Strawberry Sour Cream Scones with Lemon Icing
The Strawberry Sour Cream Scones with Lemon Icing are a tender scone loaded with strawberries and topped with a drizzle of lemon icing.
Print
Pin
Servings: 8 scones
Calories: 284kcal
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup cold butter cut into cubes
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 egg
- 1 cup finely chopped strawberries
Lemon Icing
- 1 cup powdered sugar
- Dash salt
- 2 to 2 1/2 tablespoons lemon juice
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, a baking mat, or lightly grease.
- Add and mix the flour, baking powder, salt, and sugar in a large bowl. Add the cubed butter and use a pastry cutter or a fork to cut the butter in until small crumbs form.
- Combine the sour cream, heavy cream, egg, and strawberries and fold in, until the ingredients are combined.
- On a floured surface knead the dough slightly. Turn the dough on flour if needed.
- Pat out the dough into a 7-inch circle.
- Using a pizza cutter cut into 8 equal wedges.
- Place scones about 2 inches apart. Place in the preheated oven and bake for 14 to 16 minutes or until golden brown.
- Remove from the oven and cool completely on a cooling rack.
- Lemon Icing
- Combine the powdered sugar, salt,and lemon juice. Stir until you have the correct consistency. Drizzle over cooled scones.
Notes
- Make sure to use cold butter for this recipe.
- The sour cream and egg can be used right out of the refrigerator.
- Don't overwork the dough. Overworking makes the scone tough.
- Use a pizza cutter to cut the scones into wedges.
- Store leftovers in an airtight container in the refrigerator for a day or two.
- These scones freeze well.
Nutrition
Calories: 284kcal | Carbohydrates: 32.9g | Fat: 15.4g | Saturated Fat: 9.3g | Cholesterol: 59mg | Sodium: 254mg | Potassium: 280mg | Fiber: 1.3g | Sugar: 7.4g | Calcium: 106mg | Iron: 2mg