These mouthwatering, buttery strawberry lemon scones are studded with fresh juicy berries and drizzled with a sweet and tangy lemon glaze. They’re easy to make and so yummy! Serve them for breakfast, brunch, or tea (if that’s your thing!).

Strawberry Lemon Scones

Strawberry Lemon Scone Recipe

These strawberry scones with a lemon glaze have me dreaming of having tea with my daughter in London. I don’t know about you, but I can’t wait to travel again! In the meantime, I’ll be baking up a batch of these strawberry lemon scones to enjoy at home. It’s not as fun as London but it’s a pretty good consolation prize!

If you’re new to scones, they’re like American biscuits (not to be confused with English biscuits which are cookies to Americans). But sweeter. And a bit denser and more crumbly. And they’re typically topped with a combination of tasty spreads like lemon curd, clotted cream or whipped cream, jam, and butter.

These ones are easy to make using just a few simple ingredients including fresh strawberries. And they’re perfect for making in spring and summer when strawberries are in season and at their peak sweetness.

Strawberry lemon scones drizzled with glaze

Easy Strawberry Lemon Scone Ingredients

Here’s what you’ll need to make these strawberry lemon scones.

  • All-Purpose Flour
  • Granulated, Confectioners’, and Demerara Sugar: I used granulated sugar in the dough and confectioners’ sugar in the glaze. And I sprinkled the top of the scones with crunchy demerara sugar right before baking to help give the top of the scones that sweet, crunchy texture. You could also use turbinado sugar.
  • Baking Powder: Baking powder works as the leavening agent in this recipe. Some scone recipes call for adding eggs to scone dough but this one is an egg-free scone recipe. I think omitting the eggs helps make the scones a little lighter in texture.
  • Kosher Salt
  • Cold Unsalted Butter: Using cold butter is key to getting the tender texture you want from your scones.
  • Heavy Cream: I use thick heavy cream in this recipe. Using a thinner liquid, like milk, would change the flavor and texture of the pastry.
  • Pure Vanilla Extract
  • Fresh Strawberries: This recipe works best with fresh, ripe strawberries. If you need to make a swap, I’d recommend using dried (not freeze-dried) strawberries. They will give you that strawberry flavor while keeping the texture flaky and light. I wouldn’t use frozen berries in this recipe since they contain more liquid.
  • Fresh Lemon Zest and Juice: The zest is for the scones and the juice is for the glaze.
Dough for strawberry lemon scones

Step-By-Step Baking Instructions

Here’s how to make these delicious strawberry lemon scones!

  • PREP: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • MIX TOGETHER DRY INGREDIENTS: In a large bowl, whisk together the flour, granulated sugar, lemon zest, baking powder, and kosher salt.
  • ADD THE BUTTER: Cut in the cold butter using a pastry cutter, 2 forks, or your hands until the butter is in pea-sized pieces. To keep your scones light and flaky, work the dough as little as possible. You could try using a food processor but it might overwork the dough. Tip: try adding cold grated butter (instead of the 1/4-inch cubes) for fluffier scones.
  • ADD THE CREAM, VANILLA, AND STRAWBERRIES: Whisk together 1 cup heavy cream and vanilla extract in a small bowl. Then pour the liquid ingredients over the flour and butter mixture. Stir with a spatula or wooden spoon just until dough begins to form. Then gently fold in the strawberries.
  • FORM THE DOUGH: Transfer the dough to a floured countertop and gently shape the dough into a ball with your hands. The dough will be sticky. If it’s too sticky to work with, add a bit more flour. If it’s too dry to form properly, add a bit more cream, a tablespoon at a time, until you get the desired texture.
  • CUT THE SCONES: Next, use your hands, or a floured rolling pin, to gently shape the dough into a 3/4-inch thick rectangle. Then, cut out the scones using a 4-inch round dough cutter. Transfer the scones to your prepared baking sheet.
  • BRUSH SCONES: Brush scones with heavy cream and sprinkle with coarse demerara sugar.
  • CHILL THE SHAPED DOUGH: Chill the prepared strawberry lemon scones (on the baking sheet) in the refrigerator for 15 minutes. This step is optional but is especially helpful in preventing your dough from over-spreading during the baking process.
  • BAKE: Bake the scones until the tops and edges are golden brown, about 15 minutes. Let the scones cool on the baking sheet for about 5 minutes and then transfer them to a wire rack to finish cooling.
  • GLAZE: While the scones are baking, mix together the confectioners’ sugar, lemon juice, and vanilla to form a thick glaze. When the scones are cool, drizzle the glaze on top of the scones. If you add the glaze too soon, the warm scones will absorb the glaze.
  • SERVE: Serve the strawberry lemon scones by themselves or slice them in half and top with your favorite toppings including butter, lemon curd, clotted or whipped cream, and jam.
Strawberry Lemon Scones Dough

A Few More Recipe Tips:

Here are a few more tips on making these strawberry lemon scones.

