Description
These Strawberry Lemon Scones are a delightful blend of tart lemons and sweet strawberries, perfect for breakfast or a treat with your afternoon tea. Their simple preparation makes them a favorite for those who love delicious homemade pastries that come together quickly.
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
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
- Cut in the cold, cubed butter with a fork until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the egg, heavy whipping cream, sour cream, lemon juice, and vanilla until just combined.
- Fold in the diced strawberries until just combined.
- Turn the dough out onto a floured surface and pat it into a 1" thick circle.
- Cut the dough into 8 triangles.
- Brush the tops of each scone with a little heavy cream.
- Bake for 15 minutes.
- While the scones cool, whisk together 1 cup powdered sugar, 2 tbsp lemon juice, and optionally 1 tsp lemon zest to make the glaze. Adjust consistency with more powdered sugar or lemon juice as needed.
- Drizzle glaze over the scones.
Notes
For a richer flavor, use unsalted butter in the dough.
Make sure the butter is cold for optimal texture in the scones.
Feel free to add more strawberries if desired for extra flavor.
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 10g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg