Pinch of Salt

Directions

  1. Preheat oven to 400º. Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl whisk flour, sugar, baking powder, baking soda and salt.
  3. Grate the cold butter into the flour mixture.
  4. Cut grated butter into flour mixture with pastry cutter or two knives until mixture resembles coarse meal.
  5. In small bowl beat egg. Stir in lemon zest, heavy cream and vanilla.
  6. Pour liquids into flour mixture and stir until just combined. Do not over-mix.
  7. Gently fold in chopped strawberries.
  8. Turn dough out onto floured surface. Flatten into an 8” disc and cut into 8 equal portions.
  9. Separate the scones and place them on the prepared baking sheet.
  10. Brush scones with egg wash, and then sprinkle with coarse sugar.
  11. Bake 18 minutes, until a toothpick comes out clean and bottoms and edges are golden brown.
  12. While scones cool, whisk glaze ingredients together until smooth.
  13. Drizzle over cooling scones.

Cooking Note

These scones can be made with or without the lemon for different tastes.

Michigan offers many fruits throughout the summer. You’ll find strawberries, blueberries, cherries, peaches, plums, and grapes, just to name a few. June is the time for strawberries, and for this I am — Simply Grateful.

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