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.
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!
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!