Name: Strawberry Lemon Scones
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/3 cup sugar; 2 teaspoons baking powder; 1 teaspoon grated lemon zest; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup lemon yogurt; 1 large egg, room temperature; 1/4 cup butter, melted; 1 cup fresh chopped strawberries; 1/2 cup confectioners' sugar; 1 tablespoon lemon juice; 1/2 teaspoon grated lemon zest

Strawberry Lemon Scones

I'm wrapping up #BrunchWeek with an item that love to eat but rarely make, scones. I'm not sure why I don't make them at home, they're really easy. I found Jacqueline H's recipe for lemon blueberry drop scones on the Taste of Home site but it's strawberry season here so I used those.

The only other change to the recipe I made was to use Greek yogurt instead of regular. Most yogurt cups are only about 5oz now, so be sure to grab two.

Instead of greasing the baking sheet I used silicone baking mats to line them. I find they work well and makes for much easier clean up.

To drop the scones I used a medium cookie scoop. That ensures the batter all gets portioned evenly and they all cook evenly.

I really enjoyed the little pop of lemon in the glaze but you certainly could use vanilla as well. I'm looking forward to making these again with blueberries from our bushes next month and blackberries later in the summer.

I hope you've enjoyed #BrunchWeek as much as I have! Thank you so much Christie for hosting #BrunchWeek and to all of the other awesome bloggers for sharing their recipes, you can find those using the links down below.

Strawberry Lemon Scones

Yield: 14

Author: Jolene's Recipe Journal

Ingredients

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon zest
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon Greek yogurt
1 large egg, room temperature
1/4 cup butter, melted
1 cup fresh chopped strawberries

Glaze

1/2 cup confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest

Instructions

In a large bowl, combine the first 6 ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in berries.
Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.