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Breakfast / Strawberry Lemon Cream Scones-Easy & Delicious

Strawberry Lemon Cream Scones-Easy & Delicious

by Breakfast

Strawberry Lemon Cream Scones are the perfect symphony of sweet and tart, a delightful treat that I simply adore making and sharing. There’s something incredibly comforting about a warm, freshly baked scone, especially when it’s infused with the bright zest of lemon and the juicy sweetness of fresh strawberries. This recipe elevates the classic scone by using heavy cream, which creates an incredibly tender, flaky crum extractb that simply melts in your mouth. Forget dry, crum extractbly disappointments; these Strawberry Lemon Cream Scones are designed for pure indulgence. They’re perfect for a leisurely weekend brunch, an afternoon tea, or even a special breakfast. The vibrant pink flecks of strawberry and the sunny yellow of lemon make them visually stunning, promising a burst of flavor with every bite. Get ready to fall in love with the simplicity and sheer deliciousness of these Strawberry Lemon Cream Scones.

Strawberry Lemon Cream Scones this Recipe

Strawberry Lemon Cream Scones

There’s something truly special about a warm, flaky scone, and when you add the bright, zesty punch of lemon and the sweet burst of fresh strawberries, you’ve got a treat that’s simply irresistible. These Strawberry Lemon Cream Scones are perfect for a leisurely weekend brunch, an afternoon tea, or even just a delightful way to brighten your day. The secret to their tender crum extractb and delightful tang lies in the combination of heavy whipping cream and sour cream, which lends an incredible richness and moisture without making them heavy.

The process of making scones might seem a little intimidating at first, but trust me, it’s quite straightforward and incredibly rewarding. The key is to work quickly and keep your ingredients, especially the butter, as cold as possible. This ensures that when the scones bake, the butter melts and creates steam, leading to those beautiful layers and that signature scone flakiness. Don’t be afraid of a slightly shaggy dough; that’s exactly what you’re aiming for. Overworking the dough will develop the gluten too much, resulting in tough scones, and nobody wants that!

Ingredients:

  • 2 cups + 2 Tbsp all purpose flour
  • 1/4 cup white sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 Tbsp lemon zest
  • 1/2 cup unsalted butter (cubed and cold)
  • 1 egg
  • 1/4 cup heavy whipping cream (plus more for brushing)
  • 1/4 cup sour cream
  • 1 Tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 3/4 cup strawberries (finely chopped*)
  • 1 – 1 1/2 cup powdered sugar
  • 2-3 Tbsp lemon juice
  • 1 tsp lemon zest (optional–it makes the glaze extra lemony!)

    • Instructions:

  • Prepare the Dry Ingredients and Cut in the Butter: In a large mixing bowl, whisk together the 2 cups + 2 Tbsp of all-purpose flour, 1/4 cup of white sugar, 1 Tbsp of baking powder, and 1/2 tsp of salt. Add the 1 Tbsp of lemon zest to this dry mixture and give it another good whisk to ensure everything is evenly distributed. Now, it’s time to incorporate the cold butter. Add the 1/2 cup of cubed and cold unsalted butter to the flour mixture. Using a pastry blender, your fingertips, or two knives, cut the butter into the flour until the mixture resembles coarse crum extractbs with some pea-sized pieces of butter still visible. These little pockets of butter are crucial for creating flaky layers. Don’t overmix at this stage; we want distinct pieces of butter remaining.
  • Combine Wet Ingredients and Gently Mix: In a separate small bowl, whisk together the 1 egg, 1/4 cup of heavy whipping cream, 1/4 cup of sour cream, 1 Tbsp of lemon juice, and 1/2 tsp of vanilla extract until well combined. Pour the wet ingredients into the dry ingredients. Using a fork or a spatula, gently stir just until the ingredients are moistened and begin extract to come together. Be careful not to overmix. The dough should be shaggy and a little sticky at this point.
  • Fold in the Strawberries and Form the Dough: Add the 3/4 cup of finely chopped strawberries to the dough. Gently fold them in until they are just incorporated. Again, avoid overmixing; we don’t want to crush the strawberries too much. Turn the shaggy dough out onto a lightly floured surface. With lightly floured hands, gently bring the dough together into a cohesive ball. It won’t be perfectly smooth, and that’s okay. Pat the dough into a disc about 3/4 to 1 inch thick. You can also gently knead it a few times to help it hold together, but only a few times.
  • Shape and Bake the Scones: You can cut your scone dough into wedges using a sharp knife or a bench scraper, or use a round biscuit cutter for individual scones. For wedges, divide the disc into 8 equal portions. For rounds, use your cutter and gently press down without twisting (twisting can seal the edges and prevent them from rising as much). Place the shaped scones onto a baking sheet lined with parchment paper, leaving a little space between them. Brush the tops of the scones with a little extra heavy whipping cream for a beautiful golden-brown finish. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
  • Prepare the Lemon Glaze and Finish: While the scones are cooling slightly on a wire rack, prepare the lemon glaze. In a medium bowl, whisk together 1 to 1 1/2 cups of powdered sugar with 2-3 tablespoons of lemon juice. Start with 2 tablespoons of lemon juice and add more, a teaspoon at a time, until you reach your desired drizzling consistency. For an extra lemony kick, stir in the optional 1 tsp of lemon zest. Once the scones are no longer piping hot but still warm, generously drizzle the lemon glaze over the tops. Let the glaze set for a few minutes before serving. These scones are best enjoyed fresh, but can be stored in an airtight container at room temperature for a day or two.

