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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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