Strawberry Lemon Cream Scones – Deliciously Easy Recipe

Strawberry Lemon Cream Scones are the quintessential treat for a bright morning or a delightful afternoon indulgence. There’s something undeniably magical about the combination of sweet, juicy strawberries and zesty, tangy lemon, and when it’s baked into a tender, buttery scone, the magic multiplies. These aren’t your average, crum extractbly scones; our Strawberry Lemon Cream Scones are made with rich cream, which results in an incredibly soft interior and a perfectly golden, slightly crisp exterior. People adore them because they capture the essence of sunshine in every bite – a burst of fruity sweetness balanced by a refreshing citrus zing. What makes these particularly special is the ease with which you can create them, transforming simple ingredients into an elegant pastry that feels both comforting and sophisticated. Get ready to fall in love with these delightful Strawberry Lemon Cream Scones!

this Recipe

Strawberry Lemon Cream Scones

There’s something incredibly satisfying about a homemade scone. They’re a perfect balance of crum extractbly yet tender, and when you infuse them with bright, zesty flavors like lemon and sweet bursts of fresh strawberries, you’ve got a truly delightful treat. These Strawberry Lemon Cream Scones are my go-to for a weekend brunch, an afternoon pick-me-up, or even a special breakfast. The “cream” in the name refers to the generous use of heavy whipping cream and sour cream in the dough, which contributes to an unbelievably tender and rich crum extractb that’s simply irresistible.

The combination of tart lemon and sweet strawberries is a classic for a reason. The lemon zest in the scone dough adds a fragrant punch, while the lemon juice in the glaze provides a tangy counterpoint to the sweetness. And those little pops of juicy strawberry? Pure magic. I like to make sure my strawberries are finely chopped so they distribute evenly throughout the scone and don’t create too much moisture. If you find your strawberries are particularly juicy, a quick pat dry with a paper towel before chopping can be a good idea. Don’t be afraid to get a little creative with your add-ins, though these strawberries and lemon are a winning combination!

Ingredients:

Instructions:

1. Prepare the Dry Ingredients and Cut in the Butter: In a large mixing bowl, whisk together the 2 cups + 2 Tbsp all purpose flour, 1/4 cup white sugar, 1 Tbsp baking powder, 1/2 tsp salt, and 1 Tbsp lemon zest. This ensures all the leavening agents and seasonings are evenly distributed. Next, add the 1/2 cup of cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, work the butter into the flour mixture until it resembles coarse crum extractbs with some pea-sized pieces of butter remaining. These little pockets of butter are key to creating flaky scones! It’s important that the butter is cold, as this is what creates steam in the oven, leading to that wonderful tender texture. Try to work quickly so the butter doesn’t melt too much.

2. Mix the Wet Ingredients and Combine with Dry: In a separate small bowl, whisk together the 1 egg, 1/4 cup heavy whipping cream, 1/4 cup sour cream, 1 Tbsp lemon juice, and 1/2 tsp vanilla extract until well combined. Pour the wet ingredients into the dry ingredients. Using a spatula or a wooden spoon, gently mix until just combined. Do not overmix! Overmixing will develop the gluten in the flour too much, resulting in tough scones. Stop mixing as soon as you no longer see streaks of dry flour. The dough will be shaggy and a bit sticky at this stage.

3. Incorporate the Strawberries and Form the Dough: Gently fold in the 3/4 cup of finely chopped strawberries. Again, be careful not to overmix. The dough will be soft and slightly sticky. Lightly flour a clean work surface with a little extra flour. Turn the dough out onto the floured surface and gently bring it together with your hands. It might seem crum extractbly, but it will hold together. Pat the dough into a disc about 3/4 inch thick. You can do this by hand or use a lightly floured rolling pin. You want to handle the dough as little as possible to keep it tender.

