Lemon and Almond Scones with Strawberries and Cream

Red, ripe strawberries with their luscious nectar soaking into delicate scones, graced with a fluffy cloud of sweetened whipped cream that’s blended with a scoop of mascarpone cheese, all scented with the essence of lemon and almond. Such a sweet way to bite into summer!

Strawberry shortcake is a wonderful Southern tradition. This classic dessert is made using everything from pound cake to angel food cake. And all are quite delicious. But a biscuit type “cake” is the traditional partner and ideal to showcase all that wonderful goodness.

Scones are perfect for breakfast or brunch but they also offer a great backdrop for this dessert. These sturdy little scones bring just enough sweetness without stealing the show. Flour whisked with sugar is the beginning to this treat along with a touch of baking powder to provide a gentle lift. Butter is added for a tender crumb plus eggs and cream for a dreamy bite. Then there’s a light, subtle touch of citrus compliments of a splash of pure lemon extract and fresh lemon zest with a bit of crunch from toasted almonds mixed into the dough.

Sprinkled with a dusting of sugar and baked until golden, they’re just waiting to soak up that delectable strawberry juice!

The strawberries are kept simple. Sliced and macerated with a touch of sugar to release their juices.

Spread a spoonful of the berries over a split scone followed by a dollop of the whipped cream.

A beautiful strawberry shortcake is a delicious way to soak up the summer season!

Lemon and Almond Scones with Strawberries and Cream

For the lemon and almond scones:

These lemon and almond scones are also wonderful for breakfast or brunch. Use a light touch when baking scones or biscuits. Over working the dough will result in a tough, chewy bite.

2 cups all-purpose flour, plus one tablespoon to dust the almonds

¼ cup granulated sugar, plus extra for dusting the scones

1 tablespoon baking powder

1 teaspoon kosher salt

1-½ sticks unsalted butter (12 tablespoons), very cold and cut into small pieces

2 extra-large eggs

¾ cup heavy cream

½ teaspoon lemon extract

½ teaspoon almond extract

Zest of 1 lemon, about 1 teaspoon

¾ cup toasted slivered almonds, chopped

Extra flour for rolling out the dough

Egg wash:

2 tablespoons cream or half and half

1 extra large egg

Preheat the oven to 425-degrees. Place the 2 cups of flour, ¼ cup of the sugar, baking powder and kosher salt into the bowl of a stand mixer. Mix together on low speed until blended together about 15 to 20 seconds.

Toss the pieces of cold butter in with the flour mixture. On low speed, blend the butter into the flour until it’s broken up into small pieces, about the size of peas. This takes about 3 to 4 minutes and it’s okay if there are some larger pieces.

Whisk together the 2 eggs with ¾ cup of cream, the lemon and almond extracts along with the lemon zest.

Pour the cream mixture into the dry ingredients. Blend on low until the cream and eggs are mixed into the flour and the dough has just come together, about 30 to 60 seconds. The dough will be somewhat sticky but don’t over mix it or the scones will be tough.

Stir the extra tablespoon of flour with the chopped almonds. Add to the dough, blending in on low speed, about 20 seconds.

Turn the dough out onto a large surface that has been dusted with flour. Sprinkle a small amount of flour over the top of the dough then gently gather the dough together. To make it easier to handle you can divide the dough into two pieces and pat each into a round, about 1” thick.

Cut out the scones using a 2” biscuit cutter, dusting the cutter with flour between cuts to prevent sticking. Place the scones on two large baking sheets that are lined with Silpat liners or parchment paper.

Make the egg wash by whisking together the 2 tablespoons of cream with the remaining egg. Lightly brush the top of each scone with the egg wash. Sprinkle the tops of each scone with the extra sugar, about 1/8” teaspoon on each.

Bake in a preheated 425-degree oven for 12 to 14 minutes or until golden in color.

Serve warm or at room temperature. To reheat, place the scones on a baking sheet and pop in a 350-degree oven for 8 minutes. Makes about 18 three-inch scones.

For the strawberries:

2 pounds fresh strawberries, rinsed, stemmed and sliced – you’ll have about 6 cups sliced

½ cup sugar

Toss the sliced strawberries with the sugar in a large bowl. Refrigerate until the sugar has dissolved and the berries are chilled and have released their juice, about 2 hours. Stir occasionally while chilling.

For the lemon scented whipped cream topping:

2 cups heavy cream, well chilled

½ cup mascarpone

½ cup powdered sugar

½ teaspoon pure lemon extract

½ teaspoon pure almond extract

Zest of 1 lemon, about 1 teaspoon

Beat the cream on medium speed until it just starts to thicken, about 1 to 2 minutes. Add the mascarpone, the powdered sugar along with the lemon and almond extracts and the lemon zest.

Continue beating on medium speed until the cream is thick and peaks hold, about 3 minutes.

To assemble:

Split the scones in half. Spoon about ¼ to ⅓ cup of the sliced berries plus some of the juice from the berries over the scone. Top with a dollop of the whipped cream and serve immediately.

Makes 18 scones and enough berries and cream for all.