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).
Lemon strawberry scones
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Category: breakfaster
- Method: baked
- Cuisine: american
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
- Preheat oven to 350°F.
- 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).
- 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).
- 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.
- 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.
- 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