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strawberry lemon scones

Perfect Strawberry Lemon Scones

These rich and moist strawberry lemon scones are the perfect companion for a quiet moment with an afternoon cup of coffee or tea.
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Prep Time 10 minutes
Cook Time 25 minutes
Chill time 20 minutes
Total Time 55 minutes
Servings: 8
Ingredients Equipment Method Notes

Ingredients
  

For the scone dough:
  • 3 cups flour 360 g
  • 3/4 cup sugar 150 g
  • 1.5 tsp baking powder
  • 1 tsp salt
  • zest of one lemon
  • 3/4 cup butter 170 g (1.5 sticks)
  • 1 cup strawberries, diced 150 g
  • 3/4 cup heavy cream 180 g
  • 1 egg, cold
  • 1 tbsp vanilla extract 13 g
For the lemon glaze:
  • 2 cups powdered sugar 240 g
  • juice of one lemon
  • 2 tsp vanilla extract 9 g
  • 2-4 tbsp milk or water start with 2 tbsp and add more as needed

Equipment

  • Mixing bowl
  • Grater
  • Measuring cups
  • Baking sheet
  • Oven

Method
 

  1. Dice strawberries (1 cup, 150 g) and set aside.
  2. In a large bowl mix together flour (3 cups, 360 g), sugar (3/4 cup, 150 g), baking powder(1.5 tsp), salt (1 tsp) and zest of one lemon.
  3. Shred butter (3/4 cup (or 1.5 sticks), 170 g) into dry ingredients using a cheese grater. Mix butter into dry ingredients just until pea sized pieces of butter remain. Add in strawberries and gently mix in with hands until just combined.
  4. Whisk together cream (3/4 cup, 180 g), egg and vanilla (1 tbsp, 13 g). Make a well in the middle of the dry ingredients and pour in cream mixture.
  5. Gently fold the dry ingredients into the cream mixture until it is just combined. You will likely need to transfer the mixture to the countertop after the cream is absorbed. Continue gently folding even if it *seems* like the mixture is too dry. You do not want to add more cream unless absolutely necessary. After a few minutes of very gently folding/kneading the mixture should come together completely.
  6. Shape scone dough into circle about 8 inches in diameter. Slice the mixture into eight triangles. Transfer the triangles to a parchment lined baking sheet and refrigerate for 20 minutes.
  7. Preheat oven to 400°F. After the refrigeration time is up bake scones for 22-24 minutes.
  8. Mix together the powdered sugar (2 cups, 240 g), juice of one lemon, vanilla extract (2 tsp, 10 g) and milk/water (2-4 tbsp) to make the icing. Allow the scones to cool for approximately 20 minutes after baking before icing. Enjoy!

Notes

  • If you want to prep these scones ahead of time make the recipe per instructions and then freeze scones flat on a baking sheet instead of refrigerating. Once completely frozen you can store them in a freezer bag and pull them out to bake as needed.
  • If you are baking scones from frozen be sure to add an additional 3-5 minutes to the bake time.
  • To avoid risk of over baking the scones you can measure the internal temperature. The scones are done when the internal temp reaches 200° F.