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Strawberry cream scone recipe with lemon glaze
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5 from 4 votes

Strawberry Scones Recipe

These Strawberry Scones are fluffy, tender and topped off with a tart lemon glaze.  Made with simple ingredients, they make the perfect breakfast, brunch or afternoon snack.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 8 scones
Calories: 458kcal
Author: The Carefree Kitchen

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons butter cold, cut into 1 tablespoon pieces
  • 1 cup heavy cream
  • 1/4 cup strawberry jam
  • 2/3 cup strawberries diced

Glaze

  • 2 cups powdered sugar
  • 1/3 cup lemon juice
US Customary - Metric

Instructions

  • Preheat oven to 425 degrees F. 
  • In a food processor, combine the flour, sugar, baking powder, and salt. Add the cold butter and pulse until the butter is in small pieces and the flour resembles cornmeal—it should be under 10 pulses. Transfer to a large mixing bowl.
  • In a medium size mixing bowl, combine the heavy cream and the strawberry jam, mix well, then add to the flour mixture along with the diced strawberries.
  • Fold and mix the ingredients with a spatula until all of the dry ingredients are moistened and everything looks combined. Do not over mix.  
  • Transfer the scone dough onto a lightly floured surface and and gently shape the dough into a 10" circle.  Using a large sharp knife, cut into 8 or 10 wedges, then place onto a baking sheet about 1.5" apart.
  • Bake for about 30 minutes, or until golden brown.  
  • Remove from the oven and let them cool for a few minutes on the baking sheet. In the meantime, whisk together the powdered sugar and lemon juice in a bowl and drizzle over the tops of the scones.
  • Serve slightly warm, and enjoy!

Notes

Storing Instructions: store baked strawberry scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
Freezing Unbaked Scones: scones are best frozen after they have been cut but before they have been baked.  Freeze them on a flat tray until hard, then store them in freezer bags for 3 months. To bake, pull directly from the freezer and bake at 425 degrees, adding a few extra minutes to your baking time.

Nutrition

Calories: 458kcal | Carbohydrates: 69g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 229mg | Potassium: 279mg | Fiber: 1g | Sugar: 40g | Vitamin A: 670IU | Vitamin C: 12.1mg | Calcium: 110mg | Iron: 1.7mg