Lemon Scones with Strawberry Glaze
Yummy Crumble
Yummy Crumble
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  • 1 tablespoon baking powder ¼ teaspoon coarse salt ¾ cup plus 3 tablespoons heavy cream 3 large eggs 2 tablespoons grated lemon zest 1½ teaspoons vanilla extract Strawberry Glaze 2 cups of Powdered Sugar 1 cup Finely Chopped Strawberries 1 teaspoon milk Instructions Lemon Scones Preheat your oven to 400 F and line a baking sheet with parchment paper. With your mixer, combine the flour, butter, sugar, baking powder and salt until it resembles wet sand. In a large bowl, whisk together the ¾ cup of cream, 2 eggs, lemon zest and vanilla extract. Add the cream mixture to the flour mixture until just incorporated. Take the dough out of the bowl and form into a flat disc about 8 inches across and 1½ inches thick. Using a large knife, cut into 8 wedges and transfer to the parchment paper. Make an egg wash with an egg and the 3 tablespoons of cream and brush the tops. Sprinkle a generous amount of sugar. Bake for 40-50 minutes until the tops are golden brown. Strawberry Glaze In a food processor combine all ingredients into the glaze. Add more sugar for a thicker glaze. Drizzle on top of scones. Notes Adapted from Martha Stewart 3.4.3177



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