Strawberry Lemon Scones Recipe — Light, Flaky & Zesty

These strawberry lemon scones make a delightful breakfast or brunch. Tender with a slightly crumbly texture, they bake up just as a good scone should.

Scones are one of those treats I could enjoy often—provided they are soft and tender. Many scones turn out dry and bland, but this strawberry lemon scone recipe reliably produces moist, flavorful scones every time.

The scones are lightly sweet, tender in the crumb, and balanced with fresh strawberry and bright lemon flavor. The lemon glaze finishes them with the perfect touch of sweetness and extra citrus brightness, so don’t skip it. If you prefer more sweetness, a spoonful of jam or a bit of clotted cream on top works wonderfully.

These scones are ideal for holidays like Easter or Mother’s Day or for any relaxed weekend brunch. Serve them alongside a savory bake or French toast casserole, add fresh fruit and a pitcher of mimosas, and you’ll have a lovely spread.

Ingredients

You need fewer than ten simple ingredients to make these strawberry lemon scones—most are likely already in your pantry and fridge.

• all-purpose flour
• baking powder
• salt
• granulated sugar
• cold unsalted butter
• fresh strawberries, chopped
• heavy cream
• fresh lemon juice and lemon zest
• powdered sugar (for the glaze)

Instructions

1. Sift the dry ingredients (flour, baking powder, salt, sugar) into a large bowl. Cutting or sifting the dry ingredients aerates the mixture and helps ensure a light scone.
2. Cut the cold butter into the dry ingredients using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs. Gently fold in the chopped strawberries so they’re evenly distributed.
3. Make a well in the center and pour in the heavy cream. Fold the mixture just until it comes together—do not overwork the dough to avoid tough, dry scones.
4. Turn the dough out onto a lightly floured surface and press it into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle into four squares, then cut each square diagonally to form triangles (classic scone shape).
5. Place the scones on an ungreased baking sheet. Brush the tops with a little heavy cream and bake at 400°F for 15–20 minutes, until they’re lightly golden. Remove from the oven and allow them to cool slightly before glazing.
6. For the lemon glaze, whisk together powdered sugar and fresh lemon juice until smooth. Stir in a bit of butter and the lemon zest. Warm briefly if needed and whisk again until glossy. Drizzle over slightly cooled scones and let the glaze set for a minute before serving.

Tips

• Don’t overwork the dough—mix only until the ingredients are combined to keep the scones tender.
• Use very cold butter so the dough stays flaky and crumbly before baking.
• Fresh blueberries are an excellent alternative if you prefer them to strawberries.
• Use fresh lemon juice and zest for the best bright lemon flavor—bottled juice won’t deliver the same result.
• Remove scones from the oven as soon as they turn lightly golden to avoid over-baking.

Storage and Make-Ahead Tips

• Storing: Once completely cool, keep scones in an airtight container. They stay fresh at room temperature for up to 2 days or in the refrigerator for up to 5 days. If glazed, separate layers with parchment or wax paper to prevent sticking.
• Reheating: Warm scones in a 300°F oven for 5 minutes, or microwave briefly for 10–15 seconds for a quick reheat.
• Freezing: Freeze baked scones wrapped individually in plastic, then place in a freezer bag for up to 3 months. Thaw at room temperature or reheat from frozen. For unbaked scones, freeze shaped dough on a sheet pan until solid, then transfer to a freezer bag and bake from frozen—add a few minutes to the baking time.
• Make-Ahead: For fresh scones in the morning, prepare and shape the dough the night before, cover and refrigerate, then brush with cream and bake the next morning.

Strawberry Lemon Scones

Yield:
8 scones

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
20 minutes

Tender and slightly crumbly, these strawberry lemon scones are a bright, seasonal favorite.

Ingredients

Dough

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 tablespoons granulated sugar
• 5 tablespoons unsalted butter, cold, cut into chunks
• 1 ½ cups chopped fresh strawberries
• 1 cup heavy cream, plus more for brushing

Lemon Glaze

• ¼ cup freshly squeezed lemon juice
• 1 cup powdered sugar
• 1 tablespoon unsalted butter
• 1 lemon, zest finely grated

Instructions

1. Preheat the oven to 400°F.
2. Sift together flour, baking powder, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs, then fold in the strawberries.
3. Make a well in the center, add the heavy cream, and fold until just combined—do not overwork the dough.
4. Press the dough into a rectangle on a lightly floured surface and cut into squares, then cut each square diagonally into triangles.
5. Place scones on an ungreased sheet, brush with cream, and bake 15–20 minutes until golden. Cool slightly before glazing.
6. Combine powdered sugar and lemon juice until smooth, add butter and zest, warm briefly if needed, whisk until glossy, and drizzle over scones.

Notes

This recipe was adapted from Tyler Florence.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 427
Total Fat: 22g
Saturated Fat: 13g
Trans Fat: 0g
Unsaturated Fat: 8g
Cholesterol: 59mg
Sodium: 445mg
Carbohydrates: 52g
Fiber: 2g
Sugar: 19g
Protein: 6g

This data was provided and calculated by Nutritionix.