Strawberry Lemon Cream Scones Recipe 455 Food

STRAWBERRY AND ROSEMARY SCONES

Steps:

• For the scones: Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside.
• In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.
• For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes. Serve or store in an airtight plastic container for 2 days.
• Cook's Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the cream until the mixture forms a dough.

LEMON CREAM SCONES

Steps:

• Preheat oven to 375ºF.
• In a medium bowl, combine flour, granulated sugar, baking powder, and salt; stir in raisins and lemon peel.
• With a fork, stir in cream and enough water until dough comes together into a rough ball.
• On a lightly floured surface, knead dough 5 to 6 times. Place on a greased cookie sheet and pat into an 8-inch circle.
• With a sharp knife, cut halfway through the dough to mark into 12 wedges. Bake 20 to 30 minutes, until golden brown; remove to wire rack to cool.
• Cut into wedges while still warm, or cool completely before cutting.
• Serve warm or at room temperature with lemon curd.

STRAWBERRY SCONES WITH LEMON GLAZE

Steps:

• Heat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/4 cups cream just until moistened. Fold in strawberries. Turn onto a floured surface; knead 10 times., Pat into a 9-in. x 7-in. rectangle. Cut in half horizontally. Cut each half into four rectangles; separate and place on a greased baking sheet. Brush with remaining cream. , Bake for 25-30 minutes or until golden brown. Cool on a wire rack for 5 minutes. For glaze, in a small bowl, combine the confectioners' sugar, lemon juice, butter and milk; drizzle over warm scones. Serve warm.

STRAWBERRY SOUR CREAM SCONES

Steps:

• Preheat oven to 400°F.
• Combine and mix together flour, baking powder, baking soda, salt and sugar in bowl.
• Use a pastry blender or fork to cut cold butter into flour mixture until well combined and it looks like coarse crumbs.
• Gently mix in sour cream (or yogurt, flavored or plain) and chopped strawberries until combined.
• Knead slightly on work surface if needed.
• Divide dough in half and shape into two balls. Flatten ball and cut into four sections making triangles.
• Place on prepared baking sheet.
• Bake 18-22 minutes until scones are brown and don't give too much when touched.
• Let cool on wire rack.
• While cooling, cream together softened butter, cream cheese, and confectioners sugar. Add lemon juice to make a soft but still firm frosting.
• Use the corner of a zip top bag to make a pastry bag, cutting off a very tiny piece of the corner to "pipe" frosting onto cooled scones.
• Enjoy!