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Fresh Strawberry Scones with lemon glaze makes for a delicious and refreshing breakfast or brunch! Especially delicious when fresh strawberries are plentiful like they are during the spring and summer seasons. These are the best scones and they’re so refreshingly tasty everyone loves them!
The combination of juicy strawberries and a cool lemon creates a perfect balance of sweet and tart flavors, making these easy scones irresistible. Start with a basic cream scones recipe add fresh chopped berries to the scone dough and bake until golden brown. Add a fresh lemon glaze to make them irresistible!
These easy-to-make scones are perfect for a quick and delicious breakfast or brunch option. They can be made ahead of time and reheated in the oven for a convenient grab-and-go option or served warm with a cup of coffee or tea for a relaxing start to your day.
Variations on this recipe
If you don’t want to add the lemon glaze you can absolutely leave it off the top. The lemon zest in the scones is also optional too.
You can also divide the dough into 2 balls and make 16 small wedges. These are perfect for kid-size scones or when you want to offer many small bites like a big brunch when they are lots of choices.
Can I use frozen strawberries in these scones?
This recipe was tested and developed using fresh berries. Frozen berries could be used but they make leak more than fresh berries. And they may be substantially softer and mushier. It it’s ALL you have I say go for it, but the results will be better if you use fresh. Keep them frozen right up until you add them to the dough to keep them as solid as possible.
What do you need for homemade scones?
- All-Purpose flour
- baking powder
- granulated sugar
- cold butter (not room temperature or frozen butter)
- heavy cream
- vanilla extract
- fresh strawberries
- lemon zest(optional)
- powdered sugar
- lemon juice
- baking sheet
- large bowl
- food processor, OR pastry blender OR two butter knives
Why do I need cold butter to make good scones?
Butter for scones, pastry, and most biscuits must be cold so it helps the dough form puffy flaky layers. The puffy layers make tender scones and that’s what we want, a flaky texture! It’s worked into the dry ingredients cold and cut into small pieces. If it starts to warm up or melt you must refrigerate the dough to cool the butter back down.
Why do you call for a variety of tools like a food processor or pastry cutter?
Again these are tools you can use to chop the butter into fine pieces and make perfect scones without melting the butter with your hands. A food processor is a hands-free way to achieve keep these cold ingredients as cold as possible.
Since you might not have a food processor so a cheaper easier-to-store tool is a pastry blender or pastry cutter. Failing that two butter knives chopping the butter into the flour will work like a charm. The best way to cut the butter into the flour mixture is the one you have access to. I ALWAYS say use what you have!
What to serve with Strawberry Scones
Serve air fryer breakfast sausages with these strawberry scones and real or kid-friendly mimosas and plenty of hot coffee for a simple effective brunch that everyone will love! And since it’s strawberry season why not serve a big bowl of fresh berries?
If you happen to have leftovers you can store them in an air-tight container for up to 3 days. You may want to hold off on glazing them until right before you’re ready to serve them or they could get soggy from the glaze.
Strawberry Lemon Scones
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 Tablespoons granulated white sugar not turbinado sugar
- ½ cup butter cold
- 1 egg beaten
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- ¾ cup strawberries diced
- Zest from 1 lemon optional
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
- Preheat oven to 350º
- line baking sheets with parchment paper
- Combine flour, baking powder, salt, and sugar in a bowl or food processor
- Cut butter into flour mixture, or pulse in food processor until mixture resembles crumbs, pour into mixing bowl
- Add egg, cream, juice, and zest, and stir until mostly mixed
- Add strawberries, and stir until strawberries are incorporated, and dough forms a ball
- Turn onto the prepared baking sheet, and press into a 8-10 inch circle
- Cut into 8 wedges
- Separate wedges to give scones room to spread and rise
- Bake for 18-20 minutes until the bottoms and edges are beginning to brown and the scones are done through
- Remove from oven and let cool
- Whisk icing ingredients together and drizzle over scones