Strawberry Lemon Scones
Buttery scones filled with sweet strawberries and topped a lemon glaze!
Hello, sweet friends! I hope today’s post finds you all well!
As you know this gal here is all about spring! Especially late spring!
And there are many reasons for that. But one of the biggest reasons is the fresh produce that starts popping up from my garden and local farm stands.
Some of my favorites are cherries, asparagus, rhubarb, and of course ruby red, juicy, and delicious…strawberries!
Oh how I LOVE strawberries!
It’s a little bit too early to head to our local strawberry patch, but I was able to find some yummy strawberries recently at our local grocery store. Usually ‘store-bought’ ones have little to no flavor, but not this time! So I grabbed up a few pints and I’ve been eating them in my overnight oats, on salads, and of course, baking with them!
Today I’m going to share one of my favorite late-spring sweet treats that I just know you’re going to love!
So let’s get started!
What you’ll need:
- All-Purpose Flour
- Baking Powder
- White Sugar
- Butter (COLD)
- Heavy Cream
- Lemon Zest
- Lemon Juice
- Powdered Sugar
What’s the secret to flaky scones?
I’m so glad you asked! It’s BUTTER. COLD BUTTER! To make sure mine is super cold, I use frozen butter. But first I whisk together my dry ingredients. Then I add the butter and quickly use my pastry cutter to cut in the butter so it ends up in pea-size bits in my flour mixture.
Then I make a little well in the center of my flour mixture and pour in ice-cold heavy cream and one egg and the vanilla. A fork is all you need to combine everything until it’s just moist. Don’t over stir. (Or is it over fork?)
Now it’s time for those juicy strawberries. But because they are juicy and we really don’t need any more liquid, I like to sprinkle a little flour over them before I add them to the mix.
Once you have the strawberries mixed in pour the dough out onto a floured surface and begin shaping into a circle with floured hands. The dough is going to be a bit sticky so if it’s hard to work with just add a wee bit more flour. You’re going to want your circle to be about 8 inches (give or take). Then just use a knife or scraper to cut 8 triangles or wedges.
We aren’t looking for perfect triangles, friends. They will be in your tummy soon enough! 🙂 Once you have those scones cut, it’s time to place them on your baking sheet. I prefer to place them on parchment paper laid on top of my baking sheet, but I’m totally out, so I’m heading into the danger zone!
Do you bake the scones right away?
You could. But I wouldn’t. Instead I like to make sure they are SUPER cold so they won’t get all mushy or flatten out. How do I do that? Well, I place them in the refrigerator for about 15 minutes or so.
Then you’re going to want to brush a little more heavy cream over the top of those scones. Because that’s going to brown them up real nice.
Now comes the fun part! Drizzling that yummy lemon glaze over the top of those warm from the oven scones!
I think strawberries and lemon go hand in hand on the flavor combo scale, don’t you?
And speaking of flavor…these Strawberry Lemon Scones are packed with so much FLAVOR! They are also buttery and flaky. Oh yes, and did I mention delicious?
Here is the full recipe!
Strawberry Lemon Scones
A buttery-flaky scone filled with sweet strawberries and topped with a lemon glaze
- 2 cups all-purpose flour
- 1/3 cup white sugar
- 1 Tablespoon baking powder
- 6 Tablespoons butter frozen
- 1 tsp vanilla
- 1 egg
- 1/2 cup heavy cream ***(1 Tablespoon more for brushing on the tops)
- 1 Tablespoon Lemon Zest
- 1 cup strawberries diced
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
Preheat oven to 400. Whisk together flour, sugar, and baking powder. Add in frozen butter. Use a pastry cutter and cut butter into mixture until pea-sized. Make a well in the center of the mixture and add in cream, egg, and vanilla. Combine with dry ingredients using a fork. Do not over mix. Add a 1 Tablespoon of flour to strawberries and pour into mixture. Stir until just combined. Pour mixture out onto a floured surface. Using floured hands, form the dough into an 8- inch circle. Cut the dough into 8 wedges. Place each wedge a 1/2 " apart on a parchment-lined baking sheet. Place the scones in the refrigerator for 15 minutes. Brush the tops with 1 Tablespoon of heavy cream. Bake in the oven for 18-22 minutes or until the scones are golden brown. Remove from the oven and allow to cool on a baking rack. Meanwhile, whisk together powdered sugar and lemon juice in a medium bowl. Drizzle the glaze over the scones and serve.
My family LOVES these scones for breakfast. And my Mom enjoys them with her afternoon tea or coffee. But you can eat them any time of the day.
I won’t judge. I promise.
Looking for more scone recipes? Try these!
Thanks so much for stopping by!