Lemon Glazed Strawberry Scones (Printable Page)

Tender scones blending fresh strawberries with a zesty lemon glaze, perfect for a light morning or afternoon treat.

# 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 more 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 (blueberries, raspberries, or blackberries)

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add cold butter and cut it into the flour mixture using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together heavy cream, egg, vanilla extract, and lemon zest.
05 - Add the wet ingredients to the flour mixture and stir until just combined. Gently fold in the diced strawberries.
06 - Turn the dough onto a lightly floured surface. Shape into a 1-inch thick round. Cut into 8 wedges and transfer to the prepared baking sheet.
07 - Brush the tops of scones with a little heavy cream.
08 - Bake for 18 to 20 minutes or until golden brown. Let cool on a wire rack.
09 - Whisk powdered sugar, lemon juice, and zest in a small bowl until smooth and pourable.
10 - Drizzle glaze over cooled scones. Serve with fresh berries.

# Expert Tips:

01 -
  • They come together in less than an hour, making them perfect for when you want that "I spent all morning baking" feeling without the stress.
  • The strawberries stay plump and juicy, bursting with flavor instead of turning into sad little pieces like they do in some scone recipes.
  • That lemon glaze is tangy enough to balance the richness of the butter and cream, so they don't feel heavy even after eating three in a row.
02 -
  • If your butter is even slightly soft, your scones will be cakey instead of tender—keep it in the freezer until you're ready to use it, and work quickly once you cut it in.
  • Don't skip the parchment paper; it prevents the bottoms from browning too much, and cleanup becomes a non-issue.
  • Scones are best eaten the same day they're baked, but they freeze beautifully; wrap cooled scones individually in plastic wrap and freeze for up to a month, then reheat gently in a 300°F oven for about 10 minutes.
03 -
  • Use a bench scraper or dough cutter when working with scone dough instead of kneading; it keeps everything cold and the texture light.
  • If you don't have a pastry cutter, two forks or even your fingertips work fine—just keep moving quickly so the butter doesn't warm up.
  • Toast the cut scones under the broiler for 30 seconds if you want to eat them the next day and revive them back to fresh-baked texture.
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