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Light & Fluffy Strawberry Lemon Cream Scones with Vanilla Glaze

Three fluffy strawberry lemon cream scones stacked on a plate, drizzled with a thick white lemon glaze.
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Make moist homemade scones perfect for brunch or afternoon tea using fresh strawberries and bright lemon zest, finished with a simple vanilla glaze.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1/2 cup heavy cream, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1/2 cup fresh strawberries, finely chopped
  • 1/4 cup cream cheese, cut into small cubes (optional, for extra creaminess)
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
  5. Add the lemon zest and chopped strawberries to the dry ingredients. If using, add the cream cheese cubes. Gently toss to coat the fruit and cheese in flour.
  6. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently pat or press the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 wedges or use a 2-inch round cutter for traditional shapes. Place the scones on the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with a little extra heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are lightly golden brown. Let the scones cool completely on a wire rack.
  11. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled scones before serving.

Notes

  • For light and tender scones, make sure your butter and cream are very cold before mixing.
  • If you prefer drop biscuit scones, skip cutting the dough and simply drop spoonfuls of the shaggy dough onto the baking sheet.
  • You can prepare the dough ahead of time, cover it, and chill it for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

Nutrition

Find it online: https://www.purecookingjoy.com/strawberry-lemon-cream-scones/

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