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Strawberry Scones With Lemon Glaze

Delicious soft, flaky scones packed with juicy strawberries and topped with a tangy lemon glaze, perfect for any family gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: American, Scottish
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Main Ingredients
  • 1/2 cup unsalted butter, cold and cubed Must be cold for flakiness.
  • 1 cup fresh strawberries, diced Can use frozen strawberries, thawed and drained.
  • 1/2 cup heavy cream Can substitute with non-dairy milk if needed.
  • 1 teaspoon vanilla extract
  • 1 lemon zest of Adds brightness to the scone flavor.
For the Lemon Glaze
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice Freshly squeezed for best flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well until uniformly blended.
  3. Add the cold, cubed butter into the dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
  4. Gently fold in the diced strawberries, being careful not to mash them.
  5. In a separate bowl, whisk together the heavy cream, vanilla extract, and lemon zest.
  6. Pour the wet mixture into the dry ingredients and stir until just combined. The dough should be slightly sticky.
  7. Turn the dough onto a lightly floured surface and pat it into a circle about 1 inch thick. Cut it into 8 wedges.
Baking
  1. Place the wedges onto the prepared baking sheet and bake for 15-20 minutes or until they are golden brown.
  2. While the scones are baking, mix the powdered sugar and lemon juice until smooth.
  3. Once the scones are done baking, let them cool for a few minutes before drizzling the lemon glaze over the warm scones.

Notes

Store in an airtight container for about 2 days. For longer storage, freeze them wrapped individually for up to a month. Reheat in a 350°F (175°C) oven for 5-10 minutes.