Strawberry Lemon Cream Scones
Enjoy these refreshing Strawberry Lemon Cream Scones, perfect for breakfast or tea time, combining fresh strawberries with zesty lemon flavors.
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!
Notes
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.