These Strawberry Lemon Scones are light, flaky, and bursting with lemon flavor. The lemon flavor comes from a combination of lemon zest and lemon juice in the scones and in the glaze.
When it starts feeling like spring, even the tiniest inkling of a little warmth in the air and some green poking through the snow, I start craving spring flavors. Lemon is such a bright and happy flavor and honestly, I cook and bake with it year round. But when the flavor matches the season, it just feels like the stars are aligning. Strawberry Lemon Scones baked for breakfast or brunch on a March or April morning are absolute perfection and full of hope for the season to come.
These Strawberry Lemon Scones are light, flaky, and bursting with lemon flavor. The lemon flavor comes from a combination of lemon zest and lemon juice in the scones and in the glaze. The diced strawberries that are folded into the dough are not overpowering, offer a pretty color in the scones, and complement the lemon flavor perfectly.
I have always thought of scones as difficult to make, and it wasn’t until I started actually making them that I realized that wasn’t true at all! Scones come together as easily as muffins with one extra step of forming them into a disc shape and cutting them into triangles. To start, combine the flour, sugar, baking soda, salt, and lemon zest in a large bowl. Add in the grated butter and combine with the dry ingredients until the mixture resembles coarse crumbs.
A note about grated butter: this is my absolute favorite way to prep butter for scones! It’s so easy with REALLY COLD butter (I put mine in the freezer for 30 minutes) and it mixes in with the flour mixture much easier than cubed butter.
Next, stir in the cream, egg, lemon juice, and vanilla extract until it’s almost completely combined but not quite. Fold in the diced strawberries to incorporate the strawberries and completely combine all of the flour into the dough. Be careful not to smoosh the strawberries – it’s a delicate balance!
Transfer the dough to a floured surface/countertop and form into a 1” thick circle and then cut into 8 triangle shaped scones. Transfer to a parchment paper lined baking sheet and bake in a 400 degree oven for 20-25 minutes. They should be baked through (no longer shiny on top) and slightly golden.
Prep the glaze by mixing together the powdered sugar, cream, and lemon juice. Drizzle over the warm scones and enjoy!
I promise, making these strawberry lemon scones is not difficult at all and it’s a great opportunity to try something different in the kitchen. Believe me, your family will thank you for the delicious treat!
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