We had these for dessert on the fourth of July, and they were a perfect summer treat! I love the combination of lemon and strawberry! I didn’t have any lemon curd, so I just made a simple glaze with lemon juice and powdered sugar to top them, and it was perfect. It was also a great way to use up some strawberries that were teetering on the edge. I followed the recipe fairly closely, except that I substituted fat free half and half for cream (I didn’t have any) and left out the freeze dried strawberries. Definitely a good recipe to make again, perhaps with some other fruits like blueberries or even apples and cinnamon.
Strawberry Lemonade Scones
2 1/2 cups of all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (chilled, not softened), cut into cubes
1 cup diced fresh strawberries
1/2 cup freeze-dried strawberries
1 generous tablespoon lemon zest
2 eggs, beaten
1/2 cup heavy cream
prepared lemon curd
Preheat oven to 400 degrees F. In large bowl mix together flour, sugar, baking powder, and salt. With pastry blender, cut in butter cubes until mixture has coarse crumbs. Gently add both kinds of strawberries and the lemon zest. Make a well in the center of the mixture and set aside. In a medium bowl, mix together eggs and cream. Add egg mixture to flour mixture. Gently stir until moistened. Place dough onto a well floured surface. Gently knead the dough by folding and pressing it about 7 times, turning the dough a quarter turn after each fold. Move dough to a lightly floured parchment-lined baking sheet (or stoneware baking sheet without parchment). Pat dough into a ¾ inch-thick circle. Cut circle into wedges and separate each slightly. Brush wedges with cream and sprinkle with sugar. Bake 16-20 minutes until golden brown. Drizzle scones with lemon curd and top with sanding sugar.