Strawberry Lemon Scones

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5 from 1 vote

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

Prep Time15

Cook Time22

Total Time37

Course: Breakfast

Cuisine: American

Servings: scones

Calories: 410kcal

Author: Taylor Ellingson

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!

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.

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