Strawberry Lemon Cream Scones – Easy & Delicious Recipe

ByRowan

Strawberry Lemon Cream Scones are an absolute dream! If you’re searching for that perfect bite of sunshine and sweetness, look no further. There’s something incredibly special about the texture of a scone – that delightful crum extractbly exterior giving way to a tender, buttery interior. And when you infuse that base with the vibrant zing of lemon and the juicy burst of fresh strawberries? Pure magic. These Strawberry Lemon Cream Scones aren’t just a treat; they’re an experience. They’re ideal for a leisurely weekend brunch, a delightful afternoon tea, or simply when you need a little pick-me-up. The cream in the batter ensures an unbelievably moist and rich scone, a secret weapon that elevates them above the ordinary. Get ready to fall in love with these delightful morsels!

Strawberry Lemon Cream Scones

Strawberry Lemon Cream Scones

There’s something undeniably special about a perfectly baked scone. They’re delicate yet satisfying, a delightful treat that pairs wonderfully with a cup of tea or coffee. And when you combine the bright, zesty punch of lemon with the sweet, juicy burst of fresh strawberries, you have a scone that sings with flavor. These Strawberry Lemon Cream Scones are the epitome of a perfect afternoon indulgence. They’re tender, slightly crum extractbly, and bursting with that irresistible combination of sweet and tart. The secret to their incredible texture lies in the “cream” aspect of the recipe, using both heavy whipping cream and sour cream, which contributes to a wonderfully moist and tender crum extractb.

These scones are surprisingly easy to make, even for begin extractner bakers. The process is straightforward, and the reward is immense. Imagin extracte pulling these golden beauties from the oven, their sweet, lemony aroma filling your kitchen. Drizzled with a simple yet vibrant lemon glaze, they are a feast for the eyes as well as the palate. Whether you’re looking for a special weekend breakfast, a delightful addition to a brunch spread, or just a comforting treat to brighten your day, these Strawberry Lemon Cream Scones are sure to become a favorite.

Ingredients:

  • 2 cups + 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)
  • 1 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*)
  • 1 – 1 1/2 cup powdered sugar
  • 2-3 Tbsp lemon juice
  • 1 tsp lemon zest (optional–it makes the glaze extra lemony!)

    • Instructions:

  • Prepare the Dry Ingredients and Cut in the Butter: In a large mixing bowl, whisk together the 2 cups + 2 Tbsp all purpose flour, 1/4 cup white sugar, 1 Tbsp baking powder, 1/2 tsp salt, and 1 Tbsp lemon zest. The lemon zest will start to release its wonderful fragrance even at this stage! Now, add your 1/2 cup of cold, cubed unsalted butter to the dry ingredients. This is a crucial step for achieving a tender scone. You want to work the butter into the flour mixture until it resembles coarse crum extractbs, with some pea-sized pieces of butter still visible. You can do this by using a pastry blender, two forks, or your fingertips. The goal is to coat the flour particles with butter, which will create steam pockets during baking, resulting in flaky layers. Be careful not to overwork the mixture; you don’t want the butter to melt.
  • Combine Wet Ingredients and Add to Dry: In a separate small bowl, whisk together the 1 egg, 1/4 cup heavy whipping cream, 1/4 cup sour cream, 1 Tbsp lemon juice, and 1/2 tsp vanilla extract. Pour this wet mixture into the bowl with the dry ingredients. Gently mix with a spatula or wooden spoon until just combined. It’s important not to overmix at this stage, as this can lead to tough scones. The dough will be shaggy and a little sticky. Now, gently fold in your 3/4 cup of finely chopped strawberries. Be sure not to mash them; we want distinct pieces of fruit throughout the scones.
  • Shape and Bake the Scones: Turn the dough out onto a lightly floured surface. Gently bring the dough together with your hands to form a rough disc, about 3/4 to 1 inch thick. You can either cut this disc into 8 wedges using a sharp knife or pizza cutter, or you can use a round biscuit cutter for more uniform shapes. Place the shaped scones onto a baking sheet lined with parchment paper, ensuring they have a little space between them. For a beautiful golden-brown finish, brush the tops of the scones with a little extra heavy whipping cream. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. The aroma will be non-intoxicating!
  • Prepare the Lemon Glaze: While the scones are baking or cooling, prepare the glaze. In a medium bowl, whisk together 1 – 1 1/2 cup powdered sugar with 2-3 Tbsp lemon juice. Start with 2 Tbsp of lemon juice and add more gradually until you reach your desired consistency. You want a glaze that is thick enough to coat the scones but still pourable. If you like an extra punch of lemon flavor, stir in the optional 1 tsp of lemon zest for an even more vibrant taste. This glaze is simple, but it truly elevates the scones, adding that final touch of sweetness and tang that complements the berries and the scone itself perfectly.
  • Glaze and Serve: Once the scones have cooled slightly on a wire rack, it’s time for the best part: the glaze! Drizzle the prepared lemon glaze generously over the warm scones. You can use a spoon for a more rustic look, or a piping bag for a neater finish. Let the glaze set for a few minutes before serving. These Strawberry Lemon Cream Scones are absolutely delightful served warm, perhaps with a dollop of fresh whipped cream or a smear of butter. They are perfect for breakfast, brunch, or an afternoon snack. Enjoy the burst of fruity, citrusy goodness with every bite! The combination of the tender scone, the juicy strawberries, and the bright lemon glaze is simply irresistible.

