Go Back
A close-up shot of delicious Strawberry Lemon Cream Scones, drizzled with a sweet white glaze, on a white platter with fresh strawberries.
Layla

Strawberry Lemon Cream Scones

These delightful Strawberry Lemon Cream Scones are bursting with fresh strawberry pieces and bright lemon zest, creating a perfect balance of sweet and tangy. Baked to a golden perfection, they're wonderfully tender and crowned with a luscious lemon glaze.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: American, British
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Scones
  • 2 1/4 cups All-purpose flour
  • 1/4 cup Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter (1 stick), very cold, cut into 1/2-inch cubes
  • 1/2 cup Heavy cream plus 1-2 tbsp for brushing
  • 1 tbsp Lemon zest (from 1 large lemon)
  • 1 cup Fresh strawberries finely diced
  • 1 large Egg for egg wash (optional)
For the Lemon Glaze
  • 1 cup Powdered sugar
  • 2-3 tbsp Fresh lemon juice

Equipment

  • Large Mixing Bowl
  • Pastry Blender
  • Baking Sheet
  • Parchment Paper
  • Small Bowl
  • Whisk
  • Pastry brush (optional)

Method
 

Prepare the Scones
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the very cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Stir in the lemon zest and finely diced fresh strawberries.
  5. Pour in 1/2 cup of heavy cream. Mix gently with a spatula or your hands until the dough just comes together. Be careful not to overmix, as this can lead to tough scones. The dough will be slightly sticky.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into an 8-inch round, about 3/4 to 1 inch thick. Do not knead.
  7. Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges.
  8. Carefully transfer the scone wedges to the prepared baking sheet, spacing them about 1-2 inches apart.
  9. (Optional) In a small bowl, whisk the egg with 1-2 tablespoons of heavy cream for an egg wash. Brush the tops of the scones with the egg wash for a golden finish, or just brush with a little extra heavy cream.
Bake the Scones
  1. Bake for 16-20 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
  2. Remove from the oven and transfer the scones to a wire rack to cool slightly while you prepare the glaze.
Make the Lemon Glaze
  1. In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. If the glaze is too thick, add more lemon juice, 1/2 teaspoon at a time, until it reaches a pourable consistency. If too thin, add a little more powdered sugar.
  2. Once the scones have cooled for about 10-15 minutes (they should still be warm but not hot), drizzle or spread the lemon glaze generously over the tops.
Serve
  1. Serve the Strawberry Lemon Cream Scones warm or at room temperature.

Notes

• Cold Butter is Key: Ensuring your butter is very cold helps create flaky scones by preventing it from melting too quickly into the flour.
• Do Not Overmix: Overmixing develops gluten, which can make your scones tough. Mix just until the dough comes together.
• Storage: Leftover scones can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat briefly in a toaster oven or microwave for best results.
• Freezing: Unbaked scone wedges can be frozen on the baking sheet until solid, then transferred to a freezer-safe bag for up to 1 month. Bake directly from frozen, adding a few extra minutes to the baking time.