I came across this delicious recipe for Scottish Cream Scones over at Arctic Garden Studio. I enlisted my little helper (my 3 year old) and today we enjoyed some seriously delicious scones.

Strawberry Lemon Balm Scones Recipe

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into 1/2 inch cubes
  • 3 tablespoons sugar
  • zest of one (meyer if possible) lemon
  • Approx 1 tbsp fresh, finely chopped lemon balm
  • 1/2 cup fresh strawberries
  • 1/2 cup heavy cream, plus more for glazing
  • 1 large egg

Preheat overnight to 425F.

Whisk together flour, baking powder and salt.

Great activity for little hands.

Add the butter to the mix. Sort of squish it around with your hands until it resembles a coarse meal with no lumps larger than a pea.

Also a great activity for little hands!

Add sugar, lemon zest & lemon balm and strawberries.

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I’ve added the lemon balm to the lemon zest.

Next, pour the cream into a bowl and whisk in the egg.

The little hands wandered off for a while.

Add your wet ingredients to dry and gently combine.

Now turn it out to shape it and knead it until you’ve got a nice, semi-firm circle–but try not to over-knead it. It shouldn’t take more than 12 passes at it.

Put it on your parchment paper lined cookie tray and cut it into 6-8 slices.


Glaze it by brushing on cream.


Let that baby bake for about 16 minutes until pale golden brown.


Take them out and let them cool just a little on a cooling rack. Make yourself a cup of tea or coffee and enjoy them warm!

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