If you’re craving a delightful treat that tastes like it just came fresh from a quaint bakery, then you absolutely need to try this Bakery-Style Strawberry Scones with Lemon Glaze Recipe. These scones are beautifully tender with juicy bursts of strawberries folded throughout, crowned with a zesty lemon glaze that adds the perfect tangy sweetness. They’re irresistibly flaky and crumbly, making every bite feel like a warm hug on a Sunday morning. Baking these scones at home brings the fresh aroma and cozy vibe of a bakery right into your kitchen, transforming your breakfast or afternoon tea into something truly special.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, using everyday ingredients that come together to create scones with perfect texture and vibrant flavors. Each component plays a key role—from the flour providing structure, the butter lending richness, to the fresh strawberries giving bursts of juicy freshness, and the lemon zest and juice wrapping everything in a bright citrusy hug.
- 1.25 cups strawberries, hulled and chopped: Fresh strawberries add juicy sweetness and a lovely pop of color in every bite.
- 2 cups all-purpose flour: Using a reliable flour like King Arthur ensures consistent, tender scones.
- 3 tsp baking powder: This leavens the scones, helping them rise beautifully and stay light.
- 0.5 tsp salt: A pinch balances the sweetness and enhances overall flavor.
- 0.33 cup sugar: Adds just enough sweetness to complement the berries without overpowering them.
- 1.5 tsp fresh lemon zest: Freshly grated for its aromatic oils, this infuses a fragrant lemon note.
- 8 tbsp unsalted butter: Cold butter, like Kerrygold, creates those tender, flaky layers.
- 1 cup cream: Cream keeps the dough moist, rich, and perfectly tender.
- 1 cup sifted powdered sugar: Essential for a smooth, sweet lemon glaze.
- 2 tbsp lemon juice: Freshly squeezed for a bright, tangy glaze with just the right balance.
- Pinch of salt: Enhances the glaze and balances sweetness.
How to Make Bakery-Style Strawberry Scones with Lemon Glaze Recipe
Step 1: Prepare Your Strawberries
Start by washing, hulling, and chopping your strawberries into evenly sized 1/2-inch pieces. This ensures every bite is dotted with flavorful fruit without overwhelming the dough. Pat them dry gently to avoid excess moisture that could make your scones soggy.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and fresh lemon zest. This combination lays the foundation of your scones, giving them lift, sweetness, and that gorgeous lemony aroma.
Step 3: Cut in Cold Butter
Using cold, cubed butter, incorporate it into the dry mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits. This step is crucial for creating those tender, flaky layers scones are known for.
Step 4: Add Cream and Strawberries
Pour in the cream and fold the mixture gently, just until the dough starts to come together. Carefully fold in the prepared strawberries, being gentle enough not to mash them but ensuring they’re evenly dispersed.
Step 5: Shape and Cut the Dough
Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick. Using a sharp knife or a bench scraper, cut into 8 equal wedges, keeping the shape rustic and charming.
Step 6: Bake Until Golden
Place the scones on a parchment-lined baking sheet and bake in a preheated 400°F oven for about 18-22 minutes until they are puffed and golden brown on top. The smell while they bake is simply heavenly.
Step 7: Prepare Lemon Glaze
While the scones cool slightly, whisk together powdered sugar, lemon juice, and a pinch of salt until smooth and glossy. This glaze is the crowning jewel, adding that perfect zingy sweetness to each scone.
Step 8: Glaze the Scones
Drizzle or brush the lemon glaze generously over the warm scones. The glaze will set into a thin, shiny coating that beautifully complements the strawberry and buttery base.
How to Serve Bakery-Style Strawberry Scones with Lemon Glaze Recipe
Garnishes
For a little extra charm, dust the scones lightly with powdered sugar or garnish with thin lemon zest curls. A few whole fresh strawberries on the side can also brighten up your presentation and hint at the flavors inside.
Side Dishes
These scones pair wonderfully with a cup of hot tea, fresh brewed coffee, or even a dollop of clotted cream or mascarpone cheese for a richer bite. Fresh fruit salad or a simple yogurt parfait also makes the perfect light side for a balanced brunch.
