Description
These Strawberry Lemon Scones are bursting with fresh flavors and are easy to make for breakfast or a delightful afternoon treat. With the perfect balance of strawberries and lemon, these scones are sure to impress.
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 and line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, salt, and lemon zest by whisking.
- Cut the cold, cubed butter into the mixture using a fork until it resembles coarse crumbs.
- In another bowl, whisk the egg, heavy whipping cream, sour cream, lemon juice, and vanilla just until mixed.
- Gently fold in the diced strawberries until they are evenly combined.
- Transfer the dough onto a floured surface and shape it into a 1-inch thick circle.
- Cut the circle into 8 triangle-shaped pieces.
- Brush the tops of the scones with a bit of heavy cream.
- Bake in the oven for about 15 minutes.
- While cooling, make the glaze by mixing 1 cup powdered sugar, 2 tbsp lemon juice, and optional lemon zest until desired consistency is reached; adjust with more sugar or lemon juice as necessary.
- Drizzle the glaze over the scones.
Notes
For a sweeter glaze, feel free to add more powdered sugar until the desired taste is achieved.
Make sure the butter is cold for the best texture in the scones.
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg