Strawberry Lemon Scones with Lemon Glaze

strawberrylemonsconesThis weekend we attended Sunday’s Easter service at Awakening Church, a nondenominational Christian church where my family and I feel a strong sense of community among our peers. I volunteered to bake five dozen allergy-free desserts for those who attended the two weekend services, so Strawberry Lemon Scones with Lemon Glaze and One Bowl Double Chocolate Chunk Cookies were on the menu. I was desperate to use my cast iron scone pan because I’ve only used it once before, and that actually produced my worst batch of scones! (I just checked on Amazon, and apparently it’s a Pre-Seasoned Cornbread Wedge Pan — oops, maybe that was the problem — I was making the wrong food item in it!) Glad I got that over with because once I followed the directions on the site and realized that just cutting them into pizza-shaped slices was sufficient, they stuck together perfectly. I used a gluten-free flour blend found here, or I also really enjoy the Trader Joe’s Gluten Free Flour — try to avoid Bob’s Red Mill Gluten-Free flour, which has a
metal aftertaste, in my opinion. And once I added the lemon glaze to the top (I must admit I added double the glaze that the recipe called for), they were divine! My 7-year old loved them, and numerous people came over to find out the recipe. So here it is! The recipe doesn’t specifically say when to add the strawberries, so just add it at the end and stir just enough to combine — do not over-mix! You can replace the strawberries with any type of filling — chocolate chips, blueberries, cranberries, or all three! It’s a very versatile recipe that I will use for breakfast/brunch treats more often.

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