It's strawberry season, at least somewhere since they are plentiful and on sale in the grocery stores. It's still awhile until it hits here since we just got rid of the snow a week ago. My neighbor has been out of the country for the past couple of month and is flying home today so I made these treats to welcome her back.
Strawberry Lemon Poppy Seed Scones
2 cups flour
1/3 cup sugar
1 lemon - use all the zest in the dough
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter, cold and cubed
1/2 cup sour cream
1 large egg
2 tsp poppy seeds
1 cup fresh strawberries, diced
Glaze
1/2 cup powdered sugar
2 tbsp lemon juice
Mix all the dry ingredients together. Using a pastry cutter, cut in the butter until the dough turns into course crumbs. In a small bowl, mix together sour cream and the egg. Add into the dry ingredients and stir until it's completely combined. Turn out on to a floured surface. Pat into a circle that is approximately 1/2 - 3/4" thick. Cut into 8 slices and put onto a baking sheet lined with parchment paper. Make sure they are spread out since the scores will spread slightly. Brush 2 tbsp whipping cream on top of the scones. Bake for 15 minutes at 400°. Remove from oven and place on a cooling rack. Allow to sit for 10 minutes and then spoon glaze over the scones.
Glaze
1/2 cup powdered sugar
2 tbsp lemon juice
Mix all the dry ingredients together. Using a pastry cutter, cut in the butter until the dough turns into course crumbs. In a small bowl, mix together sour cream and the egg. Add into the dry ingredients and stir until it's completely combined. Turn out on to a floured surface. Pat into a circle that is approximately 1/2 - 3/4" thick. Cut into 8 slices and put onto a baking sheet lined with parchment paper. Make sure they are spread out since the scores will spread slightly. Brush 2 tbsp whipping cream on top of the scones. Bake for 15 minutes at 400°. Remove from oven and place on a cooling rack. Allow to sit for 10 minutes and then spoon glaze over the scones.
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