Strawberry Scones with Lemon Glaze Recipe
If you’re searching for a treat that manages to be bright, buttery, and irresistibly tender all at once, look no further than these Strawberry Scones with Lemon Glaze. Their soft, crumbly texture and fresh strawberry bursts make them a true showstopper for a leisurely weekend brunch or a sweet snack alongside afternoon tea. The zesty, citrus-kissed glaze provides a lively finishing touch that makes every bite feel like a celebration of spring. Whether you’re a seasoned baker or a scone newcomer, this recipe offers both simplicity and flavor that’s truly hard to beat—trust me, these scones disappear faster than you can imagine!
Ingredients You’ll Need
Just a handful of pantry and fresh ingredients come together to make magic here. Each one plays a special role, from the decadent cream to those ruby-red berries—there’s no room for extras, just pure, delicious essentials!
- All-purpose flour: The classic base for tender, flaky scones that hold their shape beautifully.
- Granulated sugar: Adds gentle sweetness without overwhelming the fresh strawberry flavor.
- Baking powder: Gives the scones their signature rise and light, airy interior.
- Salt: Just half a teaspoon sharpens all the flavors and keeps the sweetness in balance.
- Cold unsalted butter: Cut it in—literally!—for the best crumb and flakiness.
- Fresh strawberries: Juicy, bright, and bursting with natural flavor, diced small so every bite is dotted with fruit.
- Heavy cream: Adds luxurious richness and helps everything come together; brush a bit on before baking for golden tops.
- Egg: Binds the dough and adds a subtle richness.
- Pure vanilla extract: Even a teaspoon makes a difference in depth and aroma.
- Lemon zest: Pops up twice—once in the dough, then again in the glaze—for a burst of freshness.
- Powdered sugar (for the glaze): The perfect fine texture for a silky, smooth drizzle.
- Fresh lemon juice (for the glaze): Makes the glaze tangy, bright, and absolutely irresistible.
How to Make Strawberry Scones with Lemon Glaze
Step 1: Prepare Your Baking Sheet and Preheat
To get things started, line a baking sheet with parchment paper and preheat your oven to a hot 400°F (200°C). This ensures your scones bake evenly and don’t stick, and that the oven is ready for a quick, even bake when the dough is assembled.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. This helps distribute the leavening and seasoning evenly throughout the dough—the difference between a perfectly consistent crumb and a patchy one!
Step 3: Cut in the Cold Butter
Add your cubes of icy-cold butter into the dry mixture. Use a pastry cutter or your fingertips to work the butter in until it all looks like coarse crumbs. Keeping the butter cold is the single best way to create those dreamy pockets of flakiness that make Strawberry Scones with Lemon Glaze so delightful.
Step 4: Fold in the Strawberries
Time for the star ingredient! Gently fold diced strawberries into the flour-butter mixture. If your berries are particularly juicy, give them a light pat with paper towels to avoid excess moisture that can make the dough too sticky.
Step 5: Mix the Wet Ingredients
In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest. This mixture infuses the dough with rich moisture and bright, cheery notes before you combine it all together.
Step 6: Bring It All Together
Pour the wet mixture into the dry ingredients and stir just until a shaggy dough forms. Resist the urge to overmix; a light touch is essential for scones with perfect texture.
Step 7: Shape and Cut
Turn the dough out onto a floured surface and gently knead—no more than necessary—then pat it into a chubby, 8-inch circle. With a sharp knife, cut the dough into 8 wedges (like slicing a pizza) so each scone is bursting with berries.
Step 8: Bake
Arrange the wedges on your prepared sheet, leaving a little space between each. Brush the tops with a bit more heavy cream for a lovely golden finish. Bake for 16 to 18 minutes, until the scones are golden brown and your kitchen smells heavenly.
Step 9: Cool and Glaze
Let the scones cool slightly on a wire rack while you whip up the lemon glaze. Whisk powdered sugar with fresh lemon juice and zest until the mixture is smooth and pourable. Drizzle generously over the warm scones—this bright lemon layer is what makes Strawberry Scones with Lemon Glaze so unforgettable!
