Strawberry Lemon Cream Scones
Fluffy and buttery scones bursting with fresh strawberries and zesty lemon, perfect for brunch or tea time.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 lemon zest of
Filling
- 1 cup diced fresh strawberries
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- In another bowl, whisk together the heavy cream, vanilla extract, lemon zest, and lemon juice.
- Slowly stir the wet ingredients into the dry ingredients until just combined—no overmixing here!
- Gently fold in the diced strawberries.
- Turn the dough onto a floured surface and knead it gently until it comes together.
- Shape the dough into a circle about 1 inch thick, then use a biscuit cutter to cut out your scones.
- Place the scones onto a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until they’re golden brown.
- Let them cool slightly before serving.
Notes
Serve warm with clotted cream or lemon glaze. Store leftovers in an airtight container at room temperature for up to two days. For longer storage, freeze the scones and reheat as needed.