It’s strawberry season! It makes me smile when you can get a 1 lb clam of strawberries for under $1. I typically buy like 12 then have to figure out what to do with them, whoops…
This week at work was strawberries galore. We did an event on tuesday that was themed Strawberry Fields Forever where we served a strawberry arugula salad and a strawberry shortcake dessert. Another event on wednesday with a strawberry dessert, thursday more strawberries. So it was only appropriate that I made these for our sales meeting on friday. Finishing the week off with more strawberries, no brainer.
This recipe is fun to make when you have fresh strawberries. They are very moist and not too sweet. The glaze on top is an excellent addition of tangy sweet. My favorite part of scones is the crispy top and these have a perfect one with the sugar and egg wash. If you have some fresh strawberries, this should be your go to recipe. Enjoy!
Fresh Strawberry Scones – Recipe from Baker By Nature
Yield: 8 Large Scones
2 3/4 cups all purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup sugar
1 teaspoon lemon zest
1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
1 large egg, beaten
1/2 cup whole milk
3/4 cup fresh strawberries, roughly chopped
For the egg wash:
1 large egg, beaten
1 teaspoon milk
2 tablespoons sugar in the raw, for sprinkling
2 tablespoons fresh lemon juice
3/4 cup confectioners sugar
- Heat oven to 400. Line a large baking sheet with parchment paper; set aside.
- In a large bowl, mix flour, salt, baking powder, baking soda, sugar, and zest.
- Cut the butter into small cubes then work it into the mixture (using your fingers or pastry cutter) until lit resembles a coarse meal.
- In a small bowl, whisk together the egg and milk, then add to flour and butter. Use the fork to stir everything together until just moistened.
- Add strawberries and gently stir into dough. Don’t worry if some of the berries break up a bit or don’t stick in the dough; just push them back in.
- Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle.
- Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
- Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
- Bake for about 16 minutes, or until light golden brown.
- Cool for about 10 minutes, then make your glaze.
- For the glaze:
- In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.
- Enjoy warm with a fresh cup of coffee!