Lemon strawberry scones

With a cup of tea, these scones are the perfect accompaniment to your mid-morning break.

Lemon scones are a classic British recipe. They can be made with fresh lemon juice, or lemon zest. The most important ingredient is the butter, which should be cold and at room temperature. Read more in detail here: lemon scones.

 

These lemon strawberry scones have piqued my interest. This recipe was developed from the original “Lemon blueberry scones,” but you may use whatever berry you choose. Blackberries, blueberries, raspberries, strawberries, boysenberries, and snozberries are some of the most popular berries (yeah ok Willy Wonka).

 Print

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 20 minutes
  • 35-minute total time
  • 8 scones 1x Yield
  • Breakfaster is a category of people who like eating breakfast.
  • Baked method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 20 minutes
  • 35-minute total time
  • 8 scones 1x Yield
  • Breakfaster is a category of people who like eating breakfast.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 20 minutes
  • 35-minute total time
  • 8 scones 1x Yield
  • Breakfaster is a category of people who like eating breakfast.
  • Baked method
  • American cuisine

Ingredients

to make the scones:

  • 2 cups flour (all-purpose)
  • 1 tbsp sugar (granulated)
  • 1 tablespoon powdered baking soda
  • 2 lemons, peeled and zested
  • 1 teaspoon of salt
  • 1 chilled, diced stick unsalted butter
  • a half-cup of thick cream
  • a single huge egg
  • 1 cup strawberries, chopped

glazing recipe:

  • 1 cup sugar (powdered)
  • 1 tbsp. freshly squeezed lemon juice, plus more if necessary

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Combine the flour, sugar, baking powder, lemon zest, and salt in a large mixing basin. Cut in the butter with a pastry blender until the mixture resembles gritty sand (alternatively, if using a stand mixer, mix in butter with paddle attachment until butter is pea-sized or smaller).
  3. Whisk together the heavy whipping cream and egg in a small bowl until thoroughly combined. Pour the cream into the scone batter and stir until it forms a dough. Stir in the strawberries (overmixing the berries may compress them and color the batter, so be careful).
  4. Place dough on a lightly floured board and roll into a circle, flattening the top until it is about an inch thick. Transfer dough to a baking sheet and cut into 8 pie-shaped pieces. Bake for 20-25 minutes, or until lightly browned scones. Before glazing, let it cool to room temperature.
  5. Whisk together the powdered sugar and lemon juice in a small bowl until smooth. If the glaze is too thick, add 1 teaspoon of lemon juice at a time until it is thick but still flows.
  6. Drizzle a little glaze over the scones and lay aside for a few minutes to enable the glaze to set before serving.

Lemon poppy seed scones are a type of British scone. They are made with lemon juice, sugar, flour, and baking powder. The lemony flavor comes from the lemon juice while the poppy seeds add texture to the dough. Reference: lemon poppy seed scones.

Frequently Asked Questions

How do I get my scones to rise and be fluffy?

A: This is not a question that I can answer.

Should you put eggs in scones?

A: Yes, eggs are best for scones.

How do you make scones rise and not spread?

A: Pour boiling water onto hot scones before baking.

Related Tags

  • lemon blueberry scones
  • lemon scones buttermilk
  • lemon scones with lemon glaze
  • lemon poppy seed scones buttermilk
  • lemon blueberry scones allrecipes

Leave a Comment

Your email address will not be published.

Scroll to Top