    • Strawberry Lemon Cream Scones

    Conclusion:

    I hope you’ve enjoyed learning how to make these delightful Strawberry Lemon Cream Scones! They truly are a wonderful treat, boasting a perfect balance of sweet strawberries and bright lemon zest, all enveloped in a rich, tender crum extractb thanks to the magic of heavy cream. The crisp exterior gives way to a soft, melt-in-your-mouth interior that’s simply irresistible. These scones are incredibly versatile, making them perfect for a leisurely brunch, an afternoon tea, or even a simple yet elegant dessert. I highly encourage you to give this recipe a try; I’m confident you’ll fall in love with them just as much as I have! Don’t be afraid to experiment with the variations – that’s where the real fun begin extracts!

    Serving Suggestions:

    Enjoy your Strawberry Lemon Cream Scones warm, perhaps with a dollop of extra whipped cream or a drizzle of honey. They pair beautifully with a cup of your favorite tea or a refreshing glass of iced lemonade.

    Variations:

    Feel free to add a handful of fresh blueberries along with the strawberries for a berry medley, or swap the lemon zest for orange zest for a different citrus profile. You could also add a touch of vanilla extract to the dough for an extra layer of flavor.

    Frequently Asked Questions:

    Can I make these scones ahead of time?

    Yes, you can prepare the scone dough and refrigerate it for up to 24 hours. Shape them into wedges or rounds and place them on a baking sheet lined with parchment paper, then cover tightly with plastic wrap. Bake as directed, adding a few extra minutes to the baking time if they are coming directly from the refrigerator.

    My scones didn’t rise very much. What did I do wrong?

    This can happen if your baking powder has lost its potency, or if you overmixed the dough. Ensure your baking powder is fresh, and be careful not to overwork the dough; mixing just until the ingredients are combined is key for tender scones.

    Strawberry Lemon Cream Scones

    Strawberry Lemon Cream Scones

    Deliciously tender and slightly sweet scones bursting with fresh strawberries and a bright lemon flavor, finished with a tangy lemon glaze. Perfect for breakfast or a treat.

    Prep Time
    20 Minutes

    Cook Time
    18 Minutes

    Total Time
    38 Minutes

    Servings
    8 servings

    Ingredients

    • 2 cups + 2 Tbsp all purpose flour
    • 1/4 cup white sugar
    • 1 Tbsp baking powder
    • 1/2 tsp salt
    • 1 Tbsp lemon zest
    • 1/2 cup unsalted butter (cubed and cold)
    • 1 egg
    • 1/4 cup heavy whipping cream (plus more for brushing)
    • 1/4 cup sour cream
    • 1 Tbsp lemon juice
    • 1/2 tsp vanilla extract
    • 3/4 cup strawberries (finely chopped*)
    • 1 – 1 1/2 cup powdered sugar
    • 2-3 Tbsp lemon juice
    • 1 tsp lemon zest (optional)

    Instructions

    1. Step 1
      Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
    2. Step 2
      In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
    3. Step 3
      Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
    4. Step 4
      In a separate bowl, whisk together the egg, heavy whipping cream, sour cream, lemon juice, and vanilla extract.
    5. Step 5
      Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped strawberries.
    6. Step 6
      Turn the dough out onto a lightly floured surface and gently pat into a disc about 3/4-inch thick. Cut into 8 wedges.
    7. Step 7
      Place the wedges on the prepared baking sheet. Brush the tops with a little heavy whipping cream.
    8. Step 8
      Bake for 15-18 minutes, or until golden brown and cooked through.
    9. Step 9
      While the scones are cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, and optional lemon zest until smooth. Add more liquid or sugar to reach desired consistency.
    10. Step 10
      Drizzle the glaze over the cooled scones.

    Important Information

    Nutrition Facts (Per Serving)

    It is important to consider this information as approximate and not to use it as definitive health advice.

    Allergy Information

    Please check ingredients for potential allergens and consult a health professional if in doubt.

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