Strawberry Lemon Cream Scones – Easy & Delicious Recipe

Strawberry Lemon Cream Scones

Imagin extracte a bite that’s bursting with the vibrant sweetness of ripe strawberries, perfectly balanced by the zesty tang of fresh lemon, all enveloped in a tender, crum extractbly scone. That’s the magic of these Strawberry Lemon Cream Scones. These aren’t just any scones; they’re a little slice of sunshine, a delightful treat that whispers of lazy mornings and elegant afternoon teas. People adore them because they capture the essence of simple, yet incredibly satisfying flavors. What makes these Strawberry Lemon Cream Scones truly special is the effortless cream-based dough, which yields an unparalleled richness and lightness, ensuring every mouthful is pure bliss. They’re incredibly versatile, making them the perfect companion to your morning coffee or a delightful accompaniment to a special brunch. Get ready to fall in love with baking these beauties!

Strawberry Lemon Cream Scones

There’s something truly magical about a warm, tender scone, especially when it’s bursting with the bright, refreshing flavors of strawberry and lemon. These Strawberry Lemon Cream Scones are a delightful treat that’s perfect for a leisurely brunch, a special afternoon tea, or simply as a sweet indulgence any time of day. The combination of sweet, juicy strawberries and zesty lemon, all enveloped in a rich, creamy scone base, is simply irresistible. They’re surprisingly easy to make, and the aroma that fills your kitchen as they bake is enough to make your mouth water. So, let’s get baking!

Ingredients:

Making the Scone Dough

The foundation of a great scone lies in its texture. We want it to be tender and crum extractbly, not tough or dense. This is where cold butter and minimal handling come into play.

1. In a large mixing bowl, whisk together the dry ingredients: 2 cups + 2 Tbsp all purpose flour, 1/4 cup white sugar, 1 Tbsp baking powder, and 1/2 tsp salt. This ensures that the leavening agents and salt are evenly distributed throughout the flour. Then, add the 1 Tbsp of lemon zest. This is where we start infusing our scones with that wonderful citrus aroma. Give it another quick whisk to combine.

2. Now, it’s time for the cold butter. Add the 1/2 cup of cubed and cold unsalted butter to the dry ingredients. Using your fingertips, a pastry blender, or a food processor, cut the butter into the flour mixture until it resembles coarse crum extractbs with some pea-sized pieces of butter still visible. These larger pieces of butter are crucial for creating those flaky layers in your scones. The cold butter will melt in the oven, creating steam that puffs up the dough and separates it into layers. It’s important to work quickly here so the butter doesn’t warm up too much.

3. In a separate small bowl, whisk together the wet ingredients: 1 large egg, 1/4 cup heavy whipping cream, 1/4 cup sour cream, 1 Tbsp lemon juice, and 1/2 tsp vanilla extract. The combination of heavy cream and sour cream will give our scones an incredible richness and tender crum extractb. Whisk until everything is well combined and smooth.

4. Pour the wet ingredients into the bowl with the dry ingredients. Gently mix with a spatula or wooden spoon until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in tough scones. A shaggy dough is what we’re aiming for.

5. Finally, gently fold in the 3/4 cup of finely chopped strawberries. Again, avoid overmixing. We want to distribute them evenly without bruising them too much. The dough will be quite sticky at this point, and that’s perfectly normal.

Shaping and Baking

Now that we have our flavorful dough, it’s time to shape and bake these beauties.

6. Turn the dough out onto a lightly floured surface. Gently pat it into a disc about 3/4 to 1 inch thick. You can either cut this disc into 6-8 wedges using a knife or pizza cutter, or use a round biscuit cutter for more uniform shapes. If using a cutter, press straight down without twisting to ensure the scones rise evenly. Place the shaped scones onto a baking sheet lined with parchment paper. For an extra golden crust, brush the tops of the scones lightly with a little extra heavy whipping cream. You can also sprinkle a little extra sugar on top if you like a bit of crunch.

