Strawberry Lemon Cream Scones Recipe
Indulge in the perfect balance of sweet strawberries and zesty lemon with these delightful Strawberry Lemon Cream Scones. Light, tender, and topped with a tangy lemon glaze, these scones are ideal for breakfast, brunch, or an afternoon treat. Quick and easy to make, they’ll bring a burst of summer flavor to any table.
Ingredients
For the Scones:
- 2 cups + 2 Tbsp all-purpose flour
- 1/4 cup white sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 Tbsp lemon zest
- 1/2 cup unsalted butter, cubed and cold
- 1 egg
- 1/4 cup heavy whipping cream (plus more for brushing)
- 1/4 cup sour cream
- 1 Tbsp lemon juice
- 1/2 tsp vanilla extract
- 3/4 cup strawberries, finely chopped
For the Glaze:
- 1 – 1 1/2 cups powdered sugar
- 2-3 Tbsp lemon juice
- 1 tsp lemon zest (optional, for extra lemony flavor)
Instructions
1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Prepare the Dry Ingredients: In a large bowl, combine 2 cups + 2 tablespoons of all-purpose flour, 1/4 cup of white sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1 tablespoon of lemon zest. Mix well to distribute the ingredients evenly.
3. Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a fork or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs. The small chunks of butter are essential for a flaky scone texture.
4. Mix the Wet Ingredients: In a separate bowl, whisk together 1/4 cup of heavy whipping cream, 1/4 cup of sour cream, 1 egg, 1 tablespoon of lemon juice, and 1/2 teaspoon of vanilla extract. Whisk until the mixture is smooth and well combined.
5. Combine Wet and Dry Ingredients: Slowly pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix the dough. The dough should be slightly sticky but manageable.
6. Incorporate the Strawberries: Gently fold in the finely chopped strawberries, mixing just enough to distribute them evenly throughout the dough. Overmixing can cause the strawberries to break down and release too much moisture.
7. Shape the Scones: Turn the dough out onto a floured surface and pat it into a 1-inch thick circle. Use a sharp knife to cut the dough into 8 triangles.
8. Prepare for Baking: Place the scones on the prepared baking sheet. Brush the tops of each scone with a little heavy cream to help them achieve a golden-brown finish during baking.
9. Bake: Bake the scones in the preheated oven for 15-16 minutes, or until they are golden brown on top and cooked through. Once baked, transfer the scones to a wire cooling rack.
10. Make the Lemon Glaze: While the scones are cooling, prepare the glaze. In a medium bowl, mix together 1 cup of powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest (if using). Whisk until smooth. If the glaze is too thin, add up to 1/2 cup more powdered sugar. If it’s too thick, add another tablespoon of lemon juice.
11. Glaze the Scones: Once the scones have cooled slightly, drizzle the lemon glaze over the top of each scone. Allow the glaze to set for a few minutes before serving.
Additional Information
- Prep Time: 15 minutes
- Cooking Time: 15-16 minutes
- Total Time: 30-31 minutes
- Servings: 8 scones
- Calories: 320 kcal per scone
These Strawberry Lemon Cream Scones are a delightful way to start your day or to enjoy as a sweet snack. With their bright flavors and tender crumb, they’re sure to become a favorite in your home. Enjoy them fresh out of the oven, and don’t forget to share the love with friends and family!
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Strawberry Lemon Cream Scones
- Total Time: 30-31 minutes
- Yield: 8 1x
Description
These Strawberry Lemon Cream Scones are a delightful blend of fresh strawberries and zesty lemon, making them the perfect treat for any time of day. The scones are tender and buttery, with a hint of tartness from the lemon zest and a burst of sweetness from the strawberries. Topped with a tangy lemon glaze, they’re sure to satisfy your sweet tooth.
Ingredients
For the Scones:
2 cups + 2 Tbsp all-purpose flour
1/4 cup white sugar
1 Tbsp baking powder
1/2 tsp salt
1 Tbsp lemon zest
1/2 cup unsalted butter, cubed and cold
1 egg
1/4 cup heavy whipping cream (plus more for brushing)
1/4 cup sour cream
1 Tbsp lemon juice
1/2 tsp vanilla extract
3/4 cup strawberries, finely chopped
For the Glaze:
1 – 1 1/2 cups powdered sugar
2–3 Tbsp lemon juice
1 tsp lemon zest (optional, for extra lemony flavor)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, mix together flour, white sugar, baking powder, lemon zest, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
Whisk together heavy cream, sour cream, egg, lemon juice, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
Stir in the strawberries and mix until just combined.
Turn the dough out onto a floured surface, and pat into a 1-inch thick circle. Cut into 8 triangles.
Brush the tops of each scone with a little bit of heavy cream, and bake for 15-16 minutes, or until scones are golden brown.
While the scones are cooling, mix together powdered sugar (starting with 1 cup), lemon juice (beginning with 2 Tbsp), and lemon zest. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar. If it seems too thick, add in the last Tbsp of lemon juice.
Pour the glaze over the scones and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15-16 minutes
Nutrition
- Calories: 320