Go Back
–+ servings
Bakery-Style Strawberry Lemon Cream Scones

Bakery-Style Strawberry Lemon Cream Scones for Brunch Bliss

No ratings yet
Delight in these Bakery-Style Strawberry Lemon Cream Scones, combining tangy lemon zest and sweet strawberries for a perfect brunch treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups all-purpose flour e.g., King Arthur
  • ⅓ cup sugar can use coconut sugar for lower glycemic option
  • 1 tablespoon baking powder leavening agent
  • ½ teaspoon salt enhances flavor
  • ½ teaspoon ground nutmeg adds warmth
  • 1.5 tablespoons lemon zest freshly grated
  • 6 tablespoons cold unsalted butter e.g., Kerrygold
  • 1 large egg binder for the dough
  • ¾ cup cream for moisture
  • ½ cup sour cream adds tang
  • 1 tablespoon lemon juice enhances flavor
  • 1 teaspoon vanilla essence for depth of flavor
  • 1 cup strawberries chopped and patted dry
For the Glaze
  • 1 cup powdered sugar adjust for sweetness
  • 2 tablespoons lemon juice for glaze
  • 1 teaspoon lemon zest for extra flavor

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Pastry Cutter
  • whisk
  • sharp knife
  • small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Zest one lemon until you have about 1.5 tablespoons of zest, and chop fresh strawberries into ½-inch pieces.
  3. In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
  4. Cut in the cold butter until the mixture resembles coarse breadcrumbs.
  5. In a separate bowl, whisk together egg, cream, sour cream, lemon juice, and vanilla essence.
  6. Pour the wet ingredients into the dry mixture, stirring gently until just combined.
  7. Gently fold in the strawberries.
  8. Turn out the dough onto a lightly floured surface and shape it into a circle about 1-inch thick.
  9. Cut the dough into 8 wedges and place them on the prepared baking sheet.
  10. Bake for 15-16 minutes until golden brown.
  11. Whisk together powdered sugar, lemon juice, and lemon zest for the glaze.
  12. Drizzle the glaze over warm scones once cooled slightly.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 6mg

Notes

These scones are best enjoyed fresh but can be stored for up to two days at room temperature.

Tried this recipe?

Let us know how it was!