Strawberry Lemonade Scones

These scones are fantastic! Definitely do the lemon curd! I got a recipe for one HERE and it works well for me. These are a great recipe for a summer breakfast treat and for using fresh strawberries that come in June!

Recipe Review:

LEVEL OF DIFFICULTY – EASY – MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 30. min prep
    • Rating: Moderate
  • Ingredients & availability
    • 10 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Mixing bowls
  • Knife
  • Cutting board
  • Grater
  • Basting brush

The Recipe

Time: 30 min. prep + 20 – 25 min. bake = 55 min. total

Servings: 8

Calories/scone: ~ 305

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 tbsps. sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, chilled, cut into cubes
  • 1 1/2 cup diced fresh strawberries
  • 1 tbsp lemon zest
  • 2 eggs, beaten
  • 1/2 cup cream (half and half, table, heavy, etc. all will work)

TOPPING:

  • sugar or sanding sugar
  • cream (any cream will do)
  • lemon curd

Directions:

  1. Preheat oven to 400F. In a large bowl mix together flour, sugar, baking powder, and salt. With pastry blender (or hands or food processor), cut in butter cubes until mixture has coarse crumbs. Gently add strawberries and the lemon zest. Make a well in the centre of the mixture and set aside.
  2. In a medium bowl, mix together eggs and cream. Add egg mixture to flour mixture. Gently stir until moistened.
  3. Place dough onto a well floured surface. Gently knead the dough by folding and pressing it quite a few times, turning the dough a quarter turn after each fold. Move dough to a lightly floured parchment-lined baking sheet (or stoneware baking sheet without parchment). Pat dough into a 3/4 inch thick circle. Cut circle into wedges and separate each slightly.
  4. Brush wedges with cream and sprinkle with sanding sugar or regular sugar. Bake 20 – 25 minutes until golden brown. Drizzle scones with lemon curd.

Coconut Lemon Crumble Bars

I made these squares for Mother’s Day and they did not disappoint! I found them on Pinterest and the recipe comes from Rock Recipes. A homemade lemon filling with the buttery coconut crumble just melts in your mouth. If you like lemon & coconut these are to die for!

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 10
    • Rating: Moderate
  • Involvement
    • 1 hour + 5 min. prep time
    • Rating: Difficult
  • Ingredients & availability
    • 10 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Measuring cups/spoons
  • Knife
  • Grater
  • Saucepan
  • Whisk
  • Mixing bowl
  • 9 x 13 inch baking pan

Time: 1 hour + 5 min. prep + 45 min. bake time = 1 hour + 50 min. total

Servings: 50 squares

Calories/serving: ~ 117/square

Ingredients:

  • 2 cups flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 2 cups dried coconut, medium cut
  • pinch salt
  • 1 cup butter, cut in small pieces

LEMON FILLING:

  • 1/3 cup cake flour
  • 1/3 cup corn starch
  • 1 1/2 cups sugar
  • 5 egg yolks, slightly beaten
  • Zest of 2 large, or 3 small lemons, very finely chopped
  • Juice of 2 large, or 3 small lemons
  • 2 cups water
  • 3 tbsp. butter
  • pinch salt

Directions:

  1. TO MAKE THE LEMON FILLING combine the corn starch, salt, cake flour, sugar and water in a medium saucepan.
  2. Cook over medium-low heat until the mixture thickens, stirring constantly. Remove from heat.
  3. Pour about 1/2 cup of the thickened mixture over the beaten egg yolks and whisk together quickly. This tempers the egg yolks so that they do not scramble.
  4. Pour this mixture back into the pot and whisk it in quickly. Return the pot to the heat and stir constantly for a few minutes until the mixture is thick and evenly smooth.
  5. Whisk in the lemon juice and zest and remove from the heat.
  6. Finally whisk in the butter and set aside to cool while you prepare the crumble mixture.
  7. FOR THE CRUMBLE mix together the flour, sugar, baking powder, coconut and salt.
  8. Using your hands or a pastry blender cut in the butter until the it is completely incorporated into the dry ingredients.
  9. Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan. Pour the lemon filling evenly over the bottom crumbs. Gently sprinkle the remaining crumbs over the lemon filling and press down gently.
  10. Bake in a 350 degree F oven for 40 – 45 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving.