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! In all honesty, sometimes I even rotate between these and another strawberry favorite: Classic Strawberry Shortcake with Whipped Cream.
For this scones recipe, 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.
Recipe
Strawberry Lemon Scones
Ingredients
- 1 cup fresh strawberries (washed, hulled, chopped and blotted dry)
- ½ cup heavy cream
- 2 eggs (lightly beaten)
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter (cut in small cubes)
- 1 tablespoon lemon zest (1 large lemon, only the bright yellow parts!)
- 1 tablespoon heavy cream
- Turbinado sugar
Instructions
- 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 coarse crumbs and the largest 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 during 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 heels of your hands and then folding it on itself at least 5-7 times 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!
My first scones ever, I made them with homemade vanilla extract and vanilla butter, and they were outstanding. Thanks for this recipe.
These strawberry lemon scones were delightful! I made them to bring them over to a dinner party at my friend's, and all the guests fell in love.
So fresh and delicious. Can't beat a classic recipe like these scones. Love the pop of brightness from the bits of strawberry!
These are so good and easy to make. I was concerned my berries would add too much moisture to the dough but your trick of tossing them in flour worked wonders. I also added more zest than specified but I love a lot of lemon flavor. Will make again.
Hi Elizabeth! It's a great trick! Thank you for coming back and commenting 🙂
The strawberry and lemon flavor combination in these scones is truly delightful.
Hi Lisa! I couldn't agree more!
These scones look amazing! Strawberry and lemon are the perfect combination! I like the crunchy sugar top 🙂
Thanks, Shiran!
These scones look absolutely gorgeous! Love the freshness with the strawberries and lemon!
Thanks, Pamela! They were really fresh and satisfying!
Scones are one of my favorites too. When not checked, I can eat two or three at a time! Love this flavor combo!
Me too! It's a problem! These had to be re-homed ASAP! Because they aren't exactly Starbucks mini vanilla scones where you can eat two and still feel like you are dieting 😉
The texture of your scones looks amazing! There's nothing like a scone fresh from the oven. They are reminding me that I haven't eaten breakfast yet!
Thanks, Cristin! You should go make these for breakfast 🙂
do you just bake all day?? these, like everything else you make, look AMAZING!!
Lol! Sadly, no! I have a real job. I wish I could bake all day! 🙂 These were so yummy. They are my weakness!
I am so sold! Scones are my breakfast carb of choice, too! I've been pinning all sorts of scones lately, and I am all about fresh strawberries AND lemon right now. I think these are all signs that I need to make these ASAP!
I think so too Kristine! I was pinning tons of scone recipes too and I just caved! I can't resist a good scone! You and I are SO on the same page!
I was going to bake up some muffins tomorrow...but now I may have to reconsider and make scones! Such tough decisions! Your berry version looks amazing!
Thanks, Liz! I would definitely go for some scones! But muffins are a yummy choice too...especially with a streusel topping! tee hee
Your scones looks so delicious, going to try out your recipe this weekend
Thanks, Chichi! I know you'll love them!
Scones are one of my favorite "breakfast carbs" too (aside from pancakes)! 🙂 These look totally delicious, love all the fresh fruit flavors.
Yes, pancakes and French toast are definitely waaay up there for me too!
You're so sweet! I'm in the mood for your strawberry lemon scones right now! I will have to try your dessert scone version soon! Your photos are beautiful by the way! Pinning! 🙂
Aww thanks, Natasha! And thanks for the pin! I went into my Pin Boards to find your scones the other day and realized that I had actually pinned them 3 times! They are super decadent!
Okay - these look awesome. I will definitely try them. Many thanks!
Get ready, Josephine! These are insanely delicious!