I’m back! Let’s do this!Before we dive in, I want those of you that are even mildly type-A, OCD, or are simply opposed to big stinkin’ messes, to take a deep breath and picture your happy place. I imagine that involves watching the sun rise on a tropical island astride a a sparkly white unicorn with Ryan Gosling at your side. If he’s a bird; I’m a bird.
Oh fine. I suppose that wouldn’t be everyone’s idea of perfection. You could be really into sunsets.
Now take your happy place, smother it in the most delicious strawberry lemonade glaze ever, and get ready to lick anything and everything that comes into contact with this decadent confection.
This is quite possibly most delicious mess I’ve ever made. These fluffy buttermilk scones are bursting with fresh berries and lemon zest and sweetened to perfection with an addictive strawberry lemonade glaze.
Strawberry Lemonade Scones
Yield 6 fluffy scones
- 2/3 cup chopped ultra-ripe strawberries [aim for blueberry-sized bites]
- 2 cups unbleached, all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter
- zest of one lemon
- 1/2 cup cold lowfat buttermilk
- 1 large egg
- 1 teaspoon vanilla
- strawberry lemonade glaze [see below]
- strawberry lemonade glaze:
- 3-4 TBSP ripe strawberries, minced
- 1 cup powdered sugar
- 1 tsp freshly squeezed lemon juice
- 1 tsp milk
- a pinch of salt
- Love lemon? Add a bit of zest to the glaze for extra flavor!
- Preheat oven to 400F. Remove tops/hull from strawberries, chop into blueberry-sized bites and set aside.
- In a large mixing bowl, whisk together dry ingredients: flour, sugar, baking powder, baking soda, salt. Cut in the butter and add the lemon zest. I typically use a box/cheese grater to coarsely grate the cold stick of butter and then mash it into the flour with a fork. In a separate bowl, whisk together egg, buttermilk and vanilla. Pour about half of the egg mixture into the flour and mix. Add the remainder and stir until just moistened. The dough will be fairly dry. Knead a few strokes and gently fold in the strawberry. Some of the berries, if super ripe like mine, will smush into the dough when kneaded. Just go with it; they'll be sweet strawberry flavor in every bite!Lightly sprinkle a clean, flat surface with flour [the dough will be sticky] and gently knead your dough until smooth. Aim for about 12-15 total strokes, max. Shape into a 7 inch circle on your baking sheet and cut into 6-8 wedges.
- Bake at 400F for 15-20 minutes, until golden, using a toothpick to test the center. Move to a wire rack and allow to cool.Typical scone protocol is to steal one hot and fluffy scone straight from the oven and then wait for the second to cool enough to glaze. It's truly the best of both worlds!
- While you wait, whisk together the glaze. Combine strawberries with powdered sugar, lemon juice, milk, and a pinch of salt. Use a hand mixer [or a whisk and your soon-to-be-toned forearms] to whisk the ingredients into a pretty pink glaze. You can manipulate the thickness by adding a little extra powdered sugar or thin with a bit more milk/juice as desired. It's deliciously foolproof! Pour glaze onto cooled scones and snag one quickly before they disappear!
Don’t worry about the mess. Licking every surface they come into contact with is not only a totally acceptable method of cleaning, it’s basically a rule. Enjoy!
let’s get sconed: