Mini Lemon Scones with strawberries and cream

I made this today, only they weren’t “mini” – I didn’t have a small round cutter, so I used a glass that was a bit large. They turned out well! Also, I used whipped cream.

Ingredients:

2 cups (500 ml) sliced hulled strawberries

1 tbsp (15 ml) granulated sugar

1 tsp (5 ml) grated lemon rind

1 bottle (170g) Devonshire cream, or 1 cup softly whipped cream

2.5 cups all-purpose flour

2 tbsp (30 ml) granulated sugar

1 tbsp (15 ml) grated lemon rind

2.5 tsp (10 ml) baking powder

½ tsp baking soda

½ tsp salt
1/2 cup cold butter, cubed

1 cup buttermilk

1 egg

Topping:

1 egg, lightly beaten

2 tsp granulated sugar

In bowl, combine strawberries, sugar and lemon rind; cover and refrigerate until chilled. (Make-ahead: Refrigerate for up to 6 hours.)

Scones: In large bowl, whisk together flour, sugar, lemon rind, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Whisk buttermilk with egg; add to flour mixture, stirring with fork to make soft dough.

With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Pat out into scant 3/4-inch (2 cm) thick round. Using 1-3/4-inch (4.5 cm) floured round or fluted cookie cutter, cut out rounds, patting out scraps and cutting more rounds twice. Place on parchment paper-lined rimless baking sheet.

Topping: Brush biscuits with egg; sprinkle with sugar. Bake in centre of 400°F (200°C) oven for about 12 minutes or until golden. Let cool on pan on racks. (Make-ahead: Store in airtight container for up to 24 hours or wrap in plastic wrap and freeze in airtight container for up to 2 weeks.) Serve with strawberries and cream.