FOR FUFFIER SCONES: Grate the cold butter (instead of dicing it). This takes a few minutes more but you’ll get a better rise out of the scones.

MIX UP THE FLAVORS: This recipe is very versatile. You can sub out strawberries for other fruit such as blueberries, raspberries, or blackberries. You could also sprinkle with sliced almonds before baking.

STORING AND FREEZING: Store any extra baked scones in an airtight container at room temperature for a day or two. You can also freeze baked and cooled unglazed scones in an airtight, freezer-friendly bag or container. To thaw, leave on the counter for a few hours or overnight in the refrigerator. When ready to eat, just warm them in the microwave for 30 seconds or in a 300 degree F oven for about 10 minutes.

HELPFUL TOOLS: Silicone Baking Mat | Rolling Pin | Pastry Cutter | Dough Cutters | Pastry Brush

Plate of strawberry lemon scones

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Strawberry Lemon Scones

Homemade Strawberry Lemon Scones

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Description

These mouthwatering strawberry lemon scones are studded with fresh juicy berries and drizzled with a sweet and tangy lemon glaze. They’re easy to make and so yummy! Serve them for breakfast, brunch, or tea — if that’s your thing!

Ingredients

Units Scale

For the Scones:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon zest (about 1 lemon)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter diced into 1/4-inch cubes (or grated for a fluffier rise)
  • 1 cup heavy cream (plus extra for brushing the scones)
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped fresh strawberries
  • Coarse demerara sugar for sprinkling on top of scones

For Glaze:

  • 1 1/2 cups confectioners’ (powdered) sugar
  • 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • 1/2 teaspoon pure vanilla extract

Optional Traditional Scone Toppings:

  • Lemon curd, clotted cream or whipped cream, jam, butter

Instructions

  1. PREP: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.  Set aside.
  2. MIX TOGETHER DRY INGREDIENTS: In a large bowl, whisk together the flour, granulated sugar, lemon zest, baking powder, and kosher salt.
  3. ADD THE BUTTER: Cut in the cold butter using a pastry cutter, 2 forks, or your hands until the butter is in pea-sized pieces. To keep your scones light and flaky, work the dough as little as possible. You could try using a food processor, but it might overwork the dough. Tip: try tossing in cold grated butter for a fluffier rise (instead of the 1/4-inch pieces).
  4. ADD THE CREAM, VANILLA, AND STRAWBERRIES: Whisk together 1 cup heavy cream and vanilla extract in a small bowl. Then pour the liquid ingredients over the flour and butter mixture. Stir with a spatula or wooden spoon just until dough begins to form. Then gently fold in the strawberries.
  5. FORM THE DOUGH: Transfer the dough to a floured countertop and gently shape the dough into a ball with your hands. The dough will be sticky. If it’s too sticky to work with, add a bit more flour. If it’s too dry to form properly, add a bit more cream, a tablespoon at a time, until you get the desired texture.
  6. CUT THE SCONES: Next, use your hands or a floured rolling pin and gently shape the dough into a 3/4-inch thick rectangle. Then, cut out the scones using a 4-inch round dough cutter. Transfer the scones to your prepared baking sheet.
  7. BRUSH SCONES: Brush scones with heavy cream and sprinkle with coarse demerara sugar.
  8. CHILL THE SHAPED DOUGH: Chill the prepared strawberry lemon scones (on the baking sheet) in the refrigerator for 15 minutes. This step is optional but is especially helpful in preventing your dough from over-spreading during the baking process.
  9. BAKE: Bake the scones until the tops and edges are golden brown, about 15 minutes. Let the scones cool on the baking sheet for about 5 minutes, and then transfer them to a wire rack to finish cooling.
  10. GLAZE: While the scones are baking, mix together the confectioners’ sugar, lemon juice, and vanilla to form a thick glaze. When the scones are cool, drizzle the glaze on top of the scones. If you add the glaze too soon, the warm scones will absorb the glaze.
  11. SERVE: Serve the strawberry lemon scones by themselves or slice them in half and top with your favorite toppings, including butter, lemon curd, clotted or whipped cream, and jam.

Notes

  • STORING AND FREEZING: Store any extra baked scones in an airtight container at room temperature for a day or two. You can also freeze baked and cooled unglazed scones in an airtight, freezer-friendly bag or container. To thaw, leave on the counter for a few hours or overnight in the refrigerator. When ready to eat, just warm them in the microwave for 30 seconds or in a 300 degree F oven for about 10 minutes.
  • HELPFUL TOOLS: Silicone Baking Mat | Rolling Pin | Pastry Cutter | Dough Cutters | Pastry Brush
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Bake

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