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Strawberry Poppy Seed Scones with Fresh Lemon Glaze
Strawberries are my absolute favorite fruit. However, I don’t usually bake with them. Sure I will make strawberry pie but the fruit is never cooked. I had picked up several pints of strawberries and some strawberry yogurt so I thought I might as well try some scones. Really, I should have doubled the batch. One of my kids was complaining that he only got to eat three of them. At the last minute I decided to add poppy seeds for a little crunch. For some reason it seems wrong to have poppy seeds without lemon so I threw a lemon glaze together and brushed over the tops after it was baked. These are sweet enough to be dessert but perfect for breakfast. I could eat scones any time of day. I’m thinking I will be making these again soon, maybe right now! I am loving them and I think you will too.
Strawberry Poppy Seed Scones with Fresh Lemon Glaze
Ingredients:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
2 tablespoons poppy seeds
3 tablespoons melted butter
6 oz strawberry Greek yogurt
1/2 cup sour cream
1 cup strawberries, rinsed, capped and diced
for glaze:
1/4 cup powdered sugar
2 tablespoons fresh lemon juice
Cooking Directions:
Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, baking soda, salt, sugar and poppy seeds. In a separate medium size bowl, add butter, yogurt, and sour cream mixing until smooth. Fold in strawberries. Pour wet ingredients into dry and mix just until combined. Pour mixture onto a lightly floured surface and form into a circle about 1/2 inch thick. Cut with a sharp knife into 8 wedges.
Carefully transfer to a lined or greased baking sheet keeping the wedges in a circle shape. Bake for 17 to 20 minutes or until scones are lightly browned and cooked through. Remove from oven.
In a small bowl combine powdered sugar and lemon juice until smooth. Brush over baked scones. Serve warm or at room temperature.
Enjoy!
Miss
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{ 11 comments… read them below or add one }
These look delicious!
I read your tweet about watching birthing mama cows–hows that goin’? Is it OK to talk about ag on a food blog?
Thanks! Calving is going fine, despite the weather. We haven’t calved heifers in a while and it’s been interesting getting it all explained to our six year old. He thinks it’s crazy that they can be born in the middle of the night! Talking Ag on a food blog now that’s crazy!
Those look so amazingly wonderful. Great job on creating such a wonderful looking recipe. I bet it tastes as good as it looks.
What a pretty picture!
I love strawberries, too! The scones look amazing, and your photo is gorgeous (as usual), Milisa!
they look great and the accompanying fruit make it a well-balanced breakfast:)
What was the texture of the strawberries after they were baked? Did they get soft? Also, how did you store them? Thanks! Annie
The strawberries were a little soft, but I wouldn’t say mushy, they held their shape and I thought the texture was fine. I actually didn’t store them because they were gone in about 10 minutes after I took them from the oven. You should be able to store them in an airtight container for a day and probably for a couple of days in the refrigerator.
Ooo I’m not a scone person, but these look exceptional!
I’m totally a scone person and these look wonderful. I would have never thought to do poppy seeds with strawberries but I like the combo!
These look really great and refreshing — perfect teaser for Spring!