You know the saying, bad things come in groups of threes? Well, apparently it applies to cooking. It all began when I stumbled upon this beautiful image and recipe on Pinterest. The beautiful colors and detail made me completely forget that I don’t even really like gnocchi. I went to the market, bought the ingredients, dirtied just about every dish and pan in my kitchen only to end up with a sticky, lumpy mess. It was not pretty. (Aaron swears he loved it, but I am convinced that isn’t possible!) The next day, I decided to use up the last of the farmers market strawberries and make strawberry scones. I won’t name names, but the recipe was rather terrible if we are being honest. I tried a second recipe with not much better results. After three failed attempts in the kitchen, ready to trade in my apron for a drawer full of take-out menus, I found this trusty number from Ina Garten and… jackpot! I present to you the recipe that broke the curse and resulted in the most delicious scones! That’s kind of like killing two birds with one scone, don’t you think?
Strawberry Scones w/ a Lemon Glaze
(Adapted from Ina Garten– makes 12 scones)
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon grated lemon zest
- 1 stick cold unsalted butter, grated
- 1 large egg, lightly beaten
- 1/2 cup cold heavy cream
- 1 cup chopped strawberries
- 3-4 tablespoons fresh lemon juice
- 2 cups powdered sugar
- raw sugar for sprinkling the tops
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and lemon zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the strawberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut triangles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more triangles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and lemon juice, and brush with a pastry brush onto the scones.
(Do not store in an airtight container. They will get soft and mushy. )