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Strawberry Lemon Scones

A buttery-flaky scone filled with sweet strawberries and topped with a lemon glaze

Course Dessert
Cuisine American
Keyword lemon, scones, strawberries
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 8

Ingredients

  • 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

Lemon Glaze

  • 1 cup powdered sugar
  • 1-2 tablespoons lemon juice

Instructions

  1. Preheat oven to 400. Whisk together flour, sugar, and baking powder. Add in the 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 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.

Recipe Notes