Strawberry Lemon Cream Scones Recipe

Strawberry Lemon Cream Scones are a delightful burst of sunshine in every bite, perfect for brightening any morning or afternoon. There’s something undeniably special about the combination of sweet, juicy strawberries and zesty, vibrant lemon. When you bring these two incredible flavors together with the rich, tender crum extractb of a cream scone, you create pure magic. We all love a good scone, don’t we? They’re comforting, a little bit elegant, and incredibly satisfying. But these Strawberry Lemon Cream Scones take that classic comfort to a whole new level. What makes them truly stand out is the use of heavy cream, which results in an incredibly moist and tender scone that practically melts in your mouth, far superior to a drier, more crum extractbly version. The subtle tang of lemon zest cuts through the sweetness of the strawberries beautifully, creating a perfectly balanced flavor profile that will have you reaching for a second (or third!) without a second thought. Get ready to fall in love with these exceptional Strawberry Lemon Cream Scones.

Strawberry Lemon Cream Scones

There’s something undeniably special about a warm, flaky scone, especially when it’s bursting with bright, summery flavors. These Strawberry Lemon Cream Scones are my absolute go-to for a delightful brunch treat, a comforting afternoon snack, or even a light dessert. The combination of sweet, juicy strawberries and zesty lemon, all enveloped in a tender, buttery scone dough, is simply divine. What sets these apart is the use of both heavy whipping cream and sour cream, which contribute to an incredibly rich and tender crum extractb, while the lemon zest and juice weave their magic throughout both the scone and the glistening glaze. They’re surprisingly easy to make, and the aroma that fills your kitchen as they bake is reason enough to give them a try. Get ready to impress yourself and anyone lucky enough to share these with you!

Ingredients:

Making the Scone Dough

1. Prepare Your Dry Ingredients: In a large mixing bowl, whisk together the 2 cups + 2 Tbsp of all-purpose flour, 1/4 cup of white sugar, 1 Tbsp of baking powder, and 1/2 tsp of salt. Make sure everything is thoroughly combined. This ensures even distribution of the leavening agent and seasoning. Next, add the 1 Tbsp of lemon zest to this dry mixture and rub it in with your fingertips. This releases the fragrant oils from the lemon peel, infusing the entire scone with a delightful citrus aroma and flavor right from the start.

2. Incorporate the Cold Butter: Add the 1/2 cup of cubed, cold unsalted butter to the dry ingredients. Now, the key to flaky scones is to cut the butter into the flour mixture until it resembles coarse crum extractbs with some pea-sized pieces of butter still visible. You can do this using a pastry blender, two forks, or even your fingertips. The goal is to coat the flour particles with butter, which will create steam pockets during baking, leading to that desired flaky texture. Work quickly to prevent the butter from melting. If your kitchen is warm, you might want to pop the bowl back in the refrigerator for a few minutes if the butter starts to get too soft.

3. Mix the Wet Ingredients and Combine: In a separate small bowl, whisk together the egg, 1/4 cup of heavy whipping cream, 1/4 cup of sour cream, 1 Tbsp of lemon juice, and 1/2 tsp of vanilla extract. This mixture will be rich and creamy. Now, pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Do not overmix! Overmixing develops the gluten in the flour, resulting in tough scones. Stop as soon as you no longer see streaks of dry flour.

4. Add the Strawberries and Shape the Dough: Gently fold in the 3/4 cup of finely chopped strawberries. Be careful not to mash them too much, as you want distinct pieces of fruit in your scones. The dough will be quite shaggy and a bit sticky. Turn the dough out onto a lightly floured surface. Gently pat or press the dough into a disc about 3/4 to 1 inch thick. I like to press it into a rough circle and then gently fold it over itself a couple of times to create layers, which further enhances flakiness. Using a sharp knife or bench scraper, cut the disc into 6 to 8 wedges, like you would a pizza.

5. Bake to Golden Perfection: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Carefully transfer the scone wedges to the prepared baking sheet, leaving a little space between them. For an extra beautiful finish and a slightly crispier exterior, brush the tops of the scones with a little extra heavy whipping cream. Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. The baking time can vary depending on your oven, so keep an eye on them.

