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strawberry scones with lemon glaze

Strawberry Scones with Lemon Glaze

These Strawberry Scones with Lemon Glaze take only a few steps to make. They are fluffy, delicious and will be the star of your breakfast table.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 scones
Calories 280 kcal


Strawberry Scones

  • 2 1/2 cups all-purpose flour about 10 oz
  • 1/3 cup sugar 2.35 oz
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons cold butter chopped into 1/2 inch bits
  • 1/3 cup buttermilk
  • 2 eggs slightly beaten
  • 10 ounces strawberries chopped (1-2 cups of chopped strawberries)
  • 2 tablespoons lemon zest

Lemon Glaze

  • 1 cup confectioner’s sugar sifted
  • 5 tablespoons lemon juice
  • Zest of one lemon


Strawberry Scones

  1. Combine flour, sugar, baking powder and salt in a bowl.
  2. Cut butter into pieces and store it in the freezer for 10 minutes or so.

  3. Add cold pieces of butter to flour mixture. Use a fork to combine butter and dry ingredients.

  4. You can use a pastry blender if you've got one, but a fork will also work just fine. Keep blending butter into dry ingredients until butter pieces are pea-sized.

  5. Add buttermilk to mixture. Fold with a spatula until almost entirely incorporated.
  6. Add eggs. Fold until combined.

  7. Chop strawberries and place them in a couple of paper towels, so they drain all the excess liquid.

  8. Add strawberries and 2 tablespoons of zest to your scones. Fold with a spatula slowly, just enough to combine ingredients. You actually want your dough to seem like it’s not fully incorporated.

  9. Transfer dough to floured counter and lightly press down on it with your fingers, while trying to turn the dough into a circle, about 1 inch high.
  10. Slice dough into 8 wedges, like a pizza.
  11. Place each wedge about 1 inch apart in a parchment or silicon mat lined baking sheet.

  12. Place baking sheet in the freezer while you wait for the oven to pre-heat. Pre-heat oven to 375. Bake for around 15-20 minutes, rotating the pan halfway.

  13. Let them cool and glaze scones. Store them at room temperature, in a airtight container, for a day. You can also slide them in the freezer as soon as they are done cooling down from baking. make sure to wrap them tightly. Some say you may also freeze the already cut and shaped scone dough, before baking. I've never tried it. I will next time I make scones. If you have tried this already, please let me know!

Lemon Glaze

  1. Mix sugar, lemon juice and zest together in a bowl. Add more sugar if the glaze is too runny, or add a bit more juice in case it’s too stiff.
Nutrition Facts
Strawberry Scones with Lemon Glaze
Amount Per Serving
Calories 280
* Percent Daily Values are based on a 2000 calorie diet.