Tender homemade scones are one my favorite guilty pleasures, particularly when they’re made with fresh berries. This version, an adaptation of my go-to scone recipe, is made with fresh strawberries, which are chopped and then gently kneaded into the dough. Since the strawberries are sweet, I also added lime zest to the dough, and topped the scones with a tangy lime glaze. If you want to have these on hand to bake at will, freeze the unbaked scones on a baking sheet, uncovered, for 15 minutes, then transfer them to a sealable freezer bag and freeze until ready to bake (up to 2 months). A strong cup of Earl Grey tea is an ideal match for these buttery treats.
Makes 8 scones
- 6 tablespoons (85 grams) cold unsalted butter, cut into ½-inch cubes
- 2 cups (260 grams) all-purpose flour
- 1/3 cup (66 grams) granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons finely grated lime zest
- ¾ cup plus 2 tablespoons (203 grams) heavy cream, plus another 1 tablespoon (14 grams) for brushing tops
- 1 cup (140 grams) coarsely chopped strawberries (wash and hull before slicing)
- Turbinado sugar, for sprinkling
Lime Drizzle Glaze:
- 1 cup plus 2 tablespoons (129 grams) confectioners’ sugar, sifted
- 2 tablespoons (30 grams) freshly squeezed lime juice
Make the scones:
- Place the butter cubes in the freezer for 15 minutes.
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a food processor, combine the flour, sugar, baking powder, salt and lime zest and pulse until blended. Add the cold butter cubes and process until the mixture forms coarse crumbs. Turn the mixture into a medium bowl and form a well in the center. Add the ¾ cup plus 2 tablespoons (203 grams) of cream to the center of the well and, using a rubber spatula or Danish whisk, gradually stir the flour mixture into the liquid. Add the chopped strawberries and gently knead the dough very lightly just a few times, until it comes together in a rough ball (the berries may get a bit smashed, but this will just make the scones more flavorful). Transfer the dough to a lightly floured work surface and gently pat it into an 8-inch round. Using a chef’s knife, cut the round into 8 wedges and arrange them on the prepared baking sheet, spacing them at least 1 inch apart. Brush the scones with the remaining 1 tablespoon (14 grams) of cream and sprinkle with turbinado sugar. Bake the scones for 18 to 22 minutes, until light golden brown on top and around the edges of the base. Let the scones cool on the baking sheet, set on a wire rack, for 10 minutes, then transfer them to the rack and cool completely.
Make the glaze:
- In a medium bowl, whisk together the sifted confectioners’ sugar and the lime juice until smooth and lump free. Scrape the glaze into a squeeze bottle or small, sealable plastic bag (if using the bag, seal it). Place the rack with the scones on it on top of a parchment paper-lined baking sheet. Drizzle the glaze over each scone, using all the glaze. Let the glaze set for 10 minutes before serving the scones.