Glazing for Extra Zing

While the scones are baking, let’s prepare the glaze. In a medium bowl, whisk together 1 to 1 1/2 cups of powdered sugar with 2 to 3 Tbsp of lemon juice and the optional 1 tsp of lemon zest. Start with 2 Tbsp of lemon juice and add more, a teaspoon at a time, until you reach your desired consistency. You want a glaze that is thick enough to coat the scones but thin enough to drizzle easily. If the glaze becomes too thin, you can add more powdered sugar. If it’s too thick, add a tiny bit more lemon juice. Once the scones have cooled slightly on a wire rack (about 10 minutes is perfect), drizzle the glaze generously over the tops. The warmth of the scones will help the glaze set slightly. Enjoy these delightful Strawberry Lemon Cream Scones while they’re still warm for the ultimate treat!

Conclusion:

So there you have it – your guide to creating perfect Strawberry Lemon Cream Scones! This recipe is truly a winner because it balances the bright, zesty tang of lemon with the sweet burst of fresh strawberries, all wrapped up in a wonderfully tender and rich scone thanks to the cream. They’re surprisingly easy to whip up, making them an ideal treat for a weekend brunch, a delightful afternoon tea, or even just a special breakfast. I love serving these warm, perhaps with a dollop of extra whipped cream or a light dusting of powdered sugar. For a delightful twist, consider adding a touch of poppy seeds for an extra textural element, or swapping out the strawberries for blueberries during the summer months. Don’t hesitate to give these Strawberry Lemon Cream Scones a try; I promise you won’t be disappointed. They’re a little taste of sunshine in every bite!

Frequently Asked Questions:

Can I use frozen strawberries instead of fresh?

Yes, you absolutely can! If using frozen strawberries, make sure they are thoroughly thawed and drained of excess moisture before folding them into the dough. This will prevent your scones from becoming too wet and soggy. You might also want to toss the thawed strawberries with a tablespoon of flour before adding them to help absorb any remaining liquid.

How should I store leftover scones?

For the best flavor and texture, store any leftover Strawberry Lemon Cream Scones in an airtight container at room temperature for up to two days. If you need to store them for longer, you can refrigerate them, but they might become a little less tender. To revive them, simply warm them gently in a low oven or toaster oven before serving.

What kind of lemon zest works best?

For the most vibrant lemon flavor, I always recommend using fresh lemon zest. You’ll want to zest the lemon before juicing it. Avoid using pre-packaged lemon zest as it can lose its potency and flavor. The zest from one medium lemon should provide a lovely citrusy punch that complements the strawberries beautifully.

Strawberry Lemon Cream Scones

Deliciously tender scones bursting with fresh strawberries and a bright lemon flavor, finished with a sweet lemon glaze.

Prep Time
20 Minutes

Cook Time
18 Minutes

Total Time
38 Minutes

Servings
8 servings

Ingredients

• 2 cups + 2 Tbsp all purpose flour
• 1/4 cup white sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 Tbsp lemon zest
• 1/2 cup unsalted butter (cubed and cold)
• 1 egg
• 1/4 cup heavy whipping cream
• 1/4 cup sour cream
• 1 Tbsp lemon juice
• 1/2 tsp vanilla extract
• 3/4 cup strawberries (finely chopped)
• 1 – 1 1/2 cup powdered sugar
• 2-3 Tbsp lemon juice
• 1 tsp lemon zest

Instructions

1. Step 1
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 2
   In a large bowl, whisk together flour, sugar, baking powder, salt, and 1 Tbsp lemon zest.
3. Step 3
   Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. Step 4
   In a separate small bowl, whisk together the egg, 1/4 cup heavy whipping cream, sour cream, 1 Tbsp lemon juice, and vanilla extract. Add this wet mixture to the dry ingredients and stir until just combined. Fold in the chopped strawberries.
5. Step 5
   Turn the dough out onto a lightly floured surface and gently pat into a 3/4-inch thick circle. Cut into 8 wedges.
6. Step 6
   Place the scones on the prepared baking sheet. Brush the tops with a little extra heavy whipping cream.
7. Step 7
   Bake for 15-18 minutes, or until golden brown and cooked through.
8. Step 8
   While the scones cool slightly, whisk together the powdered sugar, 2-3 Tbsp lemon juice, and optional 1 tsp lemon zest to create the glaze. Add more lemon juice or powdered sugar as needed for desired consistency.
9. Step 9
   Drizzle the glaze over the cooled scones.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.