Lemon Glazed Strawberry Scones (Print version)

Buttery scones filled with fresh strawberries and a zesty lemon glaze, perfect for morning or afternoon indulgence.

# What You'll Need:

→ For the Scones

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup heavy cream, plus additional for brushing
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon lemon zest
10 - 1 cup fresh strawberries, hulled and diced

→ For the Lemon Glaze

11 - 1 cup powdered sugar, sifted
12 - 2 to 3 tablespoons fresh lemon juice
13 - 1 teaspoon lemon zest

→ For Serving

14 - 1 cup mixed fresh berries such as blueberries, raspberries, or blackberries

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.
03 - Add cold cubed butter to the flour mixture and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse breadcrumbs.
04 - In a separate bowl, whisk together heavy cream, egg, vanilla extract, and lemon zest until well combined.
05 - Add the wet ingredient mixture to the flour mixture and stir until just combined. Gently fold in the diced strawberries, being careful not to overmix.
06 - Transfer dough to a lightly floured surface and shape into a 1-inch thick round disc. Cut into 8 wedges and arrange on the prepared baking sheet.
07 - Lightly brush the tops of each scone wedge with heavy cream.
08 - Bake for 18 to 20 minutes until golden brown on top. Transfer to a wire rack and allow to cool completely.
09 - In a small bowl, whisk together sifted powdered sugar, lemon juice, and lemon zest until smooth and pourable in consistency.
10 - Drizzle the lemon glaze over the cooled scones and serve with fresh berries.

# Expert Tips:

01 -
  • They come together in under an hour and actually taste like you've been baking since dawn.
  • The lemon glaze is tangy enough to feel fancy but simple enough that you won't stress about it.
  • Fresh strawberries baked right into the dough stay juicy instead of turning to dust.
02 -
  • If you skip sifting the powdered sugar, your glaze will have little lumps that catch on your teeth—five seconds of sifting saves a lot of frustration.
  • Don't overmix the dough; the moment everything is combined is the moment to stop, because overworking gluten makes scones dense and crumbly instead of tender and light.
03 -
  • Make the dough the night before, shape and chill the scones uncovered on the baking sheet in the fridge, then bake them fresh in the morning—they'll be even more tender and you'll have less to do when guests arrive.
  • If your strawberries are very juicy, pat them dry with paper towels before folding them in, or they'll weep moisture into the dough and make it sticky.
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