4. Cut and Bake the Scones: Using a sharp knife or a bench scraper, cut the disc into 6 or 8 wedges, like cutting a pizza. Alternatively, you can use a round biscuit cutter. Place the scones onto a baking sheet lined with parchment paper, leaving a little space between each one. Brush the tops of the scones with a little extra heavy whipping cream. This will give them a lovely golden-brown finish. Bake in a preheated oven at 400°F (200°C) for 18-22 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. It’s important to let them cool before glazing so the glaze doesn’t melt off.

5. Prepare the Lemon Glaze and Finish: While the scones are cooling, prepare the glaze. In a small bowl, whisk together the 1 – 1 1/2 cup powdered sugar, 2-3 Tbsp lemon juice, and the optional 1 tsp lemon zest. Start with 2 tablespoons of lemon juice and add more, a teaspoon at a time, until you reach your desired drizzling consistency. You want a glaze that’s thick enough to coat the scones but still thin enough to drizzle. Once the scones have cooled completely, drizzle the glaze generously over the tops. You can use a spoon or a piping bag for a more controlled drizzle. Let the glaze set for about 15-20 minutes before serving. Enjoy these delightful Strawberry Lemon Cream Scones with your favorite cup of tea or coffee! They are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for a day or two.

Conclusion:

And there you have it! Our Strawberry Lemon Cream Scones recipe is a true winner, blending the bright, zesty notes of lemon with the sweet burst of fresh strawberries, all embraced by the tender, flaky crum extractb created by rich cream. These scones are perfect for a delightful breakfast, a sophisticated afternoon tea, or even a light dessert. They are wonderfully versatile and incredibly satisfying to bake. I truly encourage you to give these Strawberry Lemon Cream Scones a try – you won’t be disappointed by how easily they come together and how delicious they taste.

For serving, I love them simply dusted with powdered sugar, but a drizzle of lemon glaze or a dollop of whipped cream takes them to another level. Feel free to experiment with variations! You could add a hint of lavender for a floral twist, or swap strawberries for blueberries. Don’t be afraid to adjust the lemon zest to your personal preference. Baking these is a joy, and sharing them is even better.

Frequently Asked Questions about Strawberry Lemon Cream Scones:

Can I use frozen strawberries instead of fresh?

Yes, you absolutely can! If using frozen strawberries, make sure they are completely thawed and drained very well to avoid excess moisture in your batter. You may want to toss them lightly in a tablespoon of flour before folding them in to help prevent them from bleeding too much color.

How long do these scones stay fresh?

Strawberry Lemon Cream Scones are best enjoyed the day they are baked for optimal freshness and texture. However, they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them (baked or unbaked) for up to a month, then reheat them in the oven.

What is the best way to store unbaked scone dough?

If you’ve made the dough ahead of time, you can cover it tightly with plastic wrap and refrigerate it for up to 24 hours. When you’re ready to bake, you may need to let it sit at room temperature for a few minutes to make it easier to cut. You can also freeze unbaked dough logs or individual scones for up to a month; thaw them in the refrigerator overnight before baking.

Strawberry Lemon Cream Scones

Tender and flavorful scones bursting with fresh strawberries and bright lemon, finished with a sweet lemon glaze.

Prep Time
20 Minutes

Cook Time
20 Minutes

Total Time
40 Minutes

Servings
8 scones

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 lemon zest.
3. Step 3
   Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. Step 4
   In a separate bowl, whisk together the egg, 1/4 cup heavy whipping cream, sour cream, 1 Tbsp lemon juice, and vanilla extract.
5. Step 5
   Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the chopped strawberries.
6. Step 6
   Turn the dough out onto a lightly floured surface and gently pat into a 3/4-inch thick circle. Cut into 8 wedges.
7. Step 7
   Place scones on the prepared baking sheet. Brush the tops with a little extra heavy whipping cream.
8. Step 8
   Bake for 15-20 minutes, or until golden brown and cooked through.
9. Step 9
   While the scones are cooling, whisk together the powdered sugar, 2-3 Tbsp lemon juice, and optional 1 tsp lemon zest until smooth. Add more liquid or sugar to reach desired consistency.
10. Step 10
    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.