Strawberry Scone Cookie with Lemon Icing
A healthy-ish scone, cookie, biscuit type experiment! This strawberry scone cookie with lemon icing is unique and yummy! Eating these feels like summer and it's an innovative way to use up some extra strawberries.
Ingredients
- 2 cups all purpose flour
- 1 large egg
- 1 cup strawberries diced
- ½ cup granulated sugar
- ¼ cup vegetable oil
- ¼ cup coconut oil melted
- 2 ½ tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
For the icing:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
Instructions
- Preheat oven to 350 ℉
- In a large bowl whisk vegetable oil, coconut oil, lemon juice, granulated sugar, lemon zest, vanilla, and egg until well incorporated.
- Stir in flour and baking powder, mix well. Add in a pinch of salt at this step, if desired. Stir in strawberries gently.
- Line a baking sheet with parchment paper and spoon mixture into little balls about the size of a ping pong ball. I used an ice cream scoop for this, it gets pretty messy if you try to use your hands.
- Bake 15 minutes, until golden brown.
- Let cool completely on a cooling rack before attempting to ice.
To make the icing:
- Add sifted powdered sugar, lemon juice, and lemon zest to medium size bowl, whisk until combined. Refrigerate any unused icing for 3-5 days.
For serving:
- Garnish Strawberry Scone Cookie with more lemon zest and powdered sugar after icing sets, if you'd like. Some fresh basil on top would be incredible for more adventurous palates!
Notes
Consume cookies within 3-5 days of making. Keep refrigerated
Nutrition
Serving: 1cookieCalories: 170kcalCarbohydrates: 26gProtein: 2gFat: 4gSaturated Fat: 4gCholesterol: 11mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 16gVitamin A: 35IUVitamin C: 5mgCalcium: 22mgIron: 0.9mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
