Lemon Strawberry Scones, tender scones that make a great grab and go breakfast. The lemon and strawberry make a perfect summer combination for these scones.
I didn’t start making scones until I started blogging. In fact, I had never eaten a scone until then. But after making my very first batch I was hooked and I have been making them ever since.
If you love bread but are afraid to make bread with yeast, I would suggest you trying scones. I find that they are simple to make and they are hard to goof up.
There a ton of flavors that scones come in. These lemon and strawberry ones are one of my first attempts and still one of my favorites. If you have not made a recipe like this before maybe it is time to give it a try.
- When baking I am always preaching that you should use room temperature ingredients, this time you will want to use cold butter, egg, and cream. Using cold ingredients will help the scones to stay flakey.
- Don’t over mix. Over mixing will result in a tough scone.
- Add the strawberries before adding the liquid. I have tried both ways and believe it is much easier if you add them first.
- Try to cut the scone in uniform sizes for best baking. Sometimes it is hard to do so as you can see in my pictures.
- Use a pizza cutter for cutting the wedges. It makes the process super easy.
- Bake the scones about an inch apart from each other for best results
- Scones are probably the best when they are fresh, but I find that if you freeze the day that they are made that the texture stays nice.
Steps for making lemon strawberry scones
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, if you don’t have parchment paper you can grease the baking sheet with shortening.
In a medium bowl combine the flour, sugar, baking powder, and salt. Cut the butter into cubes and add to the flour mixture. With a pastry cutter or a fork cut in the butter until it is like small peas.
Add the chopped strawberries to the flour mixture and toss them in.
Beat the egg in a small bowl. Add the lemon zest and the cream and combine.
Make a well in the center of the dry ingredients and add the egg mixture. Combine so the dry ingredients are moistened.
Turn onto a lightly floured surface and form an eight-inch circle. With a pizza cutter cut the circle into 8 wedges. Place on the prepared baking sheet
Place in the preheated oven and bake for 12 to 14 minutes. Remove and cool completely on a cooling rack.
Once the scones are cooled completely make the icing and drizzle over top. Serve.
If you like scones and biscuits take a look at these recipes:
Lemon Strawberry Scones
- 2 cup flour
- 2 1/4 teaspoons baking powder
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 cup butter
- 1 large egg
- 1/3 cup cream
- 1 tablespoon lemon zest
- 1 cup chopped strawberries
- 3/4 cup powdered sugar
- 1-2 tablespoons lemon juice
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease the baking sheet.
- In a medium bowl mix the flour, sugar, baking powder, and salt.
- Cut the butter into 4 cubes and add to the flour mixture. Using a pastry blender or fork cut the butter into the flour until the size of small peas.
- Toss in the chopped strawberries. In a small bowl beat the egg, cream, and lemon zest.
- Make a well in the middle of the dry ingredients. Pour in the liquid and combine until the dry ingredients are moistened.
- Turn out the dough onto a lightly floured working surface and knead once or twice. Pat the dough into an 8-inch round circle.
- Cut into 8 wedges. Place on the prepared baking sheet.
- Place the baking sheet in the oven and bake the scones for 12 to 14 minutes. The scones should be lightly browned.
- Remove from the oven and cool on a cooling rack until the scones are cooled.
- Prepare the icing while the scones are cooling. Add powdered sugar to a medium bowl add one tablespoon of the lemon juice and mix in. Gradually add enough of the second tablespoon to get the right consistency for drizzling over the scones.
- Use cold butter, egg, and cream for this scone recipe.
- Add the strawberries before the liquid.
- Use a pizza cutter for cutting the dough into wedges.
- These scones can be frozen.
This recipe was originally published on September 11, 2012. It has been updated with new content and pictures on July 3, 2020.