Try HarborChase’s Seasonal Scone Recipe!
Our chefs take great pleasure in creating and sharing new scone recipes for residents, families, and guests to enjoy. This season, we introduce you to the rapturous delight of our Strawberry Lemon Mini Scones. This recipe takes the humble scone to a whole new level of decadence, with a stunning blend of flavors that makes each bite a memorable experience.
Here’s the best part – you can make these delectable treats right at home! Simply click the button below to view the full recipe.
Strawberry Lemon Mini Scones
Yield: 65 mini scones
Ingredients:
- 2 cups (250g) all-purpose flour (spooned & leveled) + more for hands and work surface
- ½ cup(100g) granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons lemon zest
- ½ cup (8 Tbsp; 113g) unsalted butter, frozen
- ½ Cup (120ml) Heavy Cream
- 1 Large Egg
- 1 Teaspoon Pure Vanilla Extract
- Lemon Glaze
- 1 cup (120g) confectioners’ sugar
- 2–3 Tablespoons (30-45ml) fresh lemon juice
Instructions
Whisk flour, sugar, baking powder, salt, and zest together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk the heavy cream, 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 as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1 or 2 more tablespoons of heavy cream. Press into a rectangle about 1” high and, with a sharp knife or bench scraper, cut into 1-inch-long strips. Then cross-cut into 1-1.5” squares. Cut each square diagonally to give you a triangular shape.
Place scones on a plate or a lined baking sheet and refrigerate for at least 10 minutes. (Optional step, but will help them hold their shape better!)
Meanwhile, preheat oven to 375°F.
Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange scones 2 inches apart on the prepared baking sheet(s).
Bake for 6-10 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze.
Make the glaze: Whisk the confectioners’ sugar and juice together. Add a little more confectioners’ sugar to thicken or more juice to thin. Place the glaze in a small deep bowl. Dip scones upside down into the glaze and place on a wire drip rack. Let harden.
Once icing is hardened, package scones into an 8 oz. mason jar; one jar will fit 5 per if your sizing is correct. It will last up to 5 days when sealed.
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