Lemon Strawberry Scones

Step 1: Prep ingredients and start the dough

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. I always do this first so the oven is fully hot by the time the scones are ready. Cut the butter into small cubes and keep it in the refrigerator until the last moment. Cold butter is what creates those flaky, bakery-style layers, so I don’t let it soften while I work.

Chop the strawberries into small, bite-sized pieces. If they’re especially juicy, I like to gently pat them dry — this keeps excess moisture from weighing down the dough.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. I make sure everything is evenly combined here so the dough comes together more smoothly later.

Add the cold butter cubes directly to the flour mixture. Using a pastry blender, two forks, or even your fingertips, begin working the butter into the flour. I press and toss the mixture gently until it resembles coarse crumbs with some pea-sized chunks still visible. Those visible pieces of butter are exactly what you want.

Step 2: Whisk the wet ingredients

In a separate bowl or measuring cup, whisk together the buttermilk, lemon juice, and eggs until completely smooth. I like having this ready to go so I can move quickly once it’s time to combine everything.

Step 3: Add the wet ingredients to the dry

Make a well in the center of the flour mixture and pour the wet ingredients in. Using a spatula or wooden spoon, gently fold everything together. The dough will look shaggy and a little messy — that’s perfect. I stop mixing as soon as there are no large dry pockets. Avoid stirring aggressively or kneading, since overmixing develops gluten and makes scones tough instead of tender.

Step 4: Add the strawberries

Once the dough is mostly combined, add the chopped strawberries and fold them in gently. I try not to crush them or stir too much here, or the juices will bleed into the dough and make it overly wet.

Step 5: Shape the dough

Lightly flour your counter and turn the dough out onto it. Bring it together with your hands and gently press it into a thick round or rectangle about 1 inch tall. I don’t knead it like bread — just press and shape. If I want extra flaky layers, I flatten the dough, fold it in half once, and gently press it back down. This simple step is called the pat and fold.

Step 6: Cut into wedges

Cut the dough into wedges like a pizza or into squares using a sharp knife or bench scraper. Transfer the pieces to your prepared baking sheet, leaving a little space between them. If your dough is beginning to feel a little tacky and sticky, chill the dough in the freezer for 15 minutes before baking!

Step 7: Brush & bake

Before baking, I brush the tops lightly with buttermilk, cream, or milk to help them brown evenly. Bake for 18 to 22 minutes, until the tops are lightly golden and the bottoms are nicely browned. They should smell buttery and lemony and feel set in the center. I let them cool on the pan for about 10 minutes before moving them to a rack. Wait until they’re warm or fully cool before glazing so the glaze doesn’t melt off.

Step 8: Make the lemon glaze

To make the glaze for the lemon strawberry scones, whisk the powdered sugar with one tablespoon of lemon juice until smooth. Add more juice a little at a time until you reach a thick but pourable consistency — I look for something similar to honey. Stir in the lemon zest at the end for extra brightness. If it gets too thin, add more sugar; if too thick, add a few more drops of lemon juice.

When the scones have cooled slightly, drizzle the glaze over the tops with a spoon, or dip the tops directly into the glaze for fuller coverage. I let them sit for 10 to 15 minutes so the glaze can set before serving.