Recipe // Strawberry Heart Scones with Strawberry Lemon Glaze
Happy almost Valentine's Day my friend! I'm sure your blog roll is full of red and pink and hearts and flowers but I'm just going to add to all of the Valentine's-y-ness. I hope you don't mind because these scones, they are life changing. Fo realz. Now they aren't your typical super crumbly scone, these are soft and melt in your mouth. Fo realz. Yeah, I said fo realz again. It just needed to be said again.
And this glaze. Let me tell you people. I ate this out of the bowl with a spoon. It's super easy to make and you can either drizzle it over the scones or just slather it on there. Or eat it with a spoon. Then make another batch and repeat until you finally drizzle some on the scones.
Go whip up a batch of those scones and hand them out to your friends with cute little Valentine's. They'll love you. Unless you're like me and eat them all by yourself...in one day............
Strawberry Scones with Strawberry Lemon Glaze
1 cup strawberries, chopped
1 Tbsp granulated sugar
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/3 cup granulated sugar
1/2 cup butter, cold
1/2 cup milk
1 egg, whisked
2 tsp vanilla
2 Tbsp strawberries, pureed
1 cup powdered sugar
juice of 1/2 a lemon
1 Tbsp milk
1. Preheat oven to 425° and grease and lightly flour a baking sheet.
2. In a small bowl, toss together the chopped strawberries with the granulated sugar. Set aside until ready to use.
3. In a large bowl, mix together flour, baking powder, salt, and sugar with a wooden spoon.
4. Using a pastry blender, cut in butter to flour mixture until mixture resembles coarse crumbs. Make a well in the center. Pour milk, egg, and vanilla into the well and mix with a wooden spoon until just combined. Fold in strawberries.
5. Turn dough onto a floured surface and knead five to eight times. Pat into a rectangle, about half an inch thick. Using a heart shaped cookie cutter, cut out scones and place on greased baking sheet. Reform the dough into a rectangle until all of the dough is used. Using two fingers, make a slight indent into the center of each of the scones. Bake for 15-20 minutes, rotating halfway through baking. Let set on pans for two minutes before removing to a wire cooling rack.
6. Prepare glaze. Combine ingredients until smooth and creamy. The glaze should be thick enough where it drizzles easily but does not run, add more powdered sugar if needed. Drizzle or spread glaze over scones once they are cool to the touch. Wait to serve until glaze is hardened.