Lemon Strawberry Scones
These Lemon Strawberry Scones take only a few steps to make. They are fluffy, delicious and will be the star of your breakfast table.
Servings 8 scones
Calories 280kcal
Ingredients
Strawberry Scones
- 2½ cups all-purpose flour 280g
- ⅓ cup sugar 100g
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp lemon zest
- 6 tbsp cold butter chopped into cubes
- ¼ cup cold buttermilk 60g
- 2 cold eggs slightly beaten
- 1 cup strawberries, chopped
- ⅓ cup heavy cream or buttermilk, for brushing
Lemon Glaze
- 1 cup powdered sugar, sifted 125g
- 2 tbsp lemon juice
- zest of one lemon
Instructions
Scones
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. 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 you don’t want it softening while you work.
- Chop the strawberries into small, bite-sized pieces and gently pat them dry if they’re very juicy.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
- 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. Press and toss the mixture gently until it resembles coarse crumbs with some pea-sized chunks still visible.
- In a separate bowl or measuring cup, whisk together the buttermilk, lemon juice, and eggs until completely smooth.
- 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, which is perfect. 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.
- Once the dough is mostly combined, add the chopped strawberries and fold them in gently. Try not to crush them or stir too much, or the juices will bleed into the dough and make it wet.
- 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. Don’t knead it like bread — just press and shape. If you’d like extra flaky layers, you can flatten the dough, fold it in half once, and gently press it back down. This is called the pat and fold.
- 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. Chill the dough for a little if they feel sticky or tacky.
- Brush the tops lightly with buttermilk, cream, or milk to help them brown.
- Bake for about 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. 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.
Lemon Glaze
- To make the glaze, 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, 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. Let them sit for 10 to 15 minutes so the glaze can set before serving.
Notes
Frozen strawberries: Frozen strawberries work okay here in a pinch but they're not ideal. Use them straight from the freezer and chop them small without thawing, since thawed berries release too much liquid and can make the dough soggy.
Buttermilk: If you don’t have buttermilk, you can make a quick substitute by mixing ¼ cup milk with 1 teaspoon lemon juice or vinegar and letting it sit for five minutes before using.
Cold butter: Keeping everything cold makes a big difference. If your kitchen is warm or the dough feels soft, chilling the shaped scones for 10 minutes before baking will help them hold their shape and rise taller.
Serving: These scones are best the day they’re baked, but they keep well in an airtight container for a couple of days or can be frozen. A few minutes in a warm oven will refresh them beautifully.
Freezing Notes: These scones freeze very well, both before and after baking.
Unbaked: For unbaked scones, cut and shape the dough, place them on a lined baking sheet, and freeze until solid. Transfer to a freezer bag and bake straight from frozen, adding 2–4 extra minutes to the baking time. This gives you the freshest, flakiest texture.
Baked: For baked scones, let them cool completely, then freeze in an airtight container for up to 2 months. Reheat in a 300°F (150°C) oven for a few minutes until warm.
For best results, glaze after reheating rather than before freezing.
Nutrition
Serving: 1scone | Calories: 280kcal