Summertime Strawberry Lemon Scones and Giveaway
Author: April | Food n' Focus
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ⅓ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1⅓ to 1½ cups heavy cream
  • ¾ cup coarsely chopped fresh Driscoll's strawberries
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 cup powdered sugar
  1. Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.
  2. In a medium bowl, whisk together flour, backing powder, salt, and sugar. Set aside.
  3. In a liquid measuring cup mix together vanilla extract and 1⅓ cups cream. Drizzle the cream mixture into the dry ingredients tossing and stirring as you pour in the cream. Add the strawberry chunks and lemon zest and toss together. Add 2 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.
  4. Using a medium cookie scoop, scoop balls of dough and place them onto the lined baking sheet. Place 1-inch apart on the prepared baking sheet and bake for 12 to 14 minutes or until golden brown and cooked through.
  5. Remove from the oven. Mix together the lemon juice and powdered sugar and drizzle over the tops of the warm scones.
Recipe by Food n' Focus - Food, Travel, Photography at