Strawberry Lemon Scones – Creamy & Delicious Recipe

ByVivian

Strawberry Lemon Cream Scones are the epitome of springtime baking, a delightful treat that instantly transports me to sunnier days. There’s something utterly magical about the combination of sweet, juicy strawberries and the zesty tang of lemon, all wrapped up in a tender, buttery scone. What makes these particular Strawberry Lemon Cream Scones so special is the “cream” in their name. Using heavy cream instead of buttermilk creates an unbelievably rich and moist crum extractb that practically melts in your mouth. Forget dry, crum extractbly disappointments; these scones are a revelation. They’re the perfect accompaniment to a morning cup of coffee or a delightful afternoon pick-me-up, and the vibrant colors alone are enough to brighten any day. Get ready to fall in love with these heavenly bites!

Strawberry Lemon Cream Scones

Strawberry Lemon Cream Scones

Oh, the simple joy of a perfectly baked scone! And when that scone is bursting with the bright, zesty flavor of lemon and sweet, juicy strawberries, well, that’s just pure bliss. These Strawberry Lemon Cream Scones are incredibly tender and moist, thanks to the magic of heavy cream and sour cream in the dough. They’re the perfect accompaniment to your morning coffee, a delightful afternoon treat, or even a light dessert. The tangy lemon glaze is the crowning glory, tying all those beautiful flavors together. You’ll find yourself making these again and again!

Ingredients:

  • 2 cups + 2 Tbsp all purpose flour
  • 1/4 cup white sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 Tbsp lemon zest (from about 1 large lemon)
  • 1/2 cup unsalted butter (cubed and very cold)
  • 1 large egg
  • 1/4 cup heavy whipping cream (plus more for brushing the tops)
  • 1/4 cup sour cream
  • 1 Tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 3/4 cup strawberries (finely chopped*)
  • 1 – 1 1/2 cup powdered sugar
  • 2-3 Tbsp lemon juice (for the glaze)
  • 1 tsp lemon zest (optional, for extra lemony glaze)

    • Instructions:

  • Prepare Your Dry Ingredients and Cut in the Butter: In a large mixing bowl, whisk together the 2 cups + 2 Tbsp all purpose flour, 1/4 cup white sugar, 1 Tbsp baking powder, and 1/2 tsp salt. Make sure everything is well combined. Now, add the 1 Tbsp lemon zest to this dry mixture. The zest will infuse the scones with a wonderful citrus aroma from the very begin extractning. Next, take your very cold, cubed unsalted butter and add it to the flour mixture. You want the butter to be as cold as possible because this is key to creating flaky scones. Using a pastry blender, two forks, or even your fingertips, cut the butter into the flour until the mixture resembles coarse crum extractbs with some pea-sized pieces of butter still visible. These little pockets of butter will melt during baking, creating steam and giving your scones their signature tender, flaky texture. Don’t overmix at this stage; you want those butter pieces!
  • Combine Wet Ingredients and Incorporate Them: In a separate, smaller bowl, whisk together the 1 large egg, 1/4 cup heavy whipping cream, 1/4 cup sour cream, 1 Tbsp lemon juice, and 1/2 tsp vanilla extract. This wet mixture is what will bring our dough together and add richness and moisture. Now, pour this wet mixture into the bowl with the dry ingredients and butter. Using a fork or a spatula, gently mix until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can lead to tough scones. You’ll notice the dough will be shaggy and a little sticky at this point.
  • Add the Strawberries and Form the Dough: Gently fold in the 3/4 cup of finely chopped strawberries. Again, be delicate here to avoid overworking the dough. The goal is to distribute the strawberries evenly without crushing them too much. Once the strawberries are incorporated, turn the dough out onto a lightly floured surface. Using your hands, gently bring the dough together into a cohesive ball. Don’t knead it like bread; just pat it together until it holds its shape. You want a tender dough.
  • Shape and Bake the Scones: Pat or gently roll the dough into a disc about 3/4 to 1 inch thick. You can then cut this disc into 8 wedges, like a pizza, using a sharp knife or a bench scraper. Alternatively, you can use a round biscuit cutter for more uniform shapes. Place the shaped scones onto a baking sheet lined with parchment paper. For extra shine and a slightly richer crust, lightly brush the tops of the scones with a little extra heavy whipping cream. This step is optional but highly recommended for that beautiful golden-brown finish. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
  • Prepare the Lemon Glaze and Finish: While the scones are baking, or once they’ve cooled slightly, prepare the glaze. In a medium bowl, whisk together the 1 – 1 1/2 cup powdered sugar with 2-3 Tbsp lemon juice. Start with 2 Tbsp of lemon juice and add more, a teaspoon at a time, until you reach your desired drizzling consistency. If you want an extra intense lemon flavor, stir in the optional 1 tsp lemon zest. The glaze should be thick enough to coat the back of a spoon but thin enough to easily drizzle. Once the scones have cooled to a point where they are still warm but not piping hot, generously drizzle the lemon glaze over the tops. You can use a spoon or a piping bag for this. Let the glaze set slightly before serving. Enjoy these delightful Strawberry Lemon Cream Scones warm, perhaps with a cup of tea or coffee!

