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Strawberry Lemon Cream Scones

Irresistibly Flaky Strawberry Lemon Cream Scones Recipe

Delight in irresistible Strawberry Lemon Cream Scones—flaky, sweet, and bursting with fresh flavors—perfect for any occasion.
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Prep Time 20 minutes
Cook Time 16 minutes
Cooling Time 5 minutes
Total Time 41 minutes
Servings: 8 scones
Course: Dessert
Cuisine: Bakery
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups All-purpose Flour King Arthur flour is recommended for best results.
  • 1/4 cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 tablespoon Lemon Zest Freshly grated is best.
  • 1/2 cup Cold Butter Can substitute with vegan butter for a dairy-free option.
  • 1 large Egg A flax egg can be used for a vegan substitution.
  • 1/2 cup Heavy Cream Feel free to use full-fat or half-and-half.
  • 1/4 cup Sour Cream Greek yogurt is a good substitute.
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Vanilla Essence Vanilla extract can be used as an alternative.
  • 1/4 teaspoon Ground Nutmeg
  • 1 cup Fresh Strawberries Use fresh for best results.
For the Glaze
  • 1 cup Powdered Sugar
  • 2 tablespoons Lemon Juice

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowls
  • whisk
  • Pastry Cutter
  • Spatula
  • Knife or bench scraper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Zest one fresh lemon and set aside. Wash and chop fresh strawberries into small bite-sized pieces and pat them dry.
  3. In a mixing bowl, combine flour, sugar, baking powder, salt, and lemon zest, whisking until well mixed.
  4. Cut cold butter into the dry mixture until it resembles coarse crumbs.
  5. In another bowl, whisk together egg, heavy cream, sour cream, lemon juice, and vanilla essence until smooth.
  6. Pour wet ingredients into dry ingredients, stirring just until combined.
  7. Gently fold chopped strawberries into the dough.
  8. Turn the dough out onto a floured surface, shaping it into a 1-inch thick circle, and cut into 8 wedges.
  9. Place scones on a baking sheet, brush tops with cream, and bake for 15-16 minutes until golden.
  10. While baking, whisk together powdered sugar, lemon juice, and zest to prepare the glaze.
  11. Once scones are out of the oven, drizzle warm glaze over tops and let sit for 5 minutes before serving.
  12. Serve warm with clotted cream or fresh berries.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For best results, follow the expert tips on mixing and ingredient preparation.

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