Lemon strawberry scones

I adapted this recipe from its original "Lemon blueberry scones," but really you can use any berry you'd like. Blackberries, blueberries, raspberries, strawberries, boysenberries, snozberries (yeah ok Willy Wonka).

  

Makes 8 scones

For the scones:

2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
2 lemons, zested
Pinch of salt
1 stick unsalted butter, cold and cubed
1/2 cup heavy whipping cream
1 large egg
1 cup chopped strawberries

For the glaze:

1 cup powdered sugar
1 tablespoon freshly squeezed lemon juice, plus extra if needed

Preheat oven to 350°F.

In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. Using a pastry blender, cut in the butter until mixture resembles a coarse sand (alternatively, if using a stand mixer, mix in butter with paddle attachment until butter is pea-sized or smaller).

In a small bowl, whisk together the heavy whipping cream and egg until well blended. Pour cream into scone mixture and mix until it comes together as a dough. Stir in the strawberries (over-mixing the berries will squish the berries and dye the batter—try to avoid this).

On a lightly floured surface, place dough and form into a circle, flattening the top until dough is roughly an inch thick. Cut dough into 8 pie-shaped pieces and transfer to a baking sheet. Bake for 20-25 minutes, or until scones are lightly browned. Allow to cool to room temperature before glazing.

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If glaze is too thick, add lemon juice 1 teaspoon at a time until glaze is thick, but still runs.

Lightly drizzle glaze over scones and allow scones to sit for a few minutes for glaze to set before serving.

Recipe adapted from The Pastry Affair