Lemon Glazed Strawberry Scones

There's something utterly delightful about biting into a freshly baked scone—tender, buttery, and just crumbly enough to feel homemade. Now imagine that classic British treat infused with the bright sweetness of fresh strawberries and finished with a tangy lemon glaze that makes every bite sing. These Lemon Glazed Strawberry Scones are the perfect marriage of comforting tradition and vibrant, fruity flavor. Whether you're hosting a leisurely weekend brunch, enjoying a quiet afternoon tea, or simply treating yourself to a homemade breakfast, these scones bring a touch of elegance and a burst of sunshine to your table.

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What sets these scones apart is the beautiful balance of flavors and textures. The dough itself is enriched with lemon zest, which perfumes every bite with citrusy brightness. Fresh strawberries are folded in gently, releasing just enough juice during baking to create pockets of jammy sweetness. Once cooled, the scones are drizzled with a simple lemon glaze that adds a delicate sweetness and an irresistible sheen. Served alongside a medley of fresh berries—think blueberries, raspberries, and blackberries—these scones are as stunning to look at as they are delicious to eat. The result is a baked good that feels special yet remains wonderfully approachable, making it ideal for both novice and experienced bakers alike.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1/3 cup (65 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (115 g) cold unsalted butter, cubed
• 2/3 cup (160 ml) heavy cream, plus more for brushing
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (about 1 lemon)
• 1 cup (150 g) fresh strawberries, hulled and diced
• 1 cup (120 g) powdered sugar, sifted
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (for glaze)
• 1 cup (150 g) mixed fresh berries for serving (e.g., blueberries, raspberries, blackberries)

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Step 3: Cut in the Butter

Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Step 4: Prepare the Wet Ingredients

In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest until smooth and well combined.

Step 5: Combine and Fold

Pour the wet ingredients into the flour mixture and stir gently until just combined. Be careful not to overmix. Gently fold in the diced strawberries, distributing them evenly throughout the dough.

Step 6: Shape the Dough

Turn the dough out onto a lightly floured surface. Pat and shape it into a round disk about 1 inch (2.5 cm) thick. Using a sharp knife, cut the round into 8 equal wedges.

Step 7: Brush and Bake

Transfer the wedges to the prepared baking sheet, spacing them slightly apart. Brush the tops with a little heavy cream for a golden finish. Bake for 18–20 minutes, or until the scones are golden brown on top.

Step 8: Cool

Remove the scones from the oven and let them cool on a wire rack. Allow them to cool completely before glazing.

Step 9: Make the Glaze

In a small bowl, whisk together the sifted powdered sugar, fresh lemon juice, and lemon zest until the mixture is smooth and pourable. Adjust the consistency by adding more lemon juice if needed.

Step 10: Glaze and Serve

Drizzle the lemon glaze generously over the cooled scones. Serve alongside a generous portion of mixed fresh berries for a beautiful and delicious presentation.

Zusatztipps für die Zubereitung

The secret to perfectly tender scones lies in keeping your ingredients cold and handling the dough as little as possible. Cold butter creates steam pockets during baking, resulting in that coveted flaky texture. If your kitchen is warm, pop the flour mixture and butter in the freezer for 10 minutes before mixing. When folding in the strawberries, be gentle to avoid crushing them and turning the dough pink. If the dough feels too sticky, dust your hands and work surface lightly with flour, but resist the urge to add too much, as this can make the scones dense. For the glaze, start with 2 tablespoons of lemon juice and add more gradually until you achieve a thick but pourable consistency—it should drizzle smoothly off a spoon without being too runny.

Varianten und Anpassungen

While strawberries and lemon are a match made in heaven, this recipe is wonderfully adaptable. Swap the strawberries for diced raspberries, blueberries, or even blackberries for a different flavor profile. If you want an extra citrus punch, increase the lemon zest in both the dough and the glaze by an additional teaspoon. For a richer twist, add a handful of white chocolate chips to the dough along with the berries. If you're dairy-free, substitute the heavy cream with full-fat coconut cream and use a plant-based butter alternative—just make sure it's cold. For a less sweet version, reduce the sugar in the dough to 1/4 cup and use a thinner glaze with less powdered sugar. You can also experiment with other glazes, such as a simple vanilla icing or even a cream cheese drizzle for added richness.

Serviervorschläge

These scones are stunning served warm or at room temperature, accompanied by a colorful array of fresh berries. For a truly indulgent brunch spread, offer clotted cream, whipped cream, or mascarpone on the side for guests to dollop on top. Pair them with a pot of Earl Grey tea, a latte, or fresh-squeezed orange juice for a complete morning experience. If you're hosting a garden party or afternoon tea, arrange the scones on a tiered stand alongside finger sandwiches and petit fours for an elegant presentation. They also make a thoughtful homemade gift—pack a few in a decorative box with a small jar of lemon curd or berry jam. For a casual breakfast, simply serve them on individual plates with a dusting of powdered sugar and a sprig of mint for a touch of color.

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With their tender crumb, vibrant berry flavor, and bright lemon finish, these scones are destined to become a favorite in your baking repertoire. They strike the perfect balance between rustic charm and refined elegance, making them suitable for everything from casual weekday breakfasts to special-occasion brunches. The combination of fresh strawberries and zesty lemon feels like a celebration of spring and summer, though you can easily adapt this recipe to showcase seasonal fruits year-round. Best of all, they come together quickly and require no fancy equipment or techniques—just simple ingredients, a gentle hand, and a little bit of love. So preheat that oven, gather your berries, and treat yourself to a batch of these irresistible scones. Your kitchen will smell amazing, and your taste buds will thank you.

Recipe FAQs

→ Can I substitute the strawberries with other fruits?

Yes, raspberries or blueberries work well as alternatives and maintain a similar texture and sweetness.

→ How do I achieve the best lemon flavor in these scones?

Incorporate fresh lemon zest into both the dough and glaze, and consider adding extra zest for a more intense citrus aroma.

→ What is the ideal baking temperature and time?

Bake at 400°F (200°C) for 18 to 20 minutes until the scones develop a golden brown crust.

→ How should I store the scones if not eaten immediately?

Keep them in an airtight container at room temperature for up to 2 days to maintain freshness.

→ Can I use a hand mixer instead of a pastry cutter for mixing?

A pastry cutter or fingertips are recommended to create the desired coarse crumb texture without overworking the dough.