These Strawberry Lemon Scones are bursting with fresh strawberry and lemon flavor! They have a tender, moist texture that isn’t cakey! Topped with a generous sprinkle of turbinado sugar for that extra crunch and sweetness!
I love scones more than any other "breakfast carb." Given a choice, I will reach for a scone every single time! Recently everyone has been making scones and I was jealous! So jealous that I tossed aside all the other recipes on my list just to make these Strawberry Lemon Scones adapted from Natasha’s Kitchen. I heart Natasha -- she is just as sweet and wonderful as these scones!
But since I’ve been on a strawberry lemon kick, I couldn’t resist adding some freshly grated lemon zest. Aaaaand I also “un-healthified” Natasha’s recipe.
I know, I know. It’s bikini season, what was I thinking?! And this is probably why Natasha is so adorable and tiny, but I was in the mood for a sweet, rich scone that could double as dessert if paired with ice cream.
Whoamikidding? I have totally been eating them for breakfast. For shame!
I bumped up the sugar, used heavy cream instead of half & half, and added a dash of vanilla, and the result was decadently delicious! They are rich, thick and chewy and each bite has strawberries and a hint of lemon! The tops are crisp with a generous sprinkling of turbinado sugar. Perfection!
No dry, crumbly scones here. I am not okay with dry or puffy scones. These beauties are moist with a rich texture that matches the sublime flavor!
Are you sold yet?
Just like any baked goods that use fresh strawberries, the dough around the strawberries is moister than the rest of the scone. Even though I obsessively blotted my strawberries dry with a paper towel, there was still some hint of gooeyness around some of the strawberries. If that bothers you then use blueberries or dried fruit instead.
Strawberry Lemon Scones
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- ½ cup unsalted butter (cut in small cubes)
- 1 cup fresh strawberries (washed, hulled, chopped and blotted dry)
- 1 tablespoon lemon zest (1 large lemon, only the bright yellow parts!)
- 1 teaspoon vanilla extract
- 2 eggs (lightly beaten)
- ½ cup heavy cream
- 1 tablespoon heavy cream
- Turbinado sugar
- Preheat oven to 400° and line a baking sheet with parchment paper.
- Dice Strawberries
- In a 1 cup liquid measuring cup, measure your cream and then add the eggs and vanilla; stir with a fork to mix. Set aside.
- In a large bowl whisk together flour, sugar, baking powder and salt. Using a pastry blender (my fave) or two knives, cut the butter into the flour mixture until it resembles course crumbs and the larges chunk of butter is the size of a pea.
- Add strawberries and lemon zest to the flour mixture and toss to coat with flour and distribute evenly.
- Make a well in the center of the flour mixture and add the cream mixture. Using a wooden spoon, gently mix until the dough is moistened. There will be some straggling flour/butter mixture in the bottom of the bowl. Fear not, this will get incorporated in the next step.
- Turn out dough onto a well floured surface. Gently gather the dough into a ball and knead the dough by gently pressing the dough away from you with the heals of your hands and then folding it on itself at least 5-7 or until it is a cohesive ball. Turn the dough a quarter turn after each fold.
- Place dough on your parchment paper and press out to 1” thickness. [You can roll it if you wish but it is completely unnecessary unless you want to cut out circles or squares.] Using a floured knife or bench scraper, cut the dough into 6 equal triangles and use the bench scraper to gently slide the wedges apart. You want them to be at least 1” apart.
- Brush wedges with cream (not so much that it runs down the sides) and then sprinkle generously with turbinado sugar.
- Bake in preheated oven for about 18-22 minutes or until the tops are golden brown and a toothpick inserted into the fattest part comes out clean.
- Serve warm or at room temperature!