Strawberry Scones with Lime Glaze

Strawberry scones with lime glaze are fluffy tea-time-treats with a bright burst of strawberry goodness, dripping with zippy citrus glaze. Just one bite transports you back to the early days of summer, and the promise of the bounty of berries to come.

Summer on the 45th Parallel came in like a lamb, briefly raged like a territorial hippo in a dry lake bed, and has wound back down to cute fluffy barnyard friends.

What do all these bad analogies really mean? What it really means is that strawberry season ran a little longer than usual, so once the heat broke, I was able to crank up the oven and bake a batch of these strawberry scones with those sweet-little-end-of-season gems.

It’s just so hard to say goodbye to the first fruits of summer–especially when Strawberry Scones with Lime Glaze make such a sunny start to the day.

But wait!

What if strawberries are already out of season in your neck of the woods? Relax! Fresh raspberries, gooseberries, or blueberries can be easily substituted for the strawberries. Heck, you can even substitute lemon or orange for the lime. Go ahead and get a little crazy with breakfast!

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Preheat the oven to 400°F. Line two baking sheets with parchment of silicone baking mats.

Rinse, hull, and thinly slice the strawberries.

Whisk together the flour, baking powder, salt, and granulated sugar to combine.

Run some chilled butter through a box grater set over the flour mixture.

Quickly and gently toss the butter shreds to distribute them throughout; make a well in the center.

Whip a couple of eggs into some heavy whipping cream until blended.

Pour the cream mixture into the well of the butter mixture. Gently fold it all together until a slightly sticky dough comes together.

Turn the dough onto a lightly floured surface, rolling it into a rectangle of 1/2-inch thickness. Spread half of the strawberries on half of the dough, leaving a 1/2-inch margin around the edges.

Fold the non-berried half of dough over the strawberry half, pressing gently to seal. Turn the dough one-quarter turn, and re-roll the dough to a 1/2-inch thick rectangle.

Repeat with the remaining strawberries, folding the dough over, turning it one-quarter turn, and again rolling it again to 1/2-inch thickness.

Cut the scones with a 3-inch cutter, re-rolling the dough as needed.

Place the strawberry scones three inches apart on the prepared baking sheets before brushing the tops with milk. Bake the scones for 15 minutes, or until they are golden brown. Remove the scones from the oven, transferring them to a wire rack to cool.

While the strawberry scones are cooling, prepare the lime glaze by stirring together some powdered sugar, lime juice, and lime zest. Spoon the glaze over cooled scones. Allow the glazed scones time to rest for 10 minutes, or until the glaze has set.

Serve Strawberry Scones with Lime Glaze on the porch with a steamy chai latte. Be prepared to savor every last bite of summer strawberries!

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Nutrition

Calories

1623 cal

Fat

74 g

Carbs

204 g

Protein

34 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Kirsten Kubert

Yields 12

Strawberry Scones with Lime Glaze

Light and fluffy tea-time-treats with a bright burst of strawberry goodness, just dripping with zippy citrus glaze.

25 minPrep Time

15 minCook Time

40 minTotal Time

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Ingredients

For the Scones:
• 2 C. all-purpose flour
• 1 Tbs. baking powder
• 1 tsp. kosher salt
• 1 Tbs. granulated sugar
• 6 Tbs. unsalted butter, very well chilled
• ½ C. heavy cream
• 2 large eggs
• 1/2 C. fresh strawberries, hulled and thinly sliced
For the Glaze:
• 2/3 C. powdered sugar
• 1 ½ Tbs. freshly squeezed lime juice (more or less—to desired consistency)
• 1 tsp. fresh lime zest

Instructions

1. Preheat the oven to 400 degrees, and two baking sheet with parchment or silicone baking mats; set aside.
2. Beat the cream and eggs together until blended; set aside.
3. In a large bowl, whisk together the flour, baking powder, salt, and sugar to combine; set aside.
4. Grate the cold butter over the flour mixture by running it through the large holes of a box grater.  Evenly distribute the shredded butter by gently tossing it with the flour mixture. Make a well in the center. Slowly pour the egg mixture into the well, stirring until just combined.
5. Turn the dough out onto a clean, well floured surface.  Sprinkle a little more flour on top, and roll the dough out to a uniform ½-inch thickness. Place half of the strawberry slices over half of the dough, leaving space in between the fruit, and giving a clean ¼-inch margin around the edge. Fold the other half of the dough over the strawberries, lightly pressing to seal.
6. Turn the dough one-quarter turn, and roll it to a ½-inch thickness again.  Place the remaining strawberries over half of the dough, leaving space in between the fruit, and giving a clean ¼-inch margin around the edge. Fold the other half of the dough over the strawberries, lightly pressing to seal.  Re-roll the dough to a ½-inch thickness, and cut out scones with a 3-inch round cutter; re-rolling scraps, as necessary.
7. Place the scones 3 inches apart on the prepared baking sheets. Bake the scones for about 15 minutes or until scones are golden brown outside, and cooked through. Allow scones to cool for 2 minutes on the baking sheets before transferring them to a wire rack to cool.
8. While the scones are cooling, prepare the glaze by stirring together the lime zest, fresh lime juice, and powdered sugar together with a fork, until smooth. Spoon glaze over cooled scones, and allow them to rest for 10 minutes to set.
9. Leftover scones may be stored at room temperature, if wrapped, for up to 3 days.

Notes

Recipe makes 12 - 15 scones (3 inches each)

7.8.1.2

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https://comfortablydomestic.com/2013/08/strawberry-scones-lime-glaze/

Comfortably Domestic - 2016