Lemon Glazed Strawberry Scones (Printable)

Buttery scones with fresh strawberries and a zesty lemon glaze, served alongside mixed berries.

# 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 additional 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

# How To:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add cold cubed butter to the flour mixture and cut in 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 until well combined.
05 - Pour the wet ingredients into the flour mixture and stir until just combined. Gently fold in the diced strawberries, being careful not to overwork the dough.
06 - Turn the dough onto a lightly floured surface. Shape into a 1-inch thick round. Cut into 8 wedges and place on the prepared baking sheet.
07 - Brush the tops of each scone with heavy cream. Bake for 18 to 20 minutes until golden brown.
08 - Remove from oven and let cool on a wire rack before glazing.
09 - In a small bowl, whisk powdered sugar, lemon juice, and zest together until smooth and pourable.
10 - Drizzle the glaze over cooled scones. Serve with fresh mixed berries.

# Expert Tips:

01 -
  • Quick and easy to make in just 40 minutes from start to finish
  • Perfectly balanced sweetness with a bright, zesty lemon kick
  • Tender, flaky texture thanks to cold butter and minimal handling
  • Gorgeous presentation with fresh berries and glossy glaze
  • Versatile enough for breakfast, brunch, or afternoon tea
  • Uses simple pantry staples you likely already have on hand
02 -
  • Use a pastry cutter or two knives to cut the butter into the flour—this prevents the warmth of your hands from melting the butter too quickly
  • Don't overmix the dough; stir just until the ingredients come together to ensure tender, flaky scones
  • For even baking, make sure all scone wedges are roughly the same size and thickness
  • Brush the tops with heavy cream before baking for a beautiful golden color and slight sheen
  • Let the scones cool completely before glazing to prevent the icing from melting and running off
  • Store leftover scones in an airtight container at room temperature for 1–2 days, or freeze for up to 1 month and reheat in a warm oven
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