Strawberry Lemon Scones
When it starts feeling like spring, with even the tiniest inkling of a little warmth in the air and some green poking through the snow, I start craving spring flavors. Lemon is such a bright and happy flavor and, honestly, I cook and bake with it year-round. But when the flavor matches the season, it just feels like the stars are aligning. Strawberry Lemon Scones for breakfast or brunch on a March or April morning are absolute perfection and full of hope for the season to come.
These Strawberry Lemon Scones are light, flaky and bursting with lemon flavor. The lemon flavor comes from a combination of lemon zest and lemon juice in the scones and the glaze. The diced strawberries that are folded into the dough offer a pretty color in the scones and complement the lemon flavor perfectly.
I always thought scones were difficult to make, and it wasn’t until I started actually making them that I realized that wasn’t true at all! Scones come together as easily as muffins with one extra step of forming the dough into a disk shape and cutting it into triangles. I promise, it’s not difficult at all and it’s a great opportunity to try something different in the kitchen. Believe me, your family will thank you for the delicious treat!
Preparation time: 15 minutes
Cook time: 20 to 25 minutes
For the scones:
2 ¼ cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon lemon zest
½ cup unsalted butter, very cold, grated (see note)
1 large egg
¾ cup heavy cream
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
½ cup chopped strawberries
For the lemon glaze:
1 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon heavy cream
- Heat oven to 400 F. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, salt and lemon zest, and stir to combine.
- Add in the grated butter and mix into the flour mixture with your fingers until it resembles coarse crumbs.
- Add in the egg, heavy cream, lemon juice and vanilla extract, and stir together with a spatula. Before it is completely combined, fold in the strawberries and mix until it forms one dough mass. The strawberries are delicate so they will get a little smashed.
- Transfer the dough to a floured surface and form into a 1”-thick circle. Cut into 8 triangle scones and transfer to the prepared baking sheet.
- Bake for 20 to 25 minutes, until the scones are lightly golden brown and baked through.
- To make the glaze: stir together the powdered sugar, lemon juice and heavy cream.
- Drizzle over the warm scones. Serve and enjoy!
Note: I love using a box grater to grate very cold butter when making scones. I stick the butter in the freezer for about 30 minutes and then grate it. It makes the butter much easier to work with and incorporates into the flour easily. Alternatively, you can dice your cold butter into very small cubes.