Strawberry Lemon Scones
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, and are so perfect for the spring and summertime.
Quick Look: Strawberry Lemon Scones
Ready In: 37 minutes
Serves: 8
Calories: 400 Calories
Main Ingredients: butter, sugar, fresh strawberries, lemon
Why You'll Love It: Strawberry Lemon Scones are a fun and delicious springtime or summertime breakfast treat, that are great for a slow Sunday morning or hosting a brunch!
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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 - Lemon Coffee Cake and Lemon Poke cake are favorites! 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 fresh strawberries that are folded into the dough are not overpowering, offer a pretty color in the scones, and complement the lemon flavor perfectly. They're great to make during strawberry season, just like my Strawberry Dump Cake and Strawberry Turnovers.
Key Ingredients
Lemon - this recipe uses lemon juice and zest, so using fresh lemons is best for maximum lemon flavor.
Butter - it's important to start scones with cold butter. It creates steam and pockets of air while the scones bake, ensuring the scones are light and flaky, and not dense.
Heavy Cream - this adds moisture and creates a tender crumb.
Substitutions and Variations
Different Citrus - instead of lemon, you could use lime, orange, or grapefruit zest and juice instead.
Strawberry Substitute - you can omit the strawberries if you don't have them or don't want them. Alternatively, you could use raspberries or blueberries instead.
How to Make Strawberry Lemon Scones
Step 1. Combine the flour, sugar, baking soda, salt, and lemon zest in a large bowl.
Step 2. Add in the grated butter and combine with the dry ingredients until the mixture resembles coarse crumbs.
Step 3. Stir in the cream, egg, lemon juice, and vanilla extract until it's almost completely combined but not quite.
Step 4. 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!
Step 5. Transfer the dough to a floured surface/countertop and form into a 1" thick circle and then cut into 8 triangle shaped scones.
Step 6. 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.
Step 7. 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!
Expert Tips
Grate the 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.
Use cold ingredients - cold butter, cold cream, and cold eggs are key to creating tender, flaky scones. If the butter starts to soften while you're working with the dough, place it in the refrigerator for a few minutes before baking.
Measure the flour correctly - too much flour can make scones dry and dense. For the most accurate results, spoon the flour into your measuring cup and level it off with a knife.
Use fresh strawberries - fresh strawberries provide the best flavor and texture. Dice them into small pieces so they distribute evenly throughout the dough.
Strawberry Lemon Scones Recipe FAQs
Yes! You can prepare and shape the scones, then cover and refrigerate them for up to 24 hours before baking. You can also freeze the unbaked scones for up to 3 months and bake them directly from frozen, adding a few extra minutes to the baking time.
Absolutely. Allow the scones to cool completely, then place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature and add fresh glaze before serving, if desired.
I've never had that issue with this recipe, but dry scones are often caused by adding too much flour or over-baking. Be sure to measure the flour correctly and bake just until the tops are lightly golden and the centers are set.
Other Scone Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Strawberry Lemon Scones
Ingredients
- 2 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
- ½ cup unsalted butter VERY COLD, grated (see notes)
- 1 large egg
- ¾ cup heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- ½ cup chopped strawberries
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon 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!
