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Strawberry Lemon Cream Scones

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.

Course Dessert
Cuisine American, British
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8

Ingredients

Scones

  • 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

Glaze

  • 125-190 gms – 1-1 ½ cup powdered sugar
  • 2-3 tbsp lemon juice
  • 1 tsp lemon zest optional

Instructions

  1. 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.
  2. 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.
  3. Stir in the strawberries and mix until just combined.
  4. 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.
  5. Brush the tops of each scone with a little bit of heavy cream.
  6. Bake them in a preheated oven at 200°C – 400°F for 15-16 minutes, or until the scones are golden brown.
  7. 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.
  8. Pour the glaze over the scones and enjoy!

Recipe Notes

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.