My friend wanted to bake some lemon lavender scones after dinner, and she wanted to show me how she made them. My friend had gotten the recipe from a pastry chef who worked in her office, and she had made some for me the last time I had visited. Unfortunately, her boyfriend gobbled them all up, and I wasn't able to try any that time. This time though, I would get to try them and help make them!
The scones were quite easy to prepare and quick to bake. I watched as my friend spooned the lavender glaze over the hot scones. Lavender pistachio sugar was dusted over the glistening pastries. The buttery smell of freshly baked scones with hints of lavender and lemon enticed us to risk burning our fingers in order to gobble them up. They were absolutely delicious and comforting, even more so with strawberry jam and lemon curd.
Fast forward to the next morning, we stopped by a farmers market where we both picked up this Strawberry Yuzu mixer from AKA Mixology. There was a slight complexity to the mixer's sweetness and tartness that made me want to do more than just add a splash to gin or vodka. I wanted to create a recipe with it. And as an homage to the short but fun weekend I spent with my friend in Austin, I came up with these strawberry yuzu scones.
Each bite of these scones yields a buttery, fluffy texture that gives way to chunks of juicy strawberries. and aromas of lemon. The strawberry yuzu glaze mirrors the scone's flavors, but packs more of a punch. A small dusting of black pepper and Pakistani dried rose petals help balance out the tartness and sweetness of the berries and lemon. A weekend's worth of memories packed in a pastry that takes just 20 minutes to make- I hope you enjoy making and eating these!
2 cups ap flour
2 tbls sugar
1 tbls baking powder
1/8 tsp baking soda
1/4 tsp salt
6 tbls butter, chilled and cubed
1 cup buttermilk
1 zest of lemon
3 - 4chopped strawberries (adjust as desired)
as needed powdered sugar
as needed milk
black pepper –optional
1*strawberry yuzu mixer – teaspoon
1 In a large bowl, combine the flour, sugar, salt,baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg, vanilla, lemon zest, and buttermilk until blended; add to crumb mixture just until moistened. Mix in strawberries *Do not over mix, mix just until the dough forms, if there’s dry crumbs at the bottom of your bowl, finish mixing by hand by gently folding the dough over itself.
2 Turn dough onto a lightly floured surface; lightly pat into shape. You may portion into a circle, cut into six wedges.
3 Separate wedges and place 1 in. apart on an ungreased baking sheet. Brush the tops with heavy cream and sprinkle with sugar or you can glaze AFTER baking. Bake at 350° for 10-15 minutes or until golden brown.
4 Glaze – I would start with 1/2 cup of powder sugar and a few teaspoons of milk and mixer - and mix /add milk/more sugar until you have the desired consistency.
5 If too runny- add more powdered sugar
6 If too thick – add more milk or mixer