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
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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
- 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 tossing in cold grated butter for a fluffier rise (instead of the 1/4-inch pieces).
- 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 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.
- 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.
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