Strawberry Scones with Lemon Glaze

Ingredients

• Unbleached White Pastry Flour

  Bob's Red Mill

  1 ¾ cup or 238g

• Granulated sugar

  white

  ¼ cup or 50g

• Baking powder

  double-acting, sodium aluminum sulfate

  1 tbsp or 14g

• Freeze Dried Strawberries

  Trader Joe's

  1 oz or 28g

• Salt

  table

  ⅜ tsp or 2g

• Butter

  unsalted

  5 tbsp or 71g

• Cultured NonFat Buttermilk

  Hiland

  ⅔ cup or 67g

• Vanilla extract

  ¾ tsp or 3g

• Powdered sugar

  ½ cup unsifted or 60g

• Lemon juice

  3 tsp or 15g

Directions

1. (source: https://www.cookinglightdiet.com/search?search_term=scone&filter=all_recipes)
2. Preheat oven to 400°F. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, granulated sugar, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives (or your fingers) until mixture resembles coarse meal. Add strawberries; toss to combine. Combine buttermilk and vanilla; drizzle over flour mixture. Toss with a fork until dough comes together; knead lightly in bowl to bring dough together. Turn dough out onto a lightly floured surface; pat dough out into a 7-inch circle. Cut dough into 8 equal wedges. Arrange dough wedge on a parchment-lined baking sheet. Bake at 400°F for 15 minutes or until lightly browned. Cool slightly. Combine powdered sugar and lemon juice, stirring until thick and smooth; drizzle over scones.
3. Recipe Tips Freeze-dried strawberries have a super-concentrated berry-flavor; they work great here because, unlike fresh fruit, they don't let off any moisture as they cook. They can be rather expensive at specialty markets, but Target now carries them at a much lower price; look for their Simply Balanced line with the dried fruit.