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

Blueberry scones

I really like scones, but hate how they leave you feeling so carbed-out. So I was really happy to find this recipe that uses a lot less flour for the same amount of end product. My one complaint was that the dough was really sticky, so be wary of that. Otherwise, they came out beautifully and tasted great. Light and fluffy, but retaining that flaky scone quality. Plus there are like a gazillion blueberries in every bite. Yum!

Makes 8 scones

For the scones:

2 1/2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, cold, cubed
1/2 cup cream, plus more to glaze
2 eggs
1 1/2 cups fresh blueberries
Zest of 1 lemon
Raw sugar, to sprinkle

Preheat the oven to 395°F. Grease a large baking sheet and set aside.

In a large bowl, mix together the flour, sugar, baking powder, and salt. Using your fingers, massage the butter into the dry mix until small balls form (about the size of blueberries, hehe). Then add in the lemon zest and blueberries.

Add in the eggs and cream, and mix with a fork until just combined. On a well-floured surface, knead the dough until it comes together (I found my dough to be reeeally sticky, so I added about 1/4 cup more flour). 

Form the dough into a rectangle 5"x12". Cut into 4 rectangles. Cut each rectangle into a triangle, so you end up with 8 triangles roughly 5"x3". Place dough onto the prepared pan and brush the scones with cream, then sprinkle with raw sugar. Bake for roughly 30 minutes or until golden brown. Cool for about 20 minutes, then serve!

Recipe adapted from Toasty Biscuit.