Bakery-Style Strawberry Lemon Cream Scones Recipe

Introduction

These bakery-style strawberry lemon cream scones combine bright lemon zest and fresh strawberries folded into tender, moist dough thanks to cream and sour cream. Perfect for a weekend breakfast or afternoon tea, they bring a refreshing springtime flavor right to your kitchen table.

Ingredients

• 2.25 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1.5 tbsp fresh lemon zest (divided)
• 1/4 tsp ground nutmeg
• 3/4 cup cold butter, cubed
• 1 egg
• 1/4 cup cream (plus extra for brushing)
• 1/4 cup sour cream
• 1.5 tbsp lemon juice
• 1/2 tsp vanilla essence
• 3/4 cup fresh strawberries, chopped into 1/2-inch pieces

For the glaze:

• 1.5 cups powdered sugar, sifted
• 3.5 tbsp lemon juice
• 1 tsp fresh lemon zest

Instructions

1. Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper. Zest fresh lemons to get 1.5 tbsp for the dough and 1 tsp for the glaze. Chop strawberries into 1/2-inch pieces. Cube the cold butter for the dough.
2. Step 2: In a large bowl, whisk together flour, sugar, baking powder, salt, 1.5 tbsp lemon zest, and ground nutmeg. Cut the cold butter into the mixture using a pastry cutter or fingertips until it resembles coarse crumbs with pea-sized butter pieces.
3. Step 3: In a separate bowl, whisk egg, cream, sour cream, lemon juice, and vanilla essence. Pour this into the dry ingredients and gently fold with a spatula until just combined; do not overmix. The dough should be slightly shaggy and hold together loosely.
4. Step 4: Fold the chopped strawberries gently into the dough. Turn the dough onto a lightly floured surface and shape into a 1-inch thick circle about 6-7 inches wide. Cut into 8 wedges and place on the prepared baking sheet, spacing about 2 inches apart.
5. Step 5: Lightly brush the tops of the scones with a little cream. Bake for 15-16 minutes until golden brown and a toothpick inserted comes out clean. Watch closely near the end to prevent overbaking.
6. Step 6: While scones bake, whisk powdered sugar, lemon juice, and 1 tsp lemon zest to make a smooth glaze. When scones have cooled for 1-2 minutes, drizzle the glaze over them. Let cool 5 minutes so the glaze can set before serving.

Tips & Variations

• Use fresh, dry strawberries and pat them dry before folding in to prevent soggy dough.
• Substitute plain Greek yogurt for sour cream for a similar tang and moisture.
• Cold butter is essential—keep it chilled and cut into small pieces for flaky layers.
• Try other berries like raspberries or blueberries for a different fruit twist.
• Swap lemon zest and juice with lime or orange for varied citrus flavors.

Storage

Store scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Keep glazed scones in a single layer to prevent sticking. For longer storage, freeze unglazed scones wrapped individually for up to 3 months. Thaw at room temperature or warm in a 300°F oven for 5-10 minutes before glazing and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but be sure to thaw them fully and squeeze out excess moisture before folding into the dough to avoid sogginess.

How do I prevent tough scones?

Mix the dough just until ingredients come together and always use cold butter cut into small pieces to create flaky layers. Overworking the dough develops gluten and results in toughness.

Bakery-Style Strawberry Lemon Cream Scones Recipe

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★★★★★

4.4 from 81 reviews

• Author: Lana
• Total Time: 35-36 minutes
• Yield: 8 scones 1x
• Diet: Vegetarian

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Description

These bakery-style strawberry lemon cream scones feature bright lemon zest in the dough, fresh strawberries folded throughout, and a sweet lemon glaze drizzled on top. Tender and moist from cream and sour cream, they offer a perfect balance of tangy citrus and sweet berry flavors, ideal for a weekend breakfast or afternoon tea.

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Ingredients

Scale 1x2x3x

For the scones:

• 2.25 cups all-purpose flour (King Arthur recommended)
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1.5 tbsp freshly grated lemon zest
• 3/4 cup cold unsalted butter, cubed (Kerrygold preferred)
• 1 egg
• 1/4 cup cream
• 1/4 cup sour cream
• 1.5 tbsp lemon juice
• 1/2 tsp vanilla essence
• 1/4 tsp ground nutmeg
• 3/4 cup fresh strawberries, chopped into 1/2-inch pieces

For the glaze:

• 1.5 cups powdered sugar, sifted
• 3.5 tbsp lemon juice
• 1 tsp freshly grated lemon zest

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Instructions

1. Prepare mise en place and preheat oven: Preheat your oven to 400°F and line a baking sheet with parchment paper. Zest fresh lemons to obtain 1.5 tbsp zest for the dough and 1 tsp for the glaze. Chop fresh strawberries into roughly 1/2-inch pieces. Cut cold butter into small cubes and set all ingredients ready before mixing.
2. Mix dry ingredients and cut in butter: In a large bowl, whisk together flour, sugar, baking powder, salt, lemon zest (1.5 tbsp), and ground nutmeg. Cut cold butter cubes into the dry mixture with a pastry cutter, fork, or fingertips until the texture resembles coarse breadcrumbs with visible pea-sized butter pieces for flakiness.
3. Combine wet ingredients and bring dough together: In a separate bowl, whisk together the egg, cream, sour cream, lemon juice, and vanilla essence. Pour this wet mixture into the dry ingredients and gently fold using a spatula or wooden spoon just until combined. Avoid overmixing to prevent tough scones; the dough should be shaggy and barely hold together.
4. Fold in strawberries and shape scones: Carefully fold the chopped strawberries into the dough until evenly distributed. Turn the dough out onto a lightly floured surface and gently shape into a 1-inch thick circle about 6-7 inches in diameter. Using a sharp knife, cut into 8 wedges and place them spaced about 2 inches apart on the prepared baking sheet.
5. Brush and bake the scones: Lightly brush the tops of each scone with a little cream to promote browning. Bake in the preheated oven at 400°F for 15-16 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean. Monitor closely starting at 14 minutes to avoid overbaking.
6. Make lemon glaze and finish scones: While baking, whisk together sifted powdered sugar, lemon juice, and 1 tsp fresh lemon zest until smooth and pourable. After removing scones from the oven, allow them to cool for 1-2 minutes, then drizzle the warm glaze over them. Let scones cool an additional 5 minutes for the glaze to set before serving.

Notes

• Use fresh, dry strawberries to prevent soggy dough; pat dry after washing.
• Cold butter is essential to create flaky layers; do not use softened butter.
• Avoid overmixing the dough to keep scones tender and flaky.
• Wait until scones have cooled slightly before glazing to prevent glaze from melting off.
• Substitute sour cream with plain Greek yogurt or additional cream if needed.
• Frozen strawberries can be used if fully thawed and drained well.
• Butter can be replaced with cold coconut oil or vegan butter for dairy-free versions.
• Lemon zest and juice can be substituted with lime or orange for flavor variation.
• Store scones in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
• Freeze unglazed scones wrapped individually for up to 3 months; bake from frozen adding extra minutes.

• Prep Time: 20 minutes
• Cook Time: 15-16 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Strawberry lemon scones, bakery scones, lemon cream scones, breakfast pastries, strawberry desserts