Strawberry Lemon Cream Scones Recipe 455

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a bowl, mix together flour, white sugar, baking powder, lemon zest, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Whisk together heavy cream, sour cream, egg, lemon juice, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined. Stir in the strawberries* and mix until just combined. Turn the dough out onto a floured surface, and pat into a 1" thick circle. Cut into 8 triangles. Brush the tops of each scone with a little bit of heavy cream, and bake for 15-16 minutes, or until scones are golden brown. While the scones are cooling, mix together powdered sugar (starting with 1 cup), lemon juice (beginning with 2 Tbsp), and lemon zest. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar. If it seems too thick, add in the last Tbsp of lemon juice. Pour the glaze over the scones and enjoy!

Steps:

• In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon zest, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened. , Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges. , Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm.

Steps:

• Heat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/4 cups cream just until moistened. Fold in strawberries. Turn onto a floured surface; knead 10 times., Pat into a 9-in. x 7-in. rectangle. Cut in half horizontally. Cut each half into four rectangles; separate and place on a greased baking sheet. Brush with remaining cream. , Bake for 25-30 minutes or until golden brown. Cool on a wire rack for 5 minutes. For glaze, in a small bowl, combine the confectioners' sugar, lemon juice, butter and milk; drizzle over warm scones. Serve warm.