Strawberry Lemon Scones – Tender, Bright & Bakery-Style
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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.
Find it online: https://www.claricerecipes.com/strawberry-lemon-scones/