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Bakery-Style Strawberry Lemon Cream Scones

Bakery-Style Strawberry Lemon Cream Scones for a Spring Treat

Bakery-Style Strawberry Lemon Cream Scones are a delightful spring treat, bursting with fresh flavors and topped with a sweet lemon glaze.
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Prep Time 20 minutes
Cook Time 16 minutes
Cooling Time 2 minutes
Total Time 38 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups all-purpose flour King Arthur flour is recommended.
  • 1/4 cup sugar Brown sugar can add a deeper flavor.
  • 2 tablespoons baking powder Ensure it’s fresh.
  • 1/2 teaspoon salt Enhances sweetness.
  • 1 tablespoon lemon zest Freshly grated for best flavor.
  • 1/2 cup cold unsalted butter Kerrygold works great.
  • 1 large egg Can use flax egg for vegan option.
  • 1/2 cup heavy cream Buttermilk is a lighter alternative.
  • 1/4 cup sour cream Yogurt can be a replacement.
  • 2 tablespoons fresh lemon juice Brings brightness to the scones.
  • 1 teaspoon vanilla essence Optional for aroma.
  • 1/4 teaspoon ground nutmeg Optional for depth.
  • 1 cup fresh strawberries Well-dried and chopped.
For the Glaze
  • 1 cup powdered sugar Sifted for smooth texture.
  • 2 tablespoons fresh lemon juice Complements glaze flavor.
  • 1 teaspoon lemon zest Ties in with the scones.

Equipment

  • mixing bowl
  • Baking sheet
  • Pastry cutter
  • spatula

Method
 

Baking Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Zest a fresh lemon and chop your strawberries into 1/2-inch pieces.
  3. In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
  4. Add butter cubes to the flour mixture and combine until it resembles coarse crumbs.
  5. In a separate bowl, whisk together egg, heavy cream, sour cream, lemon juice, and vanilla essence.
  6. Gently fold the wet ingredients into the dry mixture.
  7. Fold in the chopped strawberries evenly.
  8. Turn the dough out onto a floured surface, knead gently, and shape into a 1-inch thick round disc.
  9. Cut the disc into 8 wedges and place on the prepared baking sheet.
  10. Brush the tops with a little cream and bake for 15-16 minutes until golden brown.
  11. While baking, whisk together the powdered sugar, lemon juice, and lemon zest for the glaze.
  12. Once out of the oven, drizzle the glaze over warm scones and allow to set before serving.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Notes

Enjoy these scones fresh, and feel free to experiment with other berries or ingredients!

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