7. Bake in a preheated oven at 400°F (200°C) for 18-22 minutes, or until the scones are golden brown and cooked through. A toothpick inserted into the center of a scone should come out clean. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This is important for the glaze.

The Zesty Lemon Glaze

No scone is complete without a delicious glaze! This lemon glaze adds another layer of bright citrus flavor and a touch of sweetness that perfectly complements the scones.

8. While the scones are cooling, prepare the glaze. In a medium bowl, whisk together 1 cup of powdered sugar with 2 Tbsp of lemon juice. If the glaze is too thick, add a little more lemon juice, about 1/2 teaspoon at a time, until you reach your desired drizzling consistency. If you want an extra punch of lemon flavor, stir in the optional 1 tsp of lemon zest. Whisk until smooth and creamy. If you find you need more powdered sugar to reach the right consistency, add it gradually.

9. Once the scones have cooled down (they can be slightly warm or completely cool, but not hot), drizzle the lemon glaze generously over the tops. Let the glaze set for a few minutes before serving.

These Strawberry Lemon Cream Scones are a testament to simple ingredients creating something extraordinary. Enjoy them with a cup of tea, coffee, or a glass of cold milk. They are truly a delight for the senses!

Conclusion:

And there you have it – a delightful recipe for Strawberry Lemon Cream Scones that’s sure to become a breakfast or brunch favorite! These scones are truly wonderful because they strike a perfect balance between sweet, juicy strawberries and the bright, zesty tang of lemon, all enveloped in a rich, tender crum extractb thanks to the cream. They’re surprisingly simple to make, offering a rewarding baking experience for both novice and seasoned bakers alike. Imagin extracte the aroma filling your kitchen as they bake – it’s pure bliss!

These Strawberry Lemon Cream Scones are incredibly versatile. They’re delicious served warm on their own, allowing the fresh flavors to shine. For an extra treat, consider a dollop of whipped cream or a light glaze made with powdered sugar and a splash of lemon juice. They also pair beautifully with a cup of your favorite tea or coffee. Feeling adventurous? You can easily swap out the strawberries for other berries like blueberries or raspberries, or even add a hint of lavender for a floral twist. I truly encourage you to give this recipe a try; I’m confident you’ll fall in love with these delightful treats!

Frequently Asked Questions:

What makes these scones “cream scones”?

These are called cream scones because heavy cream is used as the primary liquid and fat in the dough. This results in a very tender, rich, and moist scone with a delicate crum extractb, differentiating them from scones made with butter and milk.

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries! However, it’s crucial to thaw them completely and drain off any excess liquid before adding them to the dough to prevent making the scone mixture too wet. Patting them dry with a paper towel is a good idea.

How should I store leftover scones?

Leftover Strawberry Lemon Cream Scones are best stored in an airtight container at room temperature for up to two days. For longer storage, you can freeze them. Once completely cooled, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Reheat gently in a low oven before serving.

Strawberry Lemon Cream Scones

Delicate and flavorful scones bursting with fresh strawberries and bright lemon, finished with a tangy lemon glaze. Perfect for breakfast or a delightful treat.

Prep Time
20 Minutes

Cook Time
18 Minutes

Total Time
38 Minutes

Servings
8 servings

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 the flour, sugar, baking powder, salt, and 1 Tbsp 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, 1/4 cup heavy whipping cream, sour cream, 1 Tbsp lemon juice, and vanilla extract.
5. Step 5
   Pour the wet ingredients into the dry ingredients and stir 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 1-inch thick circle. Cut into 8 wedges.
7. Step 7
   Place the wedges on the prepared baking sheet. Brush the tops with a little extra heavy whipping cream.
8. Step 8
   Bake for 15-18 minutes, or until golden brown and cooked through.
9. Step 9
   While the scones bake, prepare the glaze: whisk together the powdered sugar, 2-3 Tbsp lemon juice, and optional 1 tsp lemon zest until smooth. Adjust consistency as needed.
10. Step 10
    Let the scones cool slightly on a wire rack, then drizzle with the lemon glaze.

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.