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Strawberry Lemonade Scones Recipe

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3.8 from 2 reviews

These Strawberry Lemonade Scones are a delightful treat combining the freshness of ripe strawberries with zesty lemon flavor. Light and flaky, they are perfect for breakfast, brunch, or an afternoon snack, topped with a tangy lemon glaze that adds the perfect sweet and citrusy finish.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 48 minutes
  • Yield: 8 scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scone Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon plus 1 teaspoon lemon zest
  • 6 tablespoons cold, unsalted butter, cut into pieces
  • 6 ounces fresh strawberries, washed, dried, hulled, and finely diced
  • 3/4 cup cold half and half
  • 1 1/2 teaspoons pure vanilla extract

Glaze Ingredients

  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1/2 teaspoon heaping lemon zest

Instructions

  1. Prep Ingredients: Begin by gathering and prepping all of your scone ingredients for easy access and smooth workflow.
  2. Line Baking Sheet: Line a baking sheet with parchment paper to prevent sticking during baking.
  3. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest to blend the flavors evenly.
  4. Cut in Butter: Add the cold butter pieces to the dry mix and use a fork, pastry cutter, knives, or fingers to cut the butter until the mixture resembles pea-sized crumbs.
  5. Add Strawberries: Gently toss the finely diced strawberries into the dry ingredient mixture, careful to not crush them.
  6. Add Wet Ingredients: Slowly drizzle in the cold half and half along with the vanilla extract. Gently fold the mixture with a spatula until just combined, avoiding overmixing to keep the scones tender.
  7. Shape Dough: Turn the slightly sticky and crumbly dough onto a lightly floured surface. Pat it into a disc about 1/2 to 3/4 inch thick, then cut into 8 equal scones and place them on the prepared baking sheet.
  8. Chill and Preheat: Chill the scones in the freezer for 15 minutes while preheating the oven to 425°F (220°C).
  9. Brush and Bake: Lightly brush each scone with a little half and half, then bake for 18 minutes or until golden brown. Transfer to a wire rack to cool slightly.
  10. Prepare Glaze: While the scones bake, whisk together the powdered sugar, lemon juice, and heaping lemon zest until smooth, thick, and creamy. Set aside.
  11. Glaze and Serve: After the scones have cooled slightly, drizzle the lemon glaze over them and allow it to set for a few minutes before serving.

Notes

  • Make sure strawberries are very dry before adding to dough to avoid soggy scones.
  • Cutting the butter into the dry ingredients while still cold ensures flaky texture.
  • Do not overmix the dough; gentle folding helps keep the scones tender.
  • Chilling the dough before baking helps the scones hold their shape and rise properly.
  • Use freshly grated lemon zest for the best vibrant flavor in both dough and glaze.
  • Serve scones the same day for optimal freshness and texture.

Find it online: https://cheftinaskitchen.com/strawberry-lemonade-scones-recipe/