    • Strawberry Lemon Cream Scones

    Conclusion:

    There you have it – a recipe for utterly delightful Strawberry Lemon Cream Scones! These aren’t just any scones; they’re a perfect balance of sweet strawberries, zesty lemon, and a rich, tender crum extractb thanks to the heavy cream. They’re incredibly easy to whip up, making them an ideal treat for a weekend brunch, an afternoon pick-me-up, or even a special occasion. I truly encourage you to give these a try; the aroma alone will have your kitchen smelling heavenly, and the taste is simply divine. Imagin extracte a warm scone, slightly crisp on the outside, soft and yielding within, with bursts of juicy strawberry and bright lemon flavor – pure bliss!

    These Strawberry Lemon Cream Scones are fantastic on their own, but they also shine with a few simple additions. Try serving them with a dollop of fresh whipped cream or a spoonful of clotted cream for an extra touch of indulgence. A drizzle of lemon glaze or a dusting of powdered sugar can elevate them even further. For variations, feel free to experiment! Adding a touch of almond extract alongside the lemon can create a lovely complementary flavor. You could also swap out the strawberries for raspberries or blueberries for a different fruity twist. Don’t be afraid to make them your own and discover your favorite way to enjoy these amazing scones!

    Frequently Asked Questions:

    What makes these scones “cream scones”?

    These are considered cream scones because heavy cream is used as the primary liquid ingredient. This contributes to their exceptionally tender and moist texture, often resulting in a lighter, more delicate crum extractb compared to scones made with buttermilk or milk.

    Can I make these scones ahead of time?

    Yes, you can definitely make these scones ahead of time! You can bake them and store them in an airtight container at room temperature for up to 2 days, or freeze them for up to 2 months. Reheat gently in a warm oven before serving for best results.

    Strawberry Lemon Cream Scones

    Strawberry Lemon Cream Scones

    Delightful scones bursting with fresh strawberries and bright lemon flavor, finished with a tangy lemon glaze.

    Prep Time
    20 Minutes

    Cook Time
    20 Minutes

    Total Time
    40 Minutes

    Servings
    8 scones

    Ingredients

    • 2 cups + 2 Tbsp all purpose flour
    • 1/4 cup white sugar
    • 1 Tbsp baking powder
    • 1/2 tsp salt
    • 1 Tbsp lemon zest
    • 1/2 cup unsalted butter (cubed and cold)
    • 1 egg
    • 1/4 cup heavy whipping cream (plus more for brushing)
    • 1/4 cup sour cream
    • 1 Tbsp lemon juice
    • 1/2 tsp vanilla extract
    • 3/4 cup strawberries (finely chopped)
    • 1 – 1 1/2 cup powdered sugar
    • 2-3 Tbsp lemon juice
    • 1 tsp lemon zest (optional)

    Instructions

    1. Step 1
      Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
    2. Step 2
      In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
    3. Step 3
      Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
    4. Step 4
      In a separate bowl, whisk together the egg, heavy whipping cream, sour cream, lemon juice, and vanilla extract.
    5. Step 5
      Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the chopped strawberries.
    6. Step 6
      Turn the dough out onto a lightly floured surface and gently shape it into a circle about 1 inch thick. Cut into 8 wedges.
    7. Step 7
      Place the wedges on the prepared baking sheet. Brush the tops with a little heavy whipping cream.
    8. Step 8
      Bake for 15-20 minutes, or until golden brown and cooked through.
    9. Step 9
      While the scones are cooling, prepare the glaze by whisking together the powdered sugar and 2-3 tablespoons of lemon juice until smooth. Add the optional lemon zest if desired.
    10. Step 10
      Drizzle the glaze over the cooled scones.

    Important Information

    Nutrition Facts (Per Serving)

    It is important to consider this information as approximate and not to use it as definitive health advice.

    Allergy Information

    Please check ingredients for potential allergens and consult a health professional if in doubt.

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