Let’s Begin with
Strawberry Lemonade Scones
Walking through the local farmers market on Saturday morning you know that summer has officially begun in the Carolinas when you spot beautiful, bright red strawberries. One of my favorite things about living in the south is early sumer produce is available. There is nothing like biting into the first fresh berry of the season!
On May 1, I started a new CSA- an agreement with a farm for a set amount of produce each week. This was a big deal after having been a CSA member at a farm I loved for close to 3 years. A move to new part of town and city traffic left me looking for a new CSA and I can say that so far, I am very happy with my new choice and can’t wait to see what the rest of the summer brings. A CSA can be a bit scary to some, you get whatever the farmers put in your bag, but that’s half the fun! I’ve gotten to try some amazing new produce and be creative with my cooking.
Definitely not unusual, this week I received 2 pints of freshly picked (quite ripe) strawberries and since I happened to have some lemons on hand what better to make for my first blog post than one of my first ever recipes- strawberry lemonade scones!
Scones can be surprisingly easy, yet very impressive. These have a fresh summer bite but are indulgent enough for holiday weekend guests. Plus one of the best parts of scones as, opposed to other baked goods, is using cold butter. No need to remember to get the butter out of the fridge hours in advance!
Yield: approximately 16 triangular scones
- 3/4 cold butter, diced into small cubes
- 3/4 c milk
- 1/4 c lemon juice
- 2 t vanilla
- 3 T lemon zest
- 3 1/4 c all-purpose flour (plus extra for rolling out the dough)
- 1/3 c sugar
- 2 1/2 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 3/4 c strawberries, diced
- 3-4 strawberries, pureed
- 1 T lemon juice
- 1 T lemon zest
- 1 c powdered sugar
1. In a large bowl mix the flour, sugar, baking powder, baking soda, and salt.
2. In a small bowl mix the milk, lemon juice, vanilla and lemon zest. Set aside.
3. Cut the cold butter into small pieces (if the butter begins to soften during cutting put it in the freezer for a couple of minutes after cutting).
4. Add the butter to the flour mixture and break up the butter with your hands until it is well incorporated and the pieces of butter are broken down to a crumbly consistency.
5. Place the butter and flour mixture in the fridge while dicing the strawberries
6. Slowly add the milk mixture into the flour and begin to knead the dough in the bowl, when most of the milk has been added mix the strawberries into the dough then add the remainder of the milk mixture, knead until the dough has come together and there are not dry spots
7. Divide the dough in half in the bowl and place in the fridge. Roll the other half into a
1 -1/2″ thick round disk on a well floured surface (the dough will be sticky with the strawberries sticking out!). Cut the disk into 8 equal triangles (a pizza cutter makes this really easy but a knife will do the trick).
8. Gently move the triangles onto a baking sheet with a couple inches of space between them. Bake at 400 degrees for 8 to 10 minutes.
9. While the first batch is baking, remove the other half of the dough from the fridge and repeat the rolling and cutting process.
10. While the scones cool mix the pureed strawberries, lemon juice and zest, and powdered sugar. Drizzle the icing over cooled scones and enjoy!
*This might seem like an intimidating number of steps but I think you’ll be surprised at how easy these are to make.
Note: these can also be rolled out and cut into circles. I think the circular scones look a little less rustic and are nice if you’re making these for a brunch, shower, etc. The downside of cutting out circles is that the extra dough around the cut-outs, when re-rolled out will result in a few drier and less soft scones. **If you don’t have a biscuit cutter (like me!) you can use a well floured wine glass to cut out the scones.