Description
These Strawberry Lemon Scones offer a bright and fresh flavor with a delightful glaze, making them a wonderful choice for breakfast or a sweet snack. Simple to prepare, they combine strawberries, lemon, and creamy texture for an irresistible treat!
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 Fahrenheit. Line a baking sheet with parchment paper and set it aside.
- In a large bowl, mix together the flour, sugar, baking powder, salt, and lemon zest.
- Cut in the cold cubed butter using a fork until the mixture resembles coarse crumbs.
- In a different bowl, combine the egg, heavy whipping cream, sour cream, lemon juice, and vanilla until just mixed.
- Carefully fold in the diced strawberries until just combined, being careful not to overmix.
- Transfer the dough to a floured surface and shape it into a 1-inch thick circle.
- Cut the dough into 8 triangles.
- Brush the tops of the scones lightly with some heavy cream.
- Bake the scones for 15 minutes or until golden brown.
- While cooling, prepare the glaze by whisking together 1 cup powdered sugar, 2 tbsp lemon juice, and optional lemon zest. Adjust the consistency with more sugar or lemon juice as needed.
- Drizzle the glaze over the cooled scones.
Notes
For extra lemon flavor, use freshly grated lemon zest in both the scones and glaze.
Make sure the butter is cold for the best texture in the scones.
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg