Strawberry Scones with Lemon Glaze Recipe
If you’re looking for a treat that perfectly balances sweet, tangy, and buttery flavors, Strawberry Scones with Lemon Glaze are a dream come true. Each bite gives you tender, flaky pastry packed with juicy strawberries and a bright, citrusy glaze that will have you reaching for seconds. Whether you’re planning a brunch, need a snack with your afternoon tea, or just want to make your kitchen smell incredible, this recipe is your ticket to homemade bakery bliss.
Ingredients You’ll Need
The beauty of these scones lies in their simplicity—every ingredient plays a starring role, from the fresh strawberries that burst with flavor to the zesty glaze that makes each scone sing. Here’s what you’ll need and why each component matters:
- All-purpose flour: The backbone of the scone, providing structure and that classic crumbly texture.
- Granulated sugar: Adds just the right amount of sweetness without overpowering the fruit.
- Baking powder: This is your leavening agent, giving the scones their lovely rise and lightness.
- Salt: A little pinch enhances all the other flavors, making the sweetness pop.
- Cold unsalted butter (cubed): The secret to flaky layers—keep it cold for the best result!
- Fresh strawberries (chopped): Star of the show, these add bursts of juicy fruitiness in every bite.
- Heavy cream: Makes the dough rich and tender, adding a luxurious texture.
- Large egg: Binds everything together and contributes to that golden color.
- Vanilla extract: Subtle depth and warmth that rounds out the flavor.
- Zest of 1 lemon: Infuses the dough with bright citrus notes that pair perfectly with the berries.
- Powdered sugar: Forms the base of the luscious lemon glaze.
- Fresh lemon juice: Adds tang and zing to the glaze, making it irresistible.
- Lemon zest (for glaze): Extra punch of citrus aroma in every drizzle.
How to Make Strawberry Scones with Lemon Glaze
Step 1: Prep Your Baking Sheet and Ingredients
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. This ensures your scones won’t stick and makes cleanup a breeze. Gather all your ingredients, making sure the butter is cold and the strawberries are chopped and ready to go.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest. The lemon zest here is key, as it infuses the dough with citrus flavor right from the start. Make sure everything is evenly combined for the best scone texture.
Step 3: Cut in the Cold Butter
Add the cold, cubed butter into your dry ingredients. Use a pastry cutter or your fingertips to work the butter in until the mixture looks like coarse crumbs. This is what gives Strawberry Scones with Lemon Glaze their signature flakiness—don’t overmix!
Step 4: Add the Strawberries
Gently fold the chopped strawberries into the flour and butter mixture. Stir just enough to distribute the fruit throughout, but be careful not to crush the berries or overwork the dough.
Step 5: Mix the Wet Ingredients
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. This trio adds richness and helps bring the dough together without making it tough.
Step 6: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the flour mixture. Stir gently until the dough just comes together—don’t worry if it looks a little shaggy. Overmixing can make scones dense instead of light and tender.
Step 7: Shape and Cut the Scones
Turn the dough out onto a floured surface and give it a few gentle kneads to help it hold together. Pat the dough into an 8-inch circle about ¾-inch thick, then cut into 8 even wedges. Place the wedges onto your prepared baking sheet, leaving space between each one.
Step 8: Bake to Golden Perfection
Slide the baking sheet into the oven and bake for 18 to 22 minutes, or until the scones are golden brown around the edges. Let them cool for 10 to 15 minutes—just enough time to whip up the glaze!
Step 9: Make the Lemon Glaze
In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable. This glaze adds an incredible tangy finish that complements the sweet strawberries beautifully.
Step 10: Glaze and Serve
Drizzle the lemon glaze generously over the cooled scones. Let the glaze set for a few minutes before serving. Now you’re ready to share (or not!) your Strawberry Scones with Lemon Glaze with everyone around your table.
How to Serve Strawberry Scones with Lemon Glaze
Garnishes
Bring a pop of color and extra freshness by sprinkling a little extra lemon zest or a few thinly sliced strawberries on top just before serving. A dusting of powdered sugar adds a delicate, bakery-style finish that looks as beautiful as it tastes.
