Breakfast —
September 6, 2011

Lemon strawberry scones

  I am SO EXCITED about these lemon strawberry scones. I adapted this recipe from its original “Lemon blueberry scones,” but really you can use any berry you’d like. Blackberries, blueberries, raspberries, strawberries, boysenberries, snozberries (yeah ok Willy Wonka).    

Breakfast —
September 6, 2011
Lemon strawberry scones

  I am SO EXCITED about these lemon strawberry scones. I adapted this recipe from its original “Lemon blueberry scones,” but really you can use any berry you’d like. Blackberries, blueberries, raspberries, strawberries, boysenberries, snozberries (yeah ok Willy Wonka).    

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Lemon strawberry scones

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I am SO EXCITED about these lemon strawberry scones. I adapted this recipe from its original “Lemon blueberry scones,” but really you can use any berry you’d like. Blackberries, blueberries, raspberries, strawberries, boysenberries, snozberries (yeah ok Willy Wonka).
 Print
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35mins
  • Yield: 8 scones
  • Category: breakfaster
  • Method: baked
  • Cuisine: american

Lemon strawberry scones

3 from 2 reviews
Print Recipe
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35mins
  • Yield: 8 scones
  • Category: breakfaster
  • Method: baked
  • Cuisine: american
Units:

Ingredients

for the scones:

  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 2 lemons, zested
  • Pinch of salt
  • 1 stick unsalted butter, cold and cubed
  • 1/2 cup heavy whipping cream
  • 1 large egg
  • 1 cup chopped strawberries
for the glaze:
  • 1 cup powdered sugar
  • 1 tablespoon freshly squeezed lemon juice, plus extra if needed

Instructions

    1. Preheat oven to 350°F.
    2. In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. Using a pastry blender, cut in the butter until mixture resembles a coarse sand (alternatively, if using a stand mixer, mix in butter with paddle attachment until butter is pea-sized or smaller).
    3. In a small bowl, whisk together the heavy whipping cream and egg until well blended. Pour cream into scone mixture and mix until it comes together as a dough. Stir in the strawberries (over-mixing the berries will squish the berries and dye the batter—try to avoid this).
    4. On a lightly floured surface, place dough and form into a circle, flattening the top until dough is roughly an inch thick. Cut dough into 8 pie-shaped pieces and transfer to a baking sheet. Bake for 20-25 minutes, or until scones are lightly browned. Allow to cool to room temperature before glazing.
    5. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If glaze is too thick, add lemon juice 1 teaspoon at a time until glaze is thick, but still runs.
    6. Lightly drizzle glaze over scones and allow scones to sit for a few minutes for glaze to set before serving.
    Recipe adapted from The Pastry Affair