Fresh Strawberry Scones with Lemon Glaze
These strawberry scones are tender in the middle, a little crisp on the edges, and studded with juicy diced strawberries in every bite. A quick lemon glaze on top ties the whole thing together without making them taste like dessert. They come together in one bowl, no stand mixer required, and bake up golden in under 20 minutes.
Equipment
- Large mixing bowl
- Box grater for grating cold butter
- Pastry cutter
- Glass measuring cup
- Whisk
- Bench scraper
- Baking sheet
- Parchment paper
- Wire cooling rack
- Microplane zester optional but recommended
- Stainless steel pastry cutter optional but recommended
- Half sheet baking pan optional but recommended for even baking
- Glass mixing bowl set optional, multiple sizes helpful
Ingredients
- 2 ¾ cups all-purpose flour 330g
- ⅓ cup granulated sugar 67g, plus 1 tablespoon for the strawberries
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter 113g, cold and grated
- 1 cup fresh strawberries about 150g, diced small
- 1 large egg
- ½ cup heavy cream 120ml, plus extra for brushing
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons turbinado sugar for topping
For the Lemon Glaze
- 1 cup powdered sugar 120g
- 2 tablespoons fresh lemon juice 30ml
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Rinse strawberries, pat completely dry, dice into small pea-sized pieces, and toss with 1 tablespoon granulated sugar. Set aside.
- In a large mixing bowl, whisk together flour, remaining sugar, baking powder, and salt until evenly combined.
- Grate cold butter directly into flour mixture using a box grater. Use a pastry cutter or fingertips to work butter into flour until mixture looks like coarse crumbs with some pea-sized pieces remaining.
- In a glass measuring cup, whisk together egg, heavy cream, vanilla extract, and lemon zest until fully combined and slightly frothy.
- Pour wet ingredients into dry mixture and stir gently with a fork until a shaggy dough forms. Add sugared strawberries and fold gently until evenly distributed. Do not overmix.
- Turn dough onto a lightly floured surface and gently press into a circle about 8 inches wide and 1 inch thick. Cut into 8 wedges and transfer to prepared baking sheet, spacing 2 inches apart.
- Brush tops lightly with heavy cream and sprinkle generously with turbinado sugar. Bake for 16-18 minutes until golden brown and a toothpick inserted comes out clean.
- Cool on pan for 5 minutes, then transfer to a wire rack. Whisk powdered sugar, lemon juice, and vanilla extract for glaze until smooth. Once scones have cooled for about 15 minutes, drizzle glaze over top and let set before serving.
Notes
- Keep butter, cream, and even flour cold before starting for the flakiest results.
- Pat diced strawberries completely dry so they don't add excess moisture to the dough.
- Handle the dough as little as possible for the most tender crumb.
- If your kitchen is warm, chill the shaped wedges for 10 minutes before baking.
- Use an oven thermometer to confirm your oven is actually at 400°F.
- Swap lemon zest for orange zest for a different citrus note.
- Add ½ cup white chocolate chips along with the strawberries for extra sweetness.
- Store glazed scones at room temperature in an airtight container for up to 2 days without stacking.
- Freeze unglazed baked scones for up to 2 months wrapped individually. Reheat at 300°F for 8-10 minutes, then glaze after reheating.
- Avoid microwaving scones as it can make the outside soft instead of crisp.
Nutrition
Serving: 1sconeCalories: 290kcalCarbohydrates: 41gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 45mgSodium: 220mgPotassium: 85mgFiber: 1gSugar: 18gVitamin A: 8IUVitamin C: 25mgCalcium: 10mgIron: 8mg
Tried this recipe?Let us know how it was!