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Bakery-Style Strawberry Lemon Cream Scones

Bakery-Style Strawberry Lemon Cream Scones: A Spring Delight

These Bakery-Style Strawberry Lemon Cream Scones are a delightful treat that combines strawberries and lemon for a perfect breakfast experience.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups All-purpose flour Use King Arthur all-purpose flour for best results.
  • 1/4 cup Sugar Can be adjusted to taste or use a sweetener alternative.
  • 1 tbsp Baking powder Ensure it’s fresh for maximum effectiveness.
  • 1/2 tsp Salt A small amount is crucial for balance.
  • 1 tbsp Lemon zest Always use fresh zest for best aroma.
  • 1/2 cup Cold unsalted butter Use Kerrygold for richness and flakiness.
  • 1 large Egg Can substitute with a flax egg for a vegan option.
  • 1/2 cup Heavy cream Recommended for richness.
  • 1/4 cup Sour cream Greek yogurt can be a substitute.
  • 1 tbsp Lemon juice Freshly squeezed is preferred.
  • 1 tsp Vanilla essence Pure vanilla extract is ideal.
  • 1/4 tsp Ground nutmeg Optional and can be substituted with allspice or omitted.
  • 1 cup Fresh strawberries Ensure they are dried well before use.
For the Glaze
  • 1 cup Powdered sugar Sift to remove lumps for a smooth consistency.
  • 2 tbsp Lemon juice Fresh juice works best.
  • 1 tsp Lemon zest Use freshly grated for optimal taste.

Equipment

  • Mixing Bowl
  • Oven
  • Baking sheet
  • parchment paper
  • whisk
  • Pastry cutter
  • Spatula
  • knife

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
  3. Cut cold butter into cubes and work it into the dry mixture until it resembles coarse breadcrumbs.
  4. In another bowl, whisk egg, cream, sour cream, lemon juice, and vanilla essence until smooth.
  5. Pour the wet mixture into the dry ingredients and gently fold together until just combined.
  6. Fold in the chopped strawberries carefully.
  7. On a floured surface, shape the dough into a 1-inch thick circle and cut into 8 wedges.
  8. Place the scones on the baking sheet and brush the tops with cream, then bake for 15-16 minutes.
  9. Prepare the glaze by whisking powdered sugar, lemon juice, and lemon zest until smooth.
  10. Drizzle the glaze over warm scones and let cool slightly before serving.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, use cold butter and avoid overmixing the dough.

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