Ingredients
2cupsall-purpose flour,spooned and leveled, plus more for hands and work surface
½cupgranulated sugar
1tbsplemon zest
2½tspbaking powder
2tsppoppy seeds
½tspsalt
½cupunsalted butter,frozen
½cupheavy cream,plus 2 tbsp for brushing
1large egg
1½tsppure vanilla extract
1cupstrawberries,fresh or frozen, chopped, do not thaw
sugar,coarse for topping
1cupconfectioners’ sugar
2tbsplemon juice,fresh, juiced
1tbspheavy cream,or milk
Preparation
Whisk the flour, sugar, lemon zest, baking powder, poppy seeds, and salt together in a large bowl. Grate the frozen butter using a box grater.
Add it to the flour mixture and combine with a pastry cutter, two forks, or fingers until the mixture comes together in pea-sized crumbs.
Place in the refrigerator or freezer.
Whisk ½ cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the strawberries, then mix together until everything appears moistened.
Pour onto the counter and, with floured hands, work dough into a ball. The dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1 to 2 more tablespoons of heavy cream.
Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
Place scones on a plate or lined baking sheet, then refrigerate for at least 15 minutes.
Preheat the oven to 400 degrees F.
Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange the scones 2 to 3 inches apart on the prepared baking sheets.
Bake for 22 to 25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes.
Whisk the confectioners’ sugar, lemon juice, and heavy cream together in a bowl, then drizzle them over the warm scones.
Serve and enjoy!
