4.6/5
(15 Votes)
Ingredients
- For the glaze:
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons cold butter, cut into 1/4-inch cubes
- 1-1/4 cups plus 2 tablespoons heavy whipping cream, divided
- 1 cup frozen unsweetened strawberries, chopped
- 2 cups confectioners’ sugar
- 3 tablespoons lemon juice
- 1 tablespoon butter, melted
- 1 tablespoon 2% milk
Preparation
Step 1
Heat oven to 400 degrees Fahrenheit. In a large bowl, combine the flour, sugar, baking powder and salt.
Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/4 cups cream just until moistened. Fold in strawberries. Turn onto a floured surface; knead ten times.
Pat into a 9-in. x 7-in. rectangle. Cut in half horizontally. Cut each half into four rectangles; separate and place on a greased baking sheet. Brush with remaining cream. Bake for 25 to 30 minutes or until golden brown. Cool on a wire rack for 5 minutes. For glaze, in a small bowl, combine the confectioners’ sugar, lemon juice, butter and milk; drizzle over warm scones. Serve warm. Yields eight scones.
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