Days are better when they start with these Fresh Strawberry Scones that are bursting with sweet strawberries and topped with a lemon strawberry glaze!
*Recipe from 03/28/12. Updated 05/29/18.
It’s the first day back after a long weekend. It’s always hard to get back into the work routine after an extended break! The weekend was filled with lots of sun, friends, and good food.
While I wish I was still spending all day outside instead of being stuck inside working, I’m taking comfort in the fact that, we can still eat good food! Starting the morning off with good food always helps.
Thankfully there are a couple of these fresh strawberry scones left from our most recent batch! And to make work a little easier (or harder depending on how you look at it!) the sun is still shining. And we’ll be able to spend the evening outside!
Given my recent baking binge with berries, it obviously wasn’t going to be long before scones appeared in my kitchen! Fresh strawberries combine with a bit of fresh lemon juice and zest to create a summer combination that will get your mornings started off right!
Grab a cup of your favorite coffee and one of these scones and head outside for a few quiet moments before the crazy begins!
Using strawberries in scones can sometimes make the texture of a scone a little off. So, I’ve included some tips that I follow to make sure the insides aren’t soggy or chewy.
A few tips to make these scones a success:
- Make sure your strawberries are as dry as possible. I like to take care of the berries first before starting to make the recipe. I start by rinsing the berries, patting them dry, and then dicing them. Once they’re diced, lay them out on a paper towel to soak up the extra moisture. Then prepare the rest of the scones.
- Gently mix the strawberries in with your hands. This will help keep the strawberries from getting mashed.
- Stir the wet ingredients in just until moistened. Don’t worry if it isn’t all wet. The dough will come together when you knead it.
- You will want to bake the scones until they are golden brown on the edges. If you pull them out before the edges are golden, the insides with be too moist and will become soggy.
- If your kitchen is warm, these scones should be eaten within a couple of days for best results.
- If you’re not going to eat them all the same day, only glaze the scones you are going to eat and put the glaze in a container to use when you need it for the rest of the scones.
For the Scones
For the Glaze