Lemon Glazed Strawberry Scones (Printable Version)

Tender buttery scones featuring fresh strawberries and a zesty lemon glaze, ideal for a light breakfast or brunch.

# 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, and blackberries

# How To Make It:

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 until evenly distributed.
03 - Add cold butter cubes to the flour mixture and cut using a pastry cutter or fingertips until the mixture resembles coarse breadcrumbs.
04 - In a separate bowl, whisk together heavy cream, egg, vanilla extract, and lemon zest until well combined.
05 - Add the wet ingredients to the flour mixture and stir until just combined. Gently fold in the diced strawberries, being careful not to overmix.
06 - Turn the dough onto a lightly floured surface and shape into a 1-inch thick round disc. Cut into 8 equal wedges and transfer to the prepared baking sheet.
07 - Brush the top of each scone wedge with a light coating of heavy cream.
08 - Bake for 18 to 20 minutes or until golden brown. Remove from oven and let cool on a wire rack.
09 - In a small bowl, whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable consistency is achieved.
10 - Drizzle the glaze over the cooled scones and serve with fresh mixed berries.

# Expert Advice:

01 -
  • They're deceptively simple: Despite looking fancy enough for a bakery case, these scones come together in about 40 minutes with just basic kitchen skills.
  • The lemon keeps them from feeling heavy: That bright glaze cuts through the richness of the butter and cream in a way that makes you want seconds without guilt.
  • Fresh berries make every bite different: You get pockets of juicy strawberry in the scone itself, then top it with whatever berries you love most.
02 -
  • Keep everything cold until the moment you mix: Warm butter spreads instead of creating pockets, and you end up with dense, tough scones that taste more like cake.
  • Don't skip the cooling step before glazing: A warm scone will cause the glaze to melt right off or soak unevenly into the crumb.
03 -
  • Chill your mixing bowl and tools if your kitchen is warm: Even five minutes in the freezer helps keep your butter from softening too much during mixing.
  • Make the glaze thinner than you think it should be: It thickens slightly as it cools and sets, and you want it to flow and pool slightly rather than sit in stiff dollops on top.
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