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Bakery-Style Strawberry Lemon Cream Scones

Bakery-Style Strawberry Lemon Cream Scones for Pure Joy

Delight your mornings with Bakery-Style Strawberry Lemon Cream Scones featuring a buttery, flaky texture and sweet glaze.
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Prep Time 20 minutes
Cook Time 16 minutes
Cooling Time 5 minutes
Total Time 41 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 for the best results.
  • 1/4 cup sugar Coconut sugar can be used for a different flavor.
  • 1 tbsp baking powder Acts as a leavening agent.
  • 1/2 tsp salt Enhances overall flavor.
  • 1 tbsp lemon zest Fresh zest works best for aroma.
  • 1/2 cup unsalted butter Opt for greater control of salt levels.
  • 1 large egg Replace with a flax egg for a vegan option.
  • 1/2 cup cream Buttermilk is a suitable replacement.
  • 1/2 cup sour cream Yogurt can lighten it up if preferred.
  • 2 tbsp lemon juice Fresh juice enhances flavor.
  • 1 tsp vanilla essence Almond extract could be an exciting variation.
  • 1/4 tsp nutmeg Omit if not desired.
  • 1 cup strawberries Chopped into small pieces.
For the Glaze
  • 1 cup powdered sugar Sift for a smooth glaze.
  • 2 tbsp lemon juice Fresh lemon juice is ideal.
  • 1 tbsp lemon zest Enhances the glaze's tart character.

Equipment

  • Mixing Bowl
  • whisk
  • Pastry cutter
  • Baking Sheet
  • Parchment Paper
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Gather your ingredients and zest the lemon. Chop the strawberries into 1/2-inch pieces and ensure they are dried.
  3. In a large bowl, whisk together flour, sugar, baking powder, salt, nutmeg, and lemon zest.
  4. Cut cold, unsalted butter into the flour mixture until it resembles coarse crumbs.
  5. In a separate bowl, whisk together egg, cream, sour cream, lemon juice, and vanilla essence until smooth.
  6. Gradually mix the wet ingredients into the dry ingredients and fold in the strawberries.
  7. Transfer dough onto a floured surface, pat into a circle about 1-inch high, and cut into wedges.
  8. Place scones on the baking sheet, brush with cream, and bake for 15-16 minutes until lightly golden.
  9. Prepare the glaze by whisking together powdered sugar, lemon juice, and zest until smooth.
  10. Once scones are baked, drizzle the glaze over the warm scones and allow to cool before serving.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

Chill ingredients for best results. Avoid overmixing the dough to keep scones tender. Use fresh lemon zest for maximum flavor.

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