I made two batches of these last week for Christmas breakfast and my gift exchange with my girls.  They were so good and quick / easy to make.  I’ve had a few failed attempts at scone making but these were just perfect.  You could substitute the strawberries and almonds for pretty much anything…blueberries, cranberries, any kind of berry. Or ya know, chocolate chips 🙂

For the scones:

2 cups flour
3 tablespoons sugar 
1 tablespoon baking powder 
1/2 teaspoon salt 
6 tablespoons butter 
1 cup heavy cream, plus another 1-2 tablespoons for brushing 
1/4 teaspoon lemon extract 
1/2 cup sliced almonds 
1 cup diced strawberries 

For the lemon glaze: 

1 cup powdered sugar 
4-5 tablespoons milk 
1/2 teaspoon lemon extract 
1/4 cup sliced almonds to garnish 

Preheat the oven to 400. In a large bowl, whisk together the flour with baking powder, sugar, and salt.  Cut the butter into small cubes and work into the mixture with your hands to form a coarse meal, lumps of butter within this mixture are okay.  Add 1 cup of heavy cream and the lemon extract.  Stir with a flat spatula until dough starts to form but don’t over mix it! Stir in the almond slices and strawberries.  Transfer dough to a floured cutting board or counter top and knead it by hand into a ball.  Pat down the dough into a thick circle.  Then cut the dough into 8 even triangles.  Line a baking sheet with parchment paper and transfer scones to the sheet.  Lightly brush the tops with the additional heavy cream.  Baking for approximately 15-18 minutes and let cool completely.  To make the glaze, add all ingredients to a bowl and whisk until it is creamy.  I wanted to be able to drizzle it across my scones so I added more milk.  Top with the additional almond slices and serve! Scones are typically best served the day they are made but will keep for about 2-3 days in an air tight container. 

Happy Baking! 


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