1 cup fresh supersweet corn
1/2 cup sour cream
1 large egg
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice + 1 1/2 teaspoons, divided use
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cornmeal, plus additional for dusting
6 tablespoons cold butter, cut into small pieces
1 cup coarsely chopped strawberries
1/3 cup confectioners's sugar
Heat oven to 350 degrees. Coat cookie sheets with nonstick cooking spray.
In a food processor or blender, blend corn and sour cream until pureed.
In a large mixing bowl, whisk together corn puree, egg, granulated sugar, vanilla, lemon zest and 2 tablespoons lemon juice until well combined.
In a medium mixing bowl, sift together flour, baking powder and salt; whisk in cornmeal until combined. Knead in butter using fingertips or forks until well incorporated and mixture starts to clump together and form pea-size lumps. Stir buttery-flour mixture into corn mixture until just combined. Stir in strawberries until just combined. Chill dough in refrigerator or freezer until firm - about 20 minutes.
Place dough on a surface lightly dusted with cornmeal and form an 8-inch round; slice into 10 triangles. Transfer triangles to cookie sheets. Bake 20-25 minutes or until golden brown. Cool scones on wire racks. Drizzle with glaze.
To make the glaze, stir together remaining 1 teaspoon lemon juice and confectioners' sugar in a small bowl until well combined.
Makes 10 scones