1 day ago
Friday, March 18, 2011
So several weeks ago (slacker here), CSN offered me the opportunity to purchase an item from their vast amount of stores and give it a go. After some polls and much deep debating, I went with a mini scone pan by Nordicware- from CSN.
These babies were adorable! It's a great cast/aluminum pan with a super non-stick surface. It just has a 'good' weight to it!
I used a modified recipe from Creations By Kara, pretty much subbed out strawberries (on sale here for $1 a lb!) for the blueberries. They got RAVE reviews at my husband's job and I almost didn't want to send them I was munching on them so much! This recipe made 12 mini scones for me, probably because I'm not terribly good at proportioning out the dough.
Lemon Strawberry Scones with a Lemon Glaze printable
modified from creationsbykara.com
2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1/4 tsp salt
6 Tbsp cold butter
1/3 cup milk
1/4 cup fresh lemon juice
1 Tbsp lemon zest (+ ½t zest for glaze)
1 cup chopped strawberries (about the size of a blueberry chop)
3/4 cup powdered sugar
1 Tbsp lemon juice
1/2t of lemon zest
Combine flour, sugar, baking powder, and salt. Cut butter into dry ingredients till crumbly.
Stir in milk, lemon juice, and zest till just moistened. It will seem dry and crumbly- like it won’t hold together. Fold in strawberries.
Pat into a ‘shape’ about 1″ thick on lightly floured counter. You may have to work with it to get it to come together. Don’t over do it, just until it’s combined you don’t wanna mush up the berries!
Cut into wedges the approx size of shape of your pan. If you’re not using a scone pan, pat into a circle. Then cut wedges as close to uniform as you can get. Place on lightly greased scone pan - work it into the corners. Or place on a lightly greased cookie sheet.
Bake at 400° for about 12-17 minutes or till light golden brown. Watch your times here, you don’t wanna over do them! Time depends on size as well. Cool slightly, remove from pan and drizzle with glaze.
For glaze: Combine all ingredients in a small bowl. You may need more or less lemon juice to get the consistency you need.
Posted by Rebecca (Indecisive Baker) at 12:35 PM