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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
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
1/4 cup powdered sugar
2 tablespoons fresh lemon juice
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.