If you crave the perfect balance of sweet fruit and citrusy zing, look no further than Strawberry Scones with Lemon Glaze. Each bite is a celebration of vibrant strawberries tucked in a buttery, tender crumb, all crowned with a bright, tart lemon glaze that wakes up your senses. Whether you’re looking to impress at brunch or simply want to cozy up with a homemade treat and a cup of tea, these scones deliver comfort, color, and joy in every bite. They’re easy enough for a casual Sunday but special enough to star at your spring table—prepare yourself for major smiles all around!
Ingredients You’ll Need
The beauty of these Strawberry Scones with Lemon Glaze is their simplicity—each ingredient has a role in making the scones light, flavorful, and gorgeously golden. Here’s what you’ll need, along with a few helpful tips for best results:
- All-purpose flour: The sturdy backbone that holds everything together and gives the scones their signature crumb.
- Granulated sugar: Adds sweetness to balance the tartness of lemon and the fruitiness of the berries.
- Baking powder: The secret to lift—ensuring your scones rise beautifully and stay fluffy.
- Salt: Just enough to sharpen flavors and keep things from tasting flat.
- Cold unsalted butter, cubed: Makes the scones tender and flaky; colder butter means lighter layers.
- Chopped fresh strawberries: Juicy bursts of sweet-tart flavor in every bite; pat them dry for best texture.
- Heavy cream: Delivers richness and softness to the dough—don’t skimp on this step!
- Large egg: Binds everything together and contributes moisture and richness.
- Vanilla extract: Infuses gentle aromatic warmth that rounds out the fruit and citrus notes.
- Zest of 1 lemon: Adds a lively brightness that makes the strawberries pop.
- Powdered sugar (for the glaze): Silky and smooth, it creates that signature drizzle over the scones.
- Fresh lemon juice (for the glaze): Lends tartness and makes the glaze irresistibly tangy.
- Lemon zest (for the glaze): Dials up the citrus flavor for an extra burst of sunshine.
How to Make Strawberry Scones with Lemon Glaze
Step 1: Prep Your Oven and Baking Sheet
Set the stage for baking magic by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures your scones bake evenly and come off the tray without any sticking or mess.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Give them a good whisk—this not only mixes everything together but aerates the flour slightly, setting up a light base for your Strawberry Scones with Lemon Glaze.
Step 3: Cut in the Cold Butter
Add the cold, cubed butter to your bowl. Use a pastry cutter or your fingertips to work it into the flour until the mixture looks like coarse crumbs, with some pea-sized bits of butter remaining. The trick is to keep things cold and avoid over-mixing; this is what makes your scones so wonderfully flaky.
Step 4: Add the Strawberries
Gently fold in the chopped fresh strawberries, making sure they’re evenly dispersed but without crushing them. If your berries are very juicy, pat them with a paper towel ahead of time to avoid excess moisture in the dough.
Step 5: Combine Wet Ingredients
In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest until combined. This aromatic mixture is key—it brings together richness and that bright splash of citrus that defines these scones.
Step 6: Bring It All Together
Pour the wet ingredients into the bowl with the dry mixture and strawberries. Use a spatula or wooden spoon to stir until just combined. The dough will be a bit sticky, but resist the urge to overmix, as this keeps the scones soft and light.
Step 7: Shape and Cut the Dough
Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle. Use a sharp knife or bench scraper to cut the round into 8 wedges. This classic shape bakes up beautifully and makes them easy to separate.
Step 8: Bake
Transfer your wedges onto the prepared baking sheet, spacing them apart. Pop them into the oven and bake for 16 to 18 minutes, or until the scones are deeply golden on top and smell absolutely heavenly. Allow to cool slightly on the pan so they finish setting up.
Step 9: Make the Lemon Glaze
While the scones cool a bit, whisk together the powdered sugar, fresh lemon juice, and lemon zest in a small bowl. You’re looking for a smooth, pourable glaze that’s thick enough to cling but fluid enough to drizzle.
Step 10: Glaze and Enjoy
Drizzle the sweet-tart glaze over your scones while they’re still a bit warm, or wait until fully cooled if you prefer. The glaze will set into a delicate, glossy finish—making these Strawberry Scones with Lemon Glaze not just delicious but downright stunning.
How to Serve Strawberry Scones with Lemon Glaze
Garnishes
A flourish of fresh sliced strawberries and a sprinkle of extra lemon zest over the glazed scones makes them pop visually and adds wonderful fresh aroma at serving time. For a fancier finish, try a dusting of powdered sugar or a few edible flowers for a whimsical brunch display.
Side Dishes
Pair these scones with softly whipped cream, Greek yogurt, or even a light fruit salad to add creaminess and brighten up your breakfast table. Freshly brewed tea or a cool lemonade will play beautifully with the sweet and zesty flavors of your Strawberry Scones with Lemon Glaze.
Creative Ways to Present
Stack scones on a tiered cake stand for a show-stopping afternoon tea, or wrap each one in parchment and ribbon for easy, thoughtful gifts. You can even slice them horizontally and fill with a light mascarpone cream and more berries, turning them into charming strawberry shortcake-inspired treats.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Scones with Lemon Glaze in an airtight container at room temperature for up to two days. After the first day, they may lose a bit of that just-baked crispness, but a quick reheat will bring them right back to life.
Freezing
These scones freeze wonderfully! Simply cool completely after baking, skip the glaze, and store them in a freezer-safe bag or container for up to two months. When ready to enjoy, thaw at room temperature, then glaze just before serving for maximum freshness.
Reheating
To refresh your scones, warm them in a 300°F oven for about 5–7 minutes. This crispes the exterior and brings out the buttery aroma. If you’ve already glazed them, reheat gently to avoid melting the glaze, or re-glaze if desired after heating.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! If fresh strawberries aren’t available, you can use frozen—just don’t thaw them first. Adding frozen berries right from the freezer helps prevent excess moisture, so your Strawberry Scones with Lemon Glaze will turn out just as delicious.
Why is it important to keep the butter cold?
Using cold butter is the key to flaky, tender scones. When cold butter melts in the oven, it creates steam, which forms those lovely layers. If butter is too warm or incorporated too thoroughly, the scones will be dense instead of light.
Can I make these gluten-free?
Yes! Substitute your favorite 1-to-1 gluten-free all-purpose flour blend for the regular flour. Just be sure to check that your baking powder is gluten-free as well. The texture may be slightly different, but the flavors will absolutely shine.
Is it possible to make the dough ahead of time?
Definitely. Prepare the dough, shape, and cut it into wedges, then refrigerate overnight, tightly covered. Bake fresh in the morning for irresistible warm Strawberry Scones with Lemon Glaze with minimal morning effort.
What should I do if my dough is too sticky to handle?
If your dough feels overly sticky, sprinkle your work surface and hands with a little extra flour as you shape it. This will make it easier to pat into a round and cut into wedges, without drying out the finished scones.
Final Thoughts
If you’re ready for a baked treat that’s bursting with fruit and sunshine, make a batch of Strawberry Scones with Lemon Glaze. They’re inviting, homemade, and guaranteed to spark smiles at your table—don’t be surprised when you’re asked for the recipe!
