Lemon Glazed Strawberry Scones (Printable)

Buttery scones filled with juicy strawberries and crowned with a zesty lemon glaze, ideal for brunch or tea.

# Components:

→ Scone Dough

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup heavy cream, plus additional for brushing
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon lemon zest
10 - 1 cup fresh strawberries, hulled and diced

→ Lemon Glaze

11 - 1 cup powdered sugar, sifted
12 - 2 to 3 tablespoons fresh lemon juice
13 - 1 teaspoon lemon zest

→ For Serving

14 - 1 cup mixed fresh berries including blueberries, raspberries, and blackberries

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.
03 - Add cold cubed butter to the flour mixture and cut using a pastry cutter or fingertips until the mixture resembles coarse breadcrumbs.
04 - In a separate bowl, whisk together heavy cream, egg, vanilla extract, and lemon zest until fully combined.
05 - Add the wet ingredients to the flour mixture and stir until just combined. Gently fold in the diced strawberries without overmixing.
06 - Turn dough onto a lightly floured surface and shape into a 1-inch thick round disc. Cut into 8 equal wedges and transfer to the prepared baking sheet.
07 - Brush the top of each scone wedge with a light coating of heavy cream.
08 - Bake for 18 to 20 minutes until the tops are golden brown. Transfer to a wire rack to cool completely.
09 - Whisk powdered sugar, lemon juice, and zest in a small bowl until the mixture reaches a smooth, pourable consistency.
10 - Drizzle the lemon glaze over cooled scones and serve with fresh mixed berries.

# Expert Advice:

01 -
  • They're deceptively simple to make, yet taste like you spent hours in a professional bakery.
  • The lemon glaze transforms ordinary scones into something that feels fancy enough for guests but still cozy enough for a Tuesday breakfast.
  • Fresh strawberries folded right into the dough mean every bite has that pop of sweetness and brightness you're craving.
02 -
  • If your butter is even slightly warm when you mix it in, your scones will be cakey instead of flaky—keep it cold by chilling your mixing bowl too if your kitchen is warm.
  • Overmixing is the quickest way to ruin a batch, so stop stirring the moment you don't see dry flour anymore, even if it feels lumpy.
03 -
  • Keep a small bowl of ice water nearby while making the dough and dip your fingertips in it frequently when cutting in the butter—cold hands make better scones.
  • The glaze will continue to drip for a minute or two, so glaze them just before you're ready to serve so it sets prettily instead of sliding everywhere.
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