Lemon Glazed Strawberry Scones (Printable)

Buttery, tender scones filled with fresh strawberries and a refreshing lemon glaze topping.

# What You'll Need:

→ For the Scones

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 more for brushing
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon lemon zest
10 - 1 cup fresh strawberries, hulled and diced

→ For the 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 such as blueberries, raspberries, or blackberries

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add cold butter cubes and cut into the flour mixture using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together heavy cream, egg, vanilla extract, and lemon zest.
05 - Add the wet ingredients to the flour mixture and stir until just combined. Gently fold in the diced strawberries.
06 - Turn the dough out onto a lightly floured surface and shape into a 1-inch thick round. Cut into 8 wedges and transfer to the prepared baking sheet.
07 - Brush the tops of the scones with a little heavy cream.
08 - Bake for 18 to 20 minutes or until golden brown. Let cool on a wire rack.
09 - Whisk powdered sugar, lemon juice, and zest in a small bowl until smooth and pourable.
10 - Drizzle the glaze over cooled scones and serve with fresh berries.

# Expert Tips:

01 -
  • They're tender and buttery without feeling heavy or overly rich, something I learned only by messing up the first batch.
  • The lemon cuts through the sweetness in a way that makes them feel special enough for guests but simple enough for a quiet Tuesday morning.
  • Fresh strawberries nestled inside means every bite surprises you, unlike store-bought versions that taste like nostalgia but nothing else.
02 -
  • Cold butter is not optional—I learned this by using room-temperature butter once and creating what amounted to strawberry hockey pucks that no amount of glaze could redeem.
  • Overmixing is the most common mistake; if your dough looks shaggy and rough, you're exactly right, which feels counterintuitive but produces tender scones.
03 -
  • Keep your mise en place organized before you start mixing—having everything measured and ready means you're not fumbling for the baking powder when your dough is half-mixed.
  • The difference between good scones and great scones is respecting the cold ingredients and not overworking the dough; treat it like it's fragile, because it is.
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