Mini Lemon Scones with Strawberries and Cream

By The Canadian Living Test Kitchen

260 people added this to their Recipe Box

Mini Lemon Scones with Strawberries and Cream

This recipe makes 24 servings

Nutritional Info
Per piece: about	-
cal	135135 cal
pro	3 g3g pro
total fat	8 g8g total fat
sat. fat	5 g5g sat. fat
carb	14 g14g carb
fibre	1 g1g fibre
chol	37 mg37mg chol
sodium	162 mg162mg sodium
% RDI:	-
calcium	33 calcium
iron	55 iron
vit A	77 vit A
vit C	1515 vit C
folate	1515 folate

More great recipes from this menu:

Don't worry about leftovers; scones freeze well and are perfect for breakfast. Devonshire cream (a clotted cream from England) is very thick and rich and does not require whipping. Look for small jars in the dairy section of the grocery store.

Ingredients

2 cups sliced hulled strawberries 2 2cups cupssliced hulled strawberrystrawberries
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1 tsp grated lemon rind 1 1tsp tspgrated lemon rind
1 1bottle (170 g) bottle (170 g)devonshire cream, or 1 cup/250 ml softly whipped cream
Scones:
2-1/2 cups all-purpose flour 2-1/2 2-1/2cups cupsall-purpose flour
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
1 tbsp grated lemon rind 1 1tbsp tbspgrated lemon rind
2-1/2 tsp baking powder 2-1/2 2-1/2tsp tspbaking powder
1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 cup cold butter , cubed1/2 1/2cup cupcold butter, cubed
1 cup buttermilk 1 1cup cupbuttermilk
1 egg 1 1eggeggs
Topping:
1 egg , lightly beaten1 1eggeggs, lightly beaten
2 tsp granulated sugar 2 2tsp tspgranulated sugar

Preparation

In bowl, combine strawberries, sugar and lemon rind; cover and refrigerate until chilled. (Make-ahead: Refrigerate for up to 6 hours.)

Scones: In large bowl, whisk together flour, sugar, lemon rind, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Whisk buttermilk with egg; add to flour mixture, stirring with fork to make soft dough.

With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Pat out into scant 3/4-inch (2 cm) thick round. Using 1-3/4-inch (4.5 cm) floured round or fluted cookie cutter, cut out rounds, patting out scraps and cutting more rounds twice. Place on parchment paper-lined rimless baking sheet.

Topping: Brush biscuits with egg; sprinkle with sugar. Bake in centre of 400°F (200°C) oven for about 12 minutes or until golden. Let cool on pan on racks. (Make-ahead: Store in airtight container for up to 24 hours or wrap in plastic wrap and freeze in airtight container for up to 2 weeks.) Serve with strawberries and cream.

Additional information : Variation
Mini Chocolate Scones: Reduce flour to 2 cups (500 mL). Add 1/2 cup (125 mL) cocoa powder. Increase sugar to 1/4 cup (50 mL).

Source : Canadian Living Magazine: July 2007