Fresh Strawberries & Cream Scones

sweet & tender www.katiebirdbakes.com

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Ingredients

granulated sugar lemon zest all-purpose flour baking powder salt unsalted butter heavy cream fresh strawberries turbinado sugar powdered sugar lemon juice

1. Preheat the oven to 400 degrees F. In a large bowl, rub the granulated sugar and lemon zest together with your fingertips until fragrant.

2. Whisk in the flour, baking powder, and salt. Add the cold cubed butter and cut it into the flour mixture with your fingertips, a fork, or a pastry cutter.

3. Add the heavy cream, and stir together until a shaggy dough is formed. Gently fold in the strawberries.

4. Turn the dough out onto a floured sheet of parchment paper. Turn it over on itself until a smoother dough forms. Pat the dough into a 1-inch thick disk.

5. With a bench scraper or a very sharp knife, cut the dough into 8 even wedges. Separate the wedges by at least an inch and transfer parchment to a baking sheet.

6. Brush a little heavy cream over the tops and sprinkle with turbinado sugar if desired - bake the scones for 18-20 minutes, until they are just starting to brown.

7. Whisk together powdered sugar, lemon juice, heavy cream, and salt until a smooth and pourable consistency is reached. Drizzle over the scones.

Click here for the recipe!

A few more easy scone recipes!

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