- 2 Tbsp (30 mL) lemon juice
- 1 cup (250 mL) milk or cream
- 2 3/4 cups (675 mL) all-purpose flour
- 1/2 cup (125 mL) granulated sugar
- 1 Tbsp (15 mL) baking powder
- 1/4 tsp (1 mL) EACH, baking soda and salt
- 1/2 cup (125 mL) cold butter, cut into cubes
- 1 cup (250 mL) fresh or frozen strawberries, cut in half or quartered if large
- 1 Tbsp (15 mL) all-purpose flour
- 1/2 cup (125 mL) icing sugar, sifted
- 1/2 – 1 Tbsp (7-15 mL) milk or cream
- 1 Tbsp (15 mL) light/white corn syrup
- Preheat oven to 425°F (220°C). Line 1 or 2 large baking sheets with parchment paper.
- In liquid measuring cup or a bowl, stir lemon juice into milk; set aside.
- In a large bowl, combine 2 3/4 cups (675 mL) flour, sugar, baking powder, baking soda and salt.
- Using pastry blender or two knives, cut in butter until mixture is crumbly.
- Pour in milk mixture; stir with a fork until a soft, slightly sticky dough forms.
- Using the heel of your hand and the sides of the bowl, press the dough together a few times until it forms a ball. If the dough is crumbly and too dry to form a ball, add a little extra milk until the dough comes together. If the dough is too sticky (sticks to hands), sprinkle a little extra flour over the dough and work it into the dough. The dough should be tacky, but comes away from hands easily.
- In a medium bowl, toss cut strawberries in 1 Tbsp flour.
- Transfer dough onto a floured surface and with floured hands pat out to a 9-inch (23 cm) circle, adding more flour to prevent sticking as necessary.
- Over half of the dough, spread out the strawberries. Fold the empty half of dough over the side with the strawberries and pinch edges together. Gently press down on the top layer of dough, trying not to crush the berries, until dough comes together and strawberries are dispersed. Fold the circle of dough in half again, making a quarter, then gently pat the dough out to a 9-inch (23 cm) circle and cut into 10-12 wedges (or pat out into two 6-inch circles; cut into 6 wedges).
- Place wedges on prepared baking sheet, at least 1-unch (2.5 cm) apart. Bake for 15 to 20 minutes, switching pans on racks halfway if using 2 sheets, or until puffed and golden. Let cool for at least 15 min before icing.
- In a small bowl, whisk together powdered sugar, cream or milk, and corn syrup to make glaze. Drizzle over cooled scones.
Pairs well with Georges Duboeuf Beaujolais Villages