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!
Preheat oven to 400° and line a baking sheet with parchment paper.
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.
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