    • Strawberry Lemon Cream Scones

    Conclusion:

    I hope you’ve enjoyed learning how to make these delightful Strawberry Lemon Cream Scones! They truly are a triumph of simple ingredients coming together to create something incredibly special. The burst of fresh strawberries paired with the zesty tang of lemon, all enveloped in a tender, creamy scone base, makes for an utterly satisfying treat. These scones are wonderfully versatile, perfect for a leisurely brunch, an afternoon tea, or simply a comforting moment with your morning coffee. For serving, I highly recommend a dollop of fresh whipped cream or a light drizzle of lemon glaze. Don’t be afraid to experiment with variations! Consider adding a handful of blueberries alongside the strawberries, or a touch of finely chopped mint for an extra layer of freshness. I wholeheartedly encourage you to give this Strawberry Lemon Cream Scone recipe a try – you won’t be disappointed by this fantastic flavor combination!

    Frequently Asked Questions:

    Can I make these scones ahead of time?

    Absolutely! You can prepare the scone dough and wrap it tightly in plastic wrap. It will keep in the refrigerator for up to 2 days. When you’re ready to bake, simply slice the chilled dough and proceed with the recipe. Chilled dough often yields an even better texture.

    What is the best way to store leftover scones?

    Once cooled, store your Strawberry Lemon Cream Scones in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them, well-wrapped, for up to a month. Reheat gently in a low oven or toaster oven to bring back their delightful freshness.

    Strawberry Lemon Cream Scones

    Strawberry Lemon Cream Scones

    Delicate and flavorful scones bursting with fresh strawberries and bright lemon, finished with a sweet lemon glaze.

    Prep Time
    20 Minutes

    Cook Time
    18 Minutes

    Total Time
    38 Minutes

    Servings
    8

    Ingredients

    • 2 cups + 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)
    • 1 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)
    • 1 – 1 1/2 cup powdered sugar
    • 2-3 Tbsp lemon juice
    • 1 tsp lemon zest (optional)

    Instructions

    1. Step 1
      Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
    2. Step 2
      In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
    3. Step 3
      Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
    4. Step 4
      In a separate small bowl, whisk together the egg, heavy cream, sour cream, lemon juice, and vanilla extract.
    5. Step 5
      Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the chopped strawberries.
    6. Step 6
      Turn the dough out onto a lightly floured surface and gently pat into a 3/4-inch thick round. Cut into 8 wedges. Place scones on the prepared baking sheet.
    7. Step 7
      Brush the tops of the scones with a little heavy whipping cream.
    8. Step 8
      Bake for 15-18 minutes, or until golden brown and cooked through.
    9. Step 9
      While the scones are cooling, prepare the glaze: whisk together powdered sugar, lemon juice, and optional lemon zest until smooth and pourable. Add more lemon juice or powdered sugar as needed to reach desired consistency.
    10. Step 10
      Drizzle the glaze over the cooled scones.

    Important Information

    Nutrition Facts (Per Serving)

    It is important to consider this information as approximate and not to use it as definitive health advice.

    Allergy Information

    Please check ingredients for potential allergens and consult a health professional if in doubt.

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