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
- Makes 16 Scones
- The Scones
All Purpose Flour
- The Lemon Glaze
Juice of one Lemon
Zest of one Lemon
- 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!