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
Scale
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
