Indulge your senses with the delightful combination of sweet strawberries and zesty Meyer lemon in these irresistible scones! Perfect for breakfast, brunch, or an afternoon tea, these Strawberry Scones with Meyer Lemon are not only a treat for the taste buds but also a feast for the eyes. With just 35 minutes from start to finish, you can whip up a batch of these fluffy, buttery scones that will have everyone asking for seconds. Ready to impress your family and friends? Dive into this easy recipe and discover the secret to baking scones that are both tender and bursting with flavor!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1 cup diced strawberries
- 1 tablespoon Meyer lemon zest
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will ensure that the scones bake evenly and do not stick to the pan.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until well mixed.
- Add 1/4 cup of cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for achieving a flaky texture in your scones.
- Gently fold in 1 cup of diced strawberries and 1 tablespoon of Meyer lemon zest. Make sure the strawberries are evenly distributed throughout the mixture, but be careful not to overmix, as this can lead to tough scones.
- Pour in 1/2 cup of heavy cream and stir until the dough begins to come together. If the dough seems too dry, you can add a little more cream, one tablespoon at a time, until it holds together.
- Turn the dough out onto a lightly floured surface. With floured hands, gently knead the dough just a few times until it is cohesive. Pat it into a circle about 1-inch thick.
- Using a sharp knife or a bench scraper, cut the dough into 8 wedges. Alternatively, you can use a round cutter to make circular scones if preferred.
- Transfer the scones to the prepared baking sheet, spacing them about 1 inch apart. For a golden finish, you can brush the tops with a little extra heavy cream or milk.
- Bake in the preheated oven for 15-20 minutes, or until the scones are lightly golden on top and a toothpick inserted into the center comes out clean.
- Once baked, remove the scones from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your strawberry scones with Meyer lemon warm or at room temperature. They are delightful on their own or served with clotted cream or butter.
Tips
- Use Cold Ingredients: Ensure your butter is cold and cubed before mixing it into the dry ingredients. This helps create that flaky texture we all love in scones.
- Don’t Overmix: When incorporating the strawberries and cream, mix gently. Overmixing can lead to tough scones, so just combine until the dough holds together.
- Adjust the Cream: If your dough feels too dry, add a bit more heavy cream, one tablespoon at a time. The dough should be moist but not sticky.
- Cut Evenly: For uniform baking, make sure to cut your scones into even wedges or circles. This ensures they all bake at the same rate.
- Brush for Shine: For a beautiful golden finish, brush the tops of the scones with a little extra heavy cream or milk before baking.
- Serve Warm: These scones are best enjoyed fresh out of the oven or at room temperature. Pair them with clotted cream or butter for an extra special touch!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
