Baskets of strawberries are appearing in the stores, and I can't resist trying them with whipped cream and lightly scented lemon scones. Bake up a batch for tea one afternoon, and savour with some friends. You can switch the whipping cream for creme fraiche, and even change the fruit, if you wish. Try making them extra lemony, with lemon curd! These are easy to bake and can even be made ahead and frozen, if you need to.
Ingredients:
2 1/2 cups flour
2 tbsps sugar
1 tbsp zested lemon rind
2 1/2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted cold butter, cubed
1 cup buttermilk
1 egg
Topping:
1 egg, lightly beaten
2 tsps sugar
In a large bowl, whisk together the flour, sugar, lemon rind, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut in the butter until the mixture resembles coarse crumbs. In a separate bowl, whisk together the buttermilk and egg. Pour into the flour mixture, stirring with a fork. You should end up with a ragged sort of dough.
Turn the dough out onto a counter, then knead gently about 10 times, to bring it all together. Pat out to about 3/4 inch thick, and cut out rounds with a 1 3/4 inch biscuit cutter. Set rounds about 2 inches apart on parchment paper-lined cookie sheets. Brush with beaten egg and sprinkle tops with sugar.
Bake scones at about 400 F for 10-12 minutes, until risen and golden. Remove from the oven and cool on rack. Serve with sweetened whipped cream and fresh sliced strawberries.
Makes about two dozen scones.
Adapted from Canadian Living
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