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Best Strawberry Lemon Cream Scones

Delightful scones made with fresh strawberries, zesty lemon, and a touch of cream create a fluffy treat that sings of summer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Sifted for best texture
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients and Add-ins
  • 1/2 cup unsalted butter, cold and diced Essential for flaky scones
  • 1 cup fresh strawberries, diced Alternately, frozen strawberries may be used
  • 1 tablespoon lemon zest Freshly grated for maximum flavor
  • 1/2 cup heavy cream Use cold for best results
  • 1 large egg
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. Incorporate the cold, diced butter into the flour mixture until it resembles coarse crumbs.
  4. Gently fold in the diced strawberries and lemon zest.
  5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and mix until just combined.
  6. Turn the dough onto a lightly floured surface and form it into a disk about 1-inch thick. Cut it into wedges or use a round cutter.
Baking
  1. Place the scones on the prepared baking sheet about 2 inches apart.
  2. Bake for about 15-20 minutes or until golden brown.
Serving
  1. Let the scones cool slightly on a rack before serving them warm.

Notes

For best results, use cold ingredients. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 1 month. Reheat in a preheated oven at 350°F (175°C) for around 10 minutes.