These easy scones are filled with sweet strawberries and tangy lemon flavor to make the correct addition to a cup of Lipton tea! I used to think tea turned into in reality dull, and that changed into partially because of an incident back whilst i was a baby that covered me at a mom/daughter tea brunch in which i was first uncovered to real sugar cubes and ended up going a touch loopy with what number of I positioned into my truly, truly small tea cup.
Ingredients
Scones
- 2 cups + 2 Tbsp all purpose flour
- 1/4 cup white sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 Tbsp lemon zest
- 1/2 cup unsalted butter cubed and cold
- 1 egg
- 1/4 cup heavy whipping cream plus more for brushing
- 1/4 cup sour cream
- 1 Tbsp lemon juice
- 1/2 tsp vanilla extract
- 3/4 cup strawberries finely chopped
Glaze
- 1 - 1 1/2 cup powdered sugar
- 2-3 Tbsp lemon juice
- 1 tsp lemon zest optional--it makes the glaze extra lemony!
instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a bowl, blend together flour, white sugar, baking powder, lemon zest, and salt. once mixed, reduce in the butter with a fork or pastry cutter till the aggregate resembles coarse crumbs.
- Whisk together heavy cream, sour cream, egg, lemon juice, and vanilla extract. Slowly add the wet elements into the dry components, and blend until just mixed.
- Stir inside the strawberries* and blend till just blended.
- turn the dough out onto a floured surface, and pat right into a 1" thick circle. reduce into 8 triangles.
- Brush the tops of every scone with a touch bit of heavy cream, and bake for 15-sixteen minutes, or till scones are golden brown.
- at the same time as the scones are cooling, mix collectively powdered sugar (beginning with 1 cup), lemon juice (starting with 2 Tbsp), and lemon zest. If the glaze appears too skinny, upload within the closing half cup of powdered sugar. If it appears too thick, upload in the final Tbsp of lemon juice.
- Pour the glaze over the scones and revel in!
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