I must confess I had never had “flavoured” scones before. Whenever I have eaten scones, it’s always been the traditional British kind, filled with jam and cream. I LOVE those! A little while ago, we were invited to celebrate the first birthday of the son of some close friends of ours. He is the CUTEST! So, I thought I should make some scones, as it was a tea party. I thought that taking along cream and jam was not very practicle, so I decided to give these Strawberry Lemon Cream Scones a try. And boy was I happy! And guess what? The party boy loved them too… he would stop crying only while munching on some of these! These easy to make scones are filled with sweet strawberries and tangy lemon and they are perfect to have with your favourite cup of tea!
Strawberry Lemon Cream Scones
Strawberry Lemon Cream Scones - easy to make scones filled with sweet strawberries and tangy lemon. Perfect to have with your favourite cup of tea.
- 250 gms – 2 cups + 2 tbsp all purpose flour you may need a bit more if your strawberries release a lot of moisture
- 50 gms – ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 tbsp lemon zest
- 115 gms – ½ cup unsalted butter cubed and cold
- 1 egg
- 60 ml – ¼ cup heavy whipping cream plus more for brushing
- 60 ml – ¼ cup sour cream
- 1 tbsp lemon juice
- ½ tsp vanilla extract
- 150 gms – 3/4 cup strawberries finely chopped
- 125-190 gms – 1-1 ½ cup powdered sugar
- 2-3 tbsp lemon juice
- 1 tsp lemon zest optional
In a bowl, mix together the flour, granulated sugar, baking powder, lemon zest and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture looks like coarse crumbs.
Whisk together the heavy cream, sour cream, egg, lemon juice and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
Turn the dough out onto a floured surface, and pat into a 2.5 cm – 1" thick circle. Cut it into 8 triangles. Put them on a baking sheet lined with baking paper.
Bake them in a preheated oven at 200°C – 400°F for 15-16 minutes, or until the scones are golden brown.
While the scones are cooling, mix together the powdered sugar (starting with 125 gms – 1 cup), lemon juice (beginning with 2 tbsp) and lemon zest. If the glaze seems too thin, add in more powdered sugar. If it seems too thick, add in more lemon juice.
Because strawberries can release a lot of moisture into the dough (which can make your dough too wet), try to use dry strawberries instead of juicy ones. If your strawberries are really juicy, then you will need to pat as much moisture as possible out of the strawberries with a paper towel.
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