Lemon Glazed Strawberry Scones (Printer-friendly)

Buttery scones with fresh strawberries and a bright lemon glaze, ideal for morning or afternoon treats.

# What You'll Need:

→ Scone Dough

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup heavy cream, plus additional for brushing
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon fresh lemon zest
10 - 1 cup fresh strawberries, hulled and diced

→ Lemon Glaze

11 - 1 cup powdered sugar, sifted
12 - 2 to 3 tablespoons fresh lemon juice
13 - 1 teaspoon fresh lemon zest

→ Garnish and Serving

14 - 1 cup mixed fresh berries such as blueberries, raspberries, or blackberries

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt until evenly distributed.
03 - Add cubed cold butter to the flour mixture and cut it in using a pastry cutter or fingertips until the mixture resembles coarse breadcrumbs.
04 - In a separate bowl, whisk together heavy cream, egg, vanilla extract, and lemon zest until fully combined.
05 - Pour wet ingredients into the flour mixture and stir until just combined. Gently fold in the diced strawberries, being careful not to overwork the dough.
06 - Turn dough onto a lightly floured work surface and shape into a 1-inch thick round disk. Cut into 8 equal wedges and transfer to the prepared baking sheet.
07 - Brush the top surface of each scone lightly with heavy cream for a golden finish.
08 - Bake for 18 to 20 minutes until the tops are golden brown. Transfer to a wire rack and allow to cool completely.
09 - In a small bowl, whisk together sifted powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable.
10 - Drizzle the lemon glaze over the cooled scones. Serve with fresh mixed berries on the side.

# Expert Advice:

01 -
  • They're buttery and tender without being fussy—scones don't require the precision of other baked goods.
  • Fresh strawberries burst with juice in every bite, making them taste like real food, not a bakery formula.
  • The lemon glaze is the perfect balance of tart and sweet, cutting through the richness like sunshine on your tongue.
02 -
  • Cold butter is non-negotiable—if you use soft butter, you'll get a cakey scone instead of a tender one, and you'll wish you'd listened.
  • Don't overmix the dough; once the wet and dry ingredients come together, stop immediately because every extra stir toughens the final result.
03 -
  • Keep everything cold when possible—your bowl, your hands, even working quickly so friction doesn't warm up the butter.
  • If your strawberries are very juicy, pat them dry before folding them in so excess moisture doesn't make your dough wet and sticky.
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