3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter
2 large eggs
3/4 cup heavy cream
The zest of 1 small lime (about 1 tablespoon
The juice of 1/2 small lime (about 2 teaspoons)
3/4 cup fresh strawberries, cut into small pieces
1 egg, lightly beaten OR 1 egg mixed with 1 teaspoon milk, lightly beaten
1/2 cup confectioner's sugar
1 teaspoon lime zest lemon zest (1/2 teaspoon if you'd like a less pronounced lime flavor)
2 teaspoons lime juice (1 teaspoon if you'd like a less pronounced lime flavor)
a few drops of milk as needed
1. Preheat oven to 425 degrees. Place oven racks in top and bottom thirds of the oven. Line two large baking sheets with parchment paper.
2. Combine flour, sugar, baking powder, and salt in a large bowl and stir.
3. Cut the butter into small pieces, and add to the flour mixture. Mix with a pastry blender or fork, until a coarse meal forms with tiny pea-sized butter pieces.
4. Whisk eggs and heavy cream in a small bowl. Stir in zest and juice. Add to the flour and butter mixture. Begin to gently mix with a spatula. Add the strawberries. Mix until just combined. (It's OK if a few berries bleed.) Do not over mix, or the dough will become leaden.
5. Using a floured surface, shape the dough into 1 large or 2 small disks, about 1/2-inch thick. With a wet knife (to make slicing easier) cut the dough into triangular shaped scones. Place scones on parchment paper-lined baking sheets. Brush scones with egg wash.
7. Bake scones for 15 minutes, rotating pans mid-way through, or until puffed and golden; transfer to a rack to cool. Cool completely before glazing.
8. For the glaze: Whisk all ingredients in a small bowl until smooth. The glaze should cling to the back of a spoon. For easy clean up, place a sheet of parchment paper underneath the wire rack before glazing the scones. Drizzle glaze over scones. Cool completely until the glaze hardens.
Recipe created by Susan Russo of Food Blogga.