Description

Enjoy the irresistible flavor of Strawberry Lemon Scones, combining fresh strawberries and zesty lemon in a light, flaky pastry. Ideal for breakfast or a comforting afternoon snack, this simple recipe is a must-try for any homemade treat lover.

Ingredients

Scale

1 – 1 1/2 cups Powdered Sugar
2–3 tbsp lemon juice
1 tsp lemon zest, optional
2 cups + 2 tbsp flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 tbsp lemon zest
1/2 cup butter, cold & cubed
1 egg
1/4 cup heavy whipping cream
1/4 cup sour cream
1 tbsp lemon juice
1/2 tsp vanilla
3/4 cup strawberries, diced

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Instructions

Preheat the oven to 400 degrees and prepare a baking sheet by lining it with parchment paper.
In a large mixing bowl, whisk flour, sugar, baking powder, salt, and lemon zest together.
Cut in the cold, cubed butter using a fork until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, heavy cream, sour cream, lemon juice, and vanilla until just combined.
Gently fold in the diced strawberries until just combined with the wet mixture.
Transfer the dough to a floured surface and pat it into a 1-inch thick circle.
Cut the dough into 8 triangles to form the scones.
Brush the tops of the scones with a little heavy cream to help them brown.
Bake the scones for 15 minutes or until golden brown.
While the scones cool, whisk together 1 cup powdered sugar, 2 tbsp lemon juice, and optional lemon zest for the glaze, adjusting consistency as needed with more powdered sugar or lemon juice.
Drizzle the prepared glaze over the cooled scones.

Notes

Chill the butter before cutting to ensure a flakier texture.
Add more strawberries for a fruitier flavor if desired.
Store leftovers in an airtight container for up to 2 days.

Nutrition

Serving Size: 1 scone
Calories: 230
Sugar: 12g
Sodium: 150mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg