Imagine biting into a heavenly scone that combines the sweet, juicy essence of fresh strawberries with a tangy lemon glaze that will make your taste buds dance with joy! These British-inspired strawberry scones are not just a pastry – they're a culinary experience that transforms an ordinary morning into an extraordinary moment of pure deliciousness. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver restaurant-quality treats right from your own kitchen, with minimal effort and maximum flavor!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup strawberries, diced
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 1 cup powdered sugar (for glaze)
- 1 tablespoon lemon zest (for glaze)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Gently fold in the diced strawberries, being careful not to crush them and release too much juice.
- Create a well in the center of the mixture and pour in the heavy cream and lemon juice. Stir with a fork until the dough just comes together, being careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently pat into a circular disk about 1-inch thick.
- Using a sharp knife, cut the disk into 8 equal wedges, separating them slightly on the prepared baking sheet.
- Brush the top of the scones with a little extra heavy cream to help them brown nicely.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and the scones are firm to the touch.
- While the scones are cooling, prepare the lemon glaze by whisking together powdered sugar, lemon zest, and enough lemon juice to create a smooth, drizzling consistency.
- Once the scones have cooled for 10 minutes, drizzle the lemon glaze over the top, allowing it to cascade down the sides.
- Serve warm or at room temperature, and enjoy the fresh, bright flavors of strawberry and lemon.
Tips
- Keep your butter cold! The secret to flaky, tender scones is using ice-cold butter that hasn't melted before baking.
- Don't overwork the dough – mix just until the ingredients come together. Overmixing will lead to tough, dense scones.
- For the most vibrant strawberry distribution, gently fold the diced strawberries to prevent them from bleeding color into the entire dough.
- Use a sharp knife when cutting the scone disk to ensure clean, even cuts that help the scones bake uniformly.
- If you want extra richness, substitute some of the heavy cream with buttermilk for a more complex flavor profile.
- For the most beautiful glaze, sift your powdered sugar to prevent any lumps and ensure a smooth, glossy finish.
- These scones are best enjoyed fresh but can be stored in an airtight container for 2-3 days, or frozen for up to a month.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 45mg
