why make this recipe
Strawberry Lemon Cream Scones are a delightful treat perfect for breakfast or tea time. Their combination of fresh strawberries and zesty lemon makes each bite refreshing and sweet. This recipe is straightforward and great for both beginners and experienced bakers. Whether you need a simple snack or a special treat for guests, these scones are sure to impress.
how to make Strawberry Lemon Cream 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 (for glaze)
- 1 tsp lemon zest (optional, for extra lemony glaze)
Directions:
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
- In a bowl, mix together flour, white sugar, baking powder, lemon zest, and salt. Once well combined, cut in the cubed butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
- In another bowl, whisk together the heavy cream, sour cream, egg, lemon juice, and vanilla extract. Gradually add the wet ingredients into the dry mixture and mix until just combined.
- Carefully stir in the chopped strawberries and mix until just combined.
- Turn the dough out onto a floured surface and pat it into a 1-inch thick circle. Cut the circle into 8 triangles.
- Brush the tops of each scone with a little heavy cream and then bake for 15-16 minutes or until the scones are golden brown.
- While the scones cool, mix together the powdered sugar, lemon juice, and lemon zest for the glaze. Adjust the consistency as needed by adding more sugar or lemon juice.
- Pour the glaze over the scones and enjoy!
how to serve Strawberry Lemon Cream Scones
Serve these scones warm or at room temperature. They pair wonderfully with tea, coffee, or even a fresh fruit smoothie. Adding a dollop of whipped cream or a side of butter can elevate the enjoyment, making them an even more delightful treat.
how to store Strawberry Lemon Cream Scones
To store the scones, place them in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator for up to a week. You can also freeze the scones before baking. Just wrap them individually in plastic wrap and place them in a freezer bag. Bake straight from the freezer, adding a few extra minutes to the baking time.
tips to make Strawberry Lemon Cream Scones
- Ensure that your butter is very cold, as this helps create flaky scones.
- Don’t overmix the dough; mix until just combined to keep the scones light and fluffy.
- Feel free to add other fruits like blueberries or raspberries if you prefer.
- For a richer flavor, let the scones sit for a few hours before serving, allowing the flavors to develop.
variation
You can try using different flavors of extracts, like almond or orange, to change up the taste. Adding nuts like chopped walnuts or pecans can also give a nice crunch.
FAQs
1. Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before chopping and adding to the dough to avoid excess moisture.
2. How do I know when the scones are done baking?
The scones are done when they turn golden brown on top. You can also check if they are firm to the touch.
3. What can I do if the glaze is too thin?
If your glaze is too thin, simply add more powdered sugar gradually until you reach the desired consistency.
Strawberry Lemon Cream Scones
Ingredients
For the scone dough
- 2 cups all-purpose flour
- 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) Ensure the butter is very cold for flaky scones.
- 1 large 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)
For the glaze
- 1 cup powdered sugar
- 2-3 Tbsp lemon juice (for glaze)
- 1 tsp lemon zest (optional, for extra lemony glaze)
Instructions
Preparation
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a bowl, mix together flour, white sugar, baking powder, lemon zest, and salt. Cut in the cubed butter until the mixture resembles coarse crumbs.
- In another bowl, whisk together the heavy cream, sour cream, egg, lemon juice, and vanilla extract.
- Gradually add the wet ingredients into the dry mixture and mix until just combined.
- Carefully stir in the chopped strawberries and mix until just combined.
- Turn the dough out onto a floured surface and pat it into a 1-inch thick circle. Cut the circle into 8 triangles.
Baking
- Brush the tops of each scone with a little heavy cream.
- Bake for 15-16 minutes or until the scones are golden brown.
Glazing
- While the scones cool, mix together the powdered sugar, lemon juice, and lemon zest for the glaze. Adjust the consistency as needed by adding more sugar or lemon juice.
- Pour the glaze over the scones and enjoy!