The first time I ate a scone was a pretty terrible experience. It was dry, crumbly, and tasted like baking soda. I never had the desire to make them because I didn't want to end up with a bunch of bricks. I finally built up the courage, and I couldn't be more pleased. These Fluffy Starwberry Vanilla Scones with Lemon Glaze are the perfect combination of sweet and tangy. They are moist, soft, and taste like spring. Take it from a former scone hater, these scones are amazing! —Fallon Graham
All Purpose Flour
The Lemon Glaze
Juice of one Lemon
Zest of one Lemon
In This Recipe
Combine flour, baking powder, sugar, and salt in a food processor. Pulse 6 times to combine the ingredients.
Add the strawberries and pulse another 6 times. The mixture should turn pinkish.
Add the almond bark and butter. Pulse until the mixture resembles cornmeal.
Pre-heat the oven to 425 degrees.
Pour the contents of the food processor into a bowl and with a rubber spatula, fold in the heavy cream.
Once the liquid is absorbed and a batter has formed dump the mixture onto a work surface including all the floury bits that haven’t mixed in all the way.
Sprinkle the dough with the cinnamon and knead a few times to form a ball.
Pat the ball down to a 3/4 inch thick circle and cut out scones with a biscuit cutter or dough scraper. I used a 3 inch diameter biscuit cutter.
Place the scones on a cookie sheet lined with parchment paper.
Place the sheet on the lower middle rack of the oven. Bake for 10 to 12 minutes until the tops become slightly golden.
Remove from the oven and place on a wire rack to cool for 20 minutes before adding the glaze.
In a small sauce pan over low heat, combine the glaze ingredients.
Once the butter has melted and the ingredients combined to form a smooth glaze, remove from the heat.
After the scones have cooled, drizzle the tops with two layers of the lemon glaze. Garnish with a pinch of lemon zest, and enjoy!