Side Dishes
Pair your Strawberry Scones with Lemon Glaze with a bowl of lightly sweetened whipped cream or a spoonful of clotted cream for a luxurious treat. These scones are also wonderful alongside a hot cup of tea or a frothy cappuccino, making them perfect for breakfast or afternoon tea.
Creative Ways to Present
Stack the scones on a pretty cake stand, arrange them in a rustic basket lined with a linen napkin, or serve them individually on small plates with a swirl of glaze and a few fresh berries. For special occasions, consider wrapping them in parchment with a ribbon for a charming edible gift.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Strawberry Scones with Lemon Glaze, store them in an airtight container at room temperature for up to two days. The scones stay moist and flavorful, but they’re at their very best the day they’re made.
Freezing
To freeze, allow the scones to cool completely, then wrap each one tightly in plastic wrap and place in a freezer-safe bag. They’ll keep well for up to a month. For the freshest taste, wait to glaze them until after reheating.
Reheating
Reheat scones by placing them in a 300°F oven for about 8 to 10 minutes. If frozen, let them thaw at room temperature before reheating. After warming, drizzle with fresh lemon glaze to revive that just-baked flavor.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw and pat them dry to remove excess moisture. This helps prevent the dough from becoming too wet and ensures the scones bake up tender.
How do I prevent my scones from spreading too much?
Keeping the butter cold and not overworking the dough are key. If your kitchen is warm, consider chilling the shaped scones in the fridge for 10 minutes before baking. This helps maintain their shape and flaky texture.
Can I make the dough ahead of time?
Absolutely! Prepare the dough, shape the wedges, and refrigerate (covered) overnight. Bake straight from the fridge in the morning for fresh Strawberry Scones with Lemon Glaze without the morning rush.
What’s the best way to zest a lemon?
Use a microplane or fine grater, focusing only on the yellow part of the peel. The white pith underneath is bitter, so avoid grating too deeply for the brightest, freshest flavor in both the dough and glaze.
Can I substitute the strawberries with other fruit?
Definitely! Blueberries or raspberries work beautifully in this recipe, making it easy to adapt Strawberry Scones with Lemon Glaze for whatever’s in season or in your fridge.
Final Thoughts
There’s something truly special about baking a batch of Strawberry Scones with Lemon Glaze from scratch—the aroma, the colors, and that first blissful bite are all worth the little bit of effort. If you love the combination of fresh berries and zesty citrus, this recipe is sure to become a favorite. Give it a try, and enjoy sharing these scones with the people you love!
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Strawberry Scones with Lemon Glaze Recipe
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Delight in tender, flaky Strawberry Scones topped with a zesty Lemon Glaze. Perfect for breakfast or a sweet snack, these homemade scones combine fresh strawberries with a hint of lemon zest, creating a bright and flavorful treat that’s easy to bake and irresistible to eat.
Ingredients
For the scones:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1 cup fresh strawberries, chopped
- ½ cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the lemon glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest until evenly combined, creating the dry base for your scone dough.
- Cut in the butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs, which will help create the flaky texture.
- Fold in strawberries: Gently fold in the chopped fresh strawberries, being careful not to crush them, to distribute the fruit throughout the dough evenly.
- Combine wet ingredients: In a small bowl, whisk together the heavy cream, large egg, and vanilla extract until smooth to prepare the wet mixture.
- Mix wet and dry: Pour the wet mixture into the bowl with the dry ingredients. Stir gently and just until combined to avoid overmixing, which can make the scones tough.
- Form dough and cut scones: Turn the dough out onto a floured surface and knead very gently a few times. Pat the dough into an 8-inch diameter circle about ¾-inch thick, then cut into 8 equal wedges and transfer to the prepared baking sheet.
- Bake the scones: Bake for 18–22 minutes until the edges turn golden brown and the scones are cooked through. Remove from the oven and allow them to cool for 10–15 minutes.
- Prepare lemon glaze: While the scones cool, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable.
- Glaze the scones: Drizzle the lemon glaze over the cooled scones and let it set briefly before serving for a perfect tangy finish.
Notes
- Handle the dough gently and avoid overmixing to keep scones tender and flaky.
- Blueberries or raspberries can be used as a substitute if strawberries aren’t in season.
- Serve these scones fresh on the day they’re made for the best flavor and texture.
- Store leftover scones in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 17g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
