Strawberry Lemonade Scones with Lemon Glaze

• 2/3 cup chopped ripe strawberries (about blueberry-sized pieces)
• 2 cups unbleached all-purpose flour
• 1/4 cup sugar
• 1 TBSP baking powder
• 1/4 TBSP baking soda
• 1/4 TBSP salt
• 1/4 cup cold unsalted butter, grated or cut into small pieces
• zest of 1 lemon
• 1/2 cup cold lowfat buttermilk
• 1 large egg
• 1 tsp vanilla extract
• strawberry lemonade glaze (see below)

Strawberry lemonade glaze

• 3–4 TBSP ripe strawberries, minced
• 1 cup powdered sugar
• 1 tsp freshly squeezed lemon juice
• 1 tsp milk (adjust to desired consistency)
• a pinch of salt
• Optional: extra lemon zest for more citrus flavor

• Preheat the oven to 400°F (200°C). Hull the strawberries, chop them into small pieces, and set them aside.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Grate or cut the cold butter into small pieces and incorporate it into the dry ingredients until the mixture looks like coarse crumbs. Stir in the lemon zest.
• In a separate bowl, whisk together the egg, buttermilk, and vanilla. Pour about half of the wet mixture into the dry ingredients and stir, then add the remaining wet ingredients and mix just until the dough comes together. The dough should be slightly dry. Knead briefly (about 12–15 strokes) on a lightly floured surface, then gently fold in the chopped strawberries. Shape the dough into a roughly 7-inch circle and cut into 6 to 8 wedges.
• Place the scones on a baking sheet and bake at 400°F for 15–20 minutes, until golden and a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool slightly.
• While the scones cool, make the glaze: combine the minced strawberries with powdered sugar, lemon juice, milk, and a pinch of salt. Whisk until smooth, adjusting thickness with more powdered sugar to thicken or a splash more milk or lemon juice to thin. Drizzle the glaze over cooled scones and serve.