Strawberry Lemon Cream Scones

Scones

• 2 c flour, plus more for work surface

• 6 T sugar

• 1 T baking powder

• 1⁄4 t kosher salt

• Zest of one lemon

• 1⁄2 c (1 stick) unsalted butter, frozen

• 1⁄2 c heavy cream, plus more for brushing on top

• 2 eggs

• 1 1⁄2 t vanilla bean paste

• 1 cup chopped strawberries, fresh or frozen

• Sparkling or demerara sugar for topping

Glaze

• 2⁄3 c confectioners’ sugar

• 1 T lemon juice

• 1-2 t heavy cream

In a medium bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Grate the butter into the flour mixture using the large holes in a box grater. Stir with a fork to incorporate. Fold in chopped strawberries.

In a small bowl, whisk together eggs, cream and vanilla. Add to the flour mixture, folding just until combined. Turn out onto a floured sheet of parchment lining a sheet pan. Pat into a circle about 1” thick and 8” in diameter. Refrigerate for 15-20 minutes (at this point you can cover the scones, refrigerate overnight and bake them the next day). Preheat the oven to 400 degrees.

Brush the scone disk with a bit of cream, and sprinkle liberally with sparkling sugar. Cut into 8 wedges and separate the wedges from each other (at least 1⁄2 “ apart). Bake for 20-25 minutes until lightly golden brown. Cool.

Whisk the confectioners’ sugar and lemon juice together to form a glaze. If it’s too thick, add a bit of heavy cream. Scrape glaze into a small zip-lock plastic bag. Snip the corner and drizzle the glaze onto the cooled scones.