How to Serve Strawberry Scones with Lemon Glaze
Garnishes
Sprinkle the scones with a little extra lemon zest or dot the platter with a few sliced strawberries for a pop of color. A dusting of powdered sugar adds a touch of bakery-style magic, while edible flowers deliver a springtime wow-factor.
Side Dishes
Pair these Strawberry Scones with Lemon Glaze alongside softly whipped cream, thick Greek yogurt, or a bowl of mixed fresh berries. For brunch, serve with scrambled eggs or a delicate fruit salad for a truly elegant spread.
Creative Ways to Present
Try arranging scones on a multi-tiered cake stand for an afternoon tea vibe, or wrap them in parchment and twine for a picnic-ready treat. For parties, mini versions served with small pipettes of extra lemon glaze let everyone customize each bite!
Make Ahead and Storage
Storing Leftovers
If you somehow have scones left (kudos for your restraint!), store them in an airtight container at room temperature for up to two days. The glaze might soften a bit, but the flavor remains every bit as vibrant and delicious.
Freezing
You can absolutely freeze Strawberry Scones with Lemon Glaze! For best results, freeze unglazed scones once baked and cooled—then glaze after thawing. Wrap each scone well in plastic wrap and a freezer bag, and they’ll keep beautifully for up to two months.
Reheating
To recapture that fresh-baked magic, reheat scones in a 300°F (150°C) oven for about 8 minutes. Let thaw if frozen, then glaze just before serving for ultimate flavor and texture.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but slice them while still frozen and add directly to the dough. Expect a touch more moisture—so give them a quick pat dry with a paper towel before mixing in.
What’s the best way to keep my scones flaky?
Be sure your butter is very cold and avoid overworking the dough. Little bits of butter throughout the dough create steam while baking, making those perfectly flaky scones!
Can I make the dough in advance?
Definitely! Shape the scone dough, cut into wedges, and refrigerate overnight. Bake them off in the morning for a quick, fresh start to your day. Hold off on glazing until after baking.
Is the lemon glaze very tart?
The lemon glaze strikes a wonderful balance: it’s bright and tangy but not overwhelmingly sour. If you love tart flavors, add a little extra zest; if not, stick to the recipe as written.
Can I substitute the heavy cream with milk?
You can use whole milk, but the scones will be slightly less rich and tender. For best texture, stick with heavy cream whenever possible for these Strawberry Scones with Lemon Glaze.
Final Thoughts
Baking a fresh batch of Strawberry Scones with Lemon Glaze will fill your home with a sweet, sunny fragrance that’s hard to resist. I hope you’ll give this recipe a try and share it with those you love—because nothing says “welcome” quite like a plate of homemade scones, drizzled in tangy, bright lemon glaze!
Print
Strawberry Scones with Lemon Glaze Recipe
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These delightful Strawberry Scones with a zesty Lemon Glaze are the perfect treat for breakfast or brunch. The tender scones bursting with fresh strawberries and topped with a citrusy glaze will surely brighten your day.
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp cold unsalted butter, cubed
- 1 cup fresh strawberries, diced
- ½ cup heavy cream, plus more for brushing
- 1 large egg
- 1 tsp pure vanilla extract
- 1 tsp lemon zest
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
Dough:
Glaze:
Instructions
- Preheat oven and prepare baking sheet: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in butter: Use a pastry cutter or fingers to cut in cold butter until mixture resembles coarse crumbs.
- Add strawberries: Gently fold in diced strawberries.
- Mix wet ingredients: In a separate bowl, whisk together heavy cream, egg, vanilla, and lemon zest.
- Combine wet and dry mixtures: Pour wet mixture into dry mixture and stir until just combined.
- Knead and shape dough: Turn dough onto a floured surface, knead into a ball, pat into a circle, and cut into wedges.
- Bake: Transfer wedges to baking sheet, brush with heavy cream, and bake for 16–18 minutes until golden brown.
- Make glaze: Whisk powdered sugar, lemon juice, and zest until smooth.
- Glaze scones: Drizzle warm scones with glaze before serving.
Notes
- Ensure butter is very cold for flaky scones.
- Pat strawberries dry if extra juicy to prevent excess moisture in the dough.
- Best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 260
- Sugar: 17 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
