Strawberry Lemon Scones are bright, buttery, and perfectly tender with bursts of fresh strawberries and a sweet lemon glaze. If you love bakery-style scones with crisp edges and soft centers, this Strawberry Lemon Scones recipe will become your new favorite.
Ingredients :
Strawberry Lemon Scones rely on simple baking staples, yet balance and temperature matter. Because scones depend on cold butter and gentle mixing, each ingredient plays a specific role in texture and flavor.
Here’s what you’ll need:
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, very cold and cubed
1/2 cup heavy cream
1 large egg
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1 cup fresh strawberries, diced
Extra flour (for dusting strawberries)
For the Lemon Glaze:
1 cup powdered sugar
1–2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Fresh strawberries work best for Strawberry Lemon Scones. Dice them into small pieces and pat them dry to prevent excess moisture. Additionally, toss them lightly in flour before folding into the dough. This step prevents sinking and helps distribute fruit evenly.
Cold butter is essential. When the butter melts in the oven, it creates steam pockets that give Strawberry Lemon Scones their flaky, tender crumb.
Why Lemon Juice Matters in Scones
Lemon juice does more than add flavor. In Strawberry Lemon Scones, it reacts with baking powder to help create lift. The acidity also tenderizes the dough slightly, producing a softer interior.
Here’s a quick breakdown:
| Ingredient | Purpose |
|---|---|
| Cold Butter | Creates flaky layers |
| Lemon Juice | Adds lift and brightness |
| Strawberries | Provides sweetness and moisture |
Because Strawberry Lemon Scones balance sweet and tart flavors, fresh lemon juice delivers better results than bottled juice.
How to Make
Strawberry Lemon Scones come together quickly, but technique matters. Cold ingredients and gentle handling create that tender, bakery-style texture you want.
Step 1: Preheat and Prepare
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Because scone dough warms quickly, work efficiently and keep your butter cold until the last moment.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Even distribution ensures your Strawberry Lemon Scones rise evenly.
Step 3: Cut in the Cold Butter
Add the cold, cubed butter to the flour mixture.
Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with small pea-sized pieces of butter still visible.
Those visible butter pieces create flaky layers once baked.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk together heavy cream, egg, fresh lemon juice, and lemon zest.
Pour the wet mixture into the dry ingredients. Stir gently just until the dough begins to come together.
Step 5: Fold in the Strawberries
Toss diced strawberries lightly in flour. Then gently fold them into the dough.
Do not overmix. Overworking the dough makes Strawberry Lemon Scones dense instead of tender.
Step 6: Shape the Dough
Turn the dough onto a lightly floured surface.
Pat it into a 1-inch thick circle. Avoid using a rolling pin. Press gently with your hands to maintain texture.
Cut the circle into 8 wedges using a sharp knife.
Step 7: The 15-Minute Rule
Place the cut scones on the prepared baking sheet.
Now follow the 15-minute rule: chill the shaped Strawberry Lemon Scones in the refrigerator for 15 minutes before baking.
This step re-chills the butter, which prevents spreading and ensures tall, flaky scones.
Step 8: Bake
Bake for 18–22 minutes, or until the tops turn lightly golden.
The edges should look crisp, and the centers should feel set but soft.
Step 9: Glaze
Let the Strawberry Lemon Scones cool slightly.
Whisk powdered sugar with lemon juice and zest. Drizzle the glaze over warm scones for that classic sweet-tart finish.
The glaze should gently drip down the sides, just like in your image.
FAQS
What does lemon juice do to scones?
Lemon juice enhances both flavor and texture in Strawberry Lemon Scones. The acidity reacts with baking powder to improve rise and create a lighter crumb. Additionally, lemon juice tenderizes the dough slightly, resulting in softer, more delicate scones. It also brightens the sweetness of strawberries, making the overall flavor more balanced and fresh.
Do lemon and strawberry go together in a cake?
Yes, lemon and strawberry pair beautifully in cakes and pastries. Strawberries provide natural sweetness, while lemon adds brightness and subtle acidity. In Strawberry Lemon Scones, lemon enhances the berry flavor without overpowering it. This pairing feels fresh, vibrant, and perfect for spring brunch pastries.
What is the 15 minute rule for scones?
The 15-minute rule for scones means chilling shaped scones in the refrigerator for 15 minutes before baking. This step re-chills the butter, preventing the dough from spreading too much. As a result, Strawberry Lemon Scones bake taller, flakier, and more tender with defined edges.
What are some common mistakes to avoid when making scones?
Common scone mistakes include:
• Using warm butter
• Overmixing the dough
• Skipping the chill time
• Adding too much liquid
• Not patting the dough thick enough
Avoiding these mistakes ensures Strawberry Lemon Scones stay light, flaky, and bakery-style instead of dense.
Strawberry Lemon Scones – Tender, Bright & Bakery-Style
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Lemon Scones are tender, buttery spring brunch pastries filled with fresh strawberries and topped with a bright citrus glaze. Perfect for Mother’s Day, spring gatherings, or a beautiful bakery-style breakfast treat.
Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream
1 large egg
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1 cup fresh strawberries, diced
For the Lemon Glaze:
1 cup powdered sugar
1–2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. Cut cold butter into the flour mixture until it resembles coarse crumbs.
4. Whisk heavy cream, egg, lemon juice, and lemon zest in a separate bowl.
5. Combine wet and dry ingredients gently until just mixed.
6. Toss diced strawberries lightly in flour and fold into dough.
7. Turn dough onto floured surface and shape into a 1-inch thick circle.
8. Cut into 8 wedges and transfer to baking sheet.
9. Chill shaped scones for 15 minutes before baking.
10. Bake 18–22 minutes until lightly golden.
11. Whisk glaze ingredients and drizzle over warm scones.
Notes
Keep butter very cold for flaky texture.
Do not overmix the dough.
Chill before baking for taller scones.
Best served fresh the same day.