Fresh Strawberry Scones With Lemon-Strawberry Glaze

• FOR THE SCONES:
• 1 cup White Whole Wheat Flour
• 1-1/2 cup All-purpose Flour
• 2 Tablespoons Sugar Substitute
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1/3 cups Butter, Cold And Cut Into Pieces
• 1-1/4 cup Fresh Strawberries, Diced
• 1 Tablespoon Lemon Zest
• 2 Eggs, Beaten
• 1/2 cups Non-fat Milk
• Sugar For Coating, Optional
• FOR THE GLAZE:
• 1 Tablespoon Fresh Lemon Juice
• 1/2 cups Confectioners Sugar (This Will Result In A Thin Glaze. If You Prefer A Thicker Glaze, Add Sugar Until You Reach Desired Consistency.)
• 1 Medium-sized Strawberries, Cut Into Pieces

1. 1. Preheat oven to 400u0b0F. Line a baking sheet with parchment paper or a silicone baking mat.
2. 2. In a large bowl, mix together flours, sugar substitute, baking powder, and salt. With a pastry fork or blender, cut in the butter until it turns into coarse crumbs. Gently stir in strawberries and lemon zest.
3. 3. In a small bowl, whisk together eggs and milk until well combined.
4. 4. Pour egg mixture over flour mixture. Gently stir until just moistened.
5. 5. Place dough on floured surface. Knead dough gently about 7 times until it forms a shaggy ball. Pat dough into a round about 1-inch thick. Cut into 8 pieces. Place pieces onto parchment-lined baking sheet. (Optional: Brush with water and sprinkle with sugar.) Bake for 16-20 minutes or until just starting to turn golden brown.
6. 6. Meanwhile, in a small bowl, combine lemon juice and confectioners sugar until smooth. Add strawberry and beat with a hand mixer until strawberry is pureed. Refrigerate for about 5 minutes to allow glaze to thicken.
7. 7. Drizzle on scones after they have cooled for 5-10 minutes.
8. (Recipe adapted from Munchkin Munchies.)

flour, allpurpose, sugar substitute, baking powder, ubc, butter, fresh strawberries, lemon zest, eggs, nonfat, sugar, lemon juice, confectioners sugar, strawberries

Taken from tastykitchen.com/recipes/desserts/fresh-strawberry-scones-with-lemon-strawberry-glaze/ (may not work)