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.

What You’ll Need

• All-Purpose Flour
• Sugar
• Baking Powder
• Salt
• Lemon 
• Unsalted Butter
• Heavy Cream
• Egg
• Vanilla Extract
• Strawberries
• Powdered Sugar

How to Make Strawberry Lemon Scones

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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Strawberry Lemon Scones

Flaky tender scones bursting with lemon flavor and fresh diced strawberries!

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: breakfast, brunch, scones

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Servings: 8 scones

Calories: 410kcal

Author: Taylor

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp lemon zest
• 1/2 cup unsalted butter VERY COLD, grated (see notes)
• 1 large egg
• 3/4 cup heavy cream
• 1 tbsp lemon juice
• 1 tsp pure vanilla extract
• 1/2 cup chopped strawberries

Lemon Glaze

• 1 cup powdered sugar
• 1 tbsp lemon juice
• 1 tbsp heavy cream

Instructions

• Preheat the oven to 400 degrees F.
• Line a baking sheet with parchment paper.
• In a large bowl, combine the flour, sugar, baking powder, salt, and lemon zest and stir to combine.
• Add in the grated butter and mix into the flour mixture with your fingers until it resembles coarse crumbs.
• Add in the egg, cream, lemon juice, and vanilla extract, and stir together with a spatula.
• Before it is all completely combined, fold in the strawberries, and then mix until it forms one dough mass.  The strawberries are delicate so they will get a little smashed but that’s okay.
• Transfer the dough to a floured surface/countertop and form into a 1” thick circle.
• Cut into 8 scones.
• Transfer the scones to the prepared baking sheet.
• Bake in the preheated oven for 20-25 minutes, until the scones are lightly golden brown and baked through.
• To make the glaze, stir together the powdered sugar, lemon juice, and heavy cream.
• Drizzle over the warm scones.
• Serve and enjoy!

Notes

I love using a box grater to grate very cold butter when making scones.  I stick my butter into the freezer for about 30 minutes and then grate it.  It makes the butter much easier to work with and incorporate it into the flour.  Alternatively, you can dice your butter into very small cubes.

Nutrition

Calories: 410kcal | Carbohydrates: 51g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 167mg | Potassium: 238mg | Fiber: 1g | Sugar: 22g | Vitamin A: 741IU | Vitamin C: 8mg | Calcium: 95mg | Iron: 2mg

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