Scones are one of my all time favorite foods for breakfast. When we were first married, T was so confused when I said scones and came out with these English tea scones instead of deep fried fair scones! Haha These are the perfect fruit scones. The hint of lemon just makes it so fresh and yummy!
- 2 cups flour
- 1/2 cup sugar
- 1 Tablespoon fresh lemon
- 2 1/2 teaspoons baking powder
- 2 teaspoons poppyseeds
- 1/2 teaspoon salt
- 1/2 cup butter, frozen
- 1/2 cup cream, (extra for brushing)
- 1 large egg
- 1 1/2 teaspoons vanilla
- 1 heaping cup fresh or frozen chopped strawberries (do not thaw)
- Coarse sugar for topping
- 1 cup powdered sugar
- 1/2 lemon juiced
- 2 TBS cream
- Preheat oven to 400 degrees.
- Whisk flour, sugar, lemon zest, baking powder, poppy seeds, and salt together in a large bowl.
- Grate the frozen butter. Add it to the flour mixture and combine with a pastry cutter or two forks, or your fingers until the mixture comes together in pea-sized crumbs.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the strawberries, then mix together until everything appears moistened. Be careful not to over mix!
- Pour onto the counter and, with floured hands, work dough into a flat disc shape as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife cut into 8 wedges or use biscuit cutters.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
- Place scones on baking sheet and put in oven. Bake for 17-20 minutes or until golden brown on edges and underneath.
- To make the icing, mix all ingredients together and drizzle over warm scones. I like to place them on a cooling sheet and place over the sink and so the extra drips into the sink and is easy clean up.
Original recipe from sallysbakingaddiction.com