Creative Ways to Present
Arrange your scones on a rustic wooden board or tiered cake stand for a bakery-inspired look that impresses guests. Wrap individual scones in parchment and tie with twine for charming homemade gifts that share the love of this Bakery-Style Strawberry Scones with Lemon Glaze Recipe.
Make Ahead and Storage
Storing Leftovers
Keep leftover scones airtight at room temperature for up to 2 days. Storing them in a container lined with paper towels prevents sogginess and keeps them tasting fresh.
Freezing
Wrap the baked scones individually in plastic wrap and place in a freezer-safe bag for up to 3 months. Freeze before glazing to avoid any mess, then glaze after thawing for best results.
Reheating
Warm scones gently in a low oven (about 300°F) for 5-7 minutes or pop them briefly in the microwave. If frozen, thaw at room temperature before reheating. Reapply glaze after warming if desired for that fresh-from-the-bakery shine.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are preferred for their firmer texture and flavor, but if you only have frozen, thaw and drain them thoroughly to remove excess moisture before incorporating to avoid soggy dough.
What can I substitute for cream in the dough?
You can use whole milk or buttermilk as a substitute, but cream provides the richest and most tender crumb. If using buttermilk, reduce the baking powder slightly and consider adding a bit of baking soda to keep them rising nicely.
How do I get the scones really flaky?
The key is using cold butter and not overworking the dough. Cut the butter into small pieces and handle the dough gently so the butter creates steam pockets during baking, resulting in a flaky texture.
Can I make these scones vegan?
Yes! Substitute the butter with a vegan butter alternative and use a plant-based cream or milk. Keep in mind the texture may differ slightly, but they’ll still be delicious.
Is it okay to double the recipe?
Absolutely! Just be sure to use a larger bowl and baking sheets. The baking time may increase slightly if scones are crowded, so bake in batches if needed to maintain that perfect golden finish.
Final Thoughts
I can’t recommend this Bakery-Style Strawberry Scones with Lemon Glaze Recipe enough for anyone who loves a fresh, flavorful treat that feels both special and comforting. Once you make them, you’ll understand why these scones become a favorite go-to for breakfast or afternoon tea. So grab those strawberries, roll up your sleeves, and treat yourself to homemade bakery magic right in your own kitchen!
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Bakery-Style Strawberry Scones with Lemon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 scones (4 servings)
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These bakery-style strawberry scones are tender, flaky, and bursting with fresh strawberry flavor, perfectly complemented by a tangy lemon glaze. Made with simple ingredients and baked to golden perfection, they’re an ideal treat for breakfast, brunch, or afternoon tea.
Ingredients
Fruit
- 1.25 cups strawberries, hulled and chopped into 1/2-inch pieces
Dry Ingredients
- 2 cups all-purpose flour (King Arthur recommended)
- 3 tsp baking powder
- 0.5 tsp salt
- 0.33 cup sugar
Wet Ingredients
- 8 tbsp unsalted butter (Kerrygold preferred), cold and diced
- 1 cup cream
Glaze
- 1 cup powdered sugar, sifted
- 2 tbsp lemon juice
- 1.5 tsp lemon zest (freshly grated)
- Pinch of salt
Instructions
- Prepare the strawberries: Hull and chop the strawberries into approximately 1/2-inch pieces. Set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
- Cut in the butter: Add the cold, diced butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
- Add strawberries: Gently fold the chopped strawberries into the butter-flour mixture, distributing them evenly without breaking them down.
- Add cream and lemon zest: Pour in the cream and sprinkle the freshly grated lemon zest over the mixture. Stir gently with a spatula until just combined into a soft dough. Avoid overmixing to maintain tender scones.
- Shape the dough: Turn the dough out onto a lightly floured surface. Pat it into a 7 to 8-inch round disk about 1-inch thick. Use a sharp knife or bench scraper to cut into 8 equal wedges.
- Prepare for baking: Place the wedges on a parchment-lined baking sheet, spacing them about 2 inches apart. Optionally, chill the dough for 10-15 minutes to help maintain shape during baking.
- Bake the scones: Preheat the oven to 425°F (220°C). Bake the scones for 15-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Make the lemon glaze: While the scones bake, whisk together the powdered sugar, lemon juice, and a pinch of salt in a small bowl until smooth.
- Glaze the scones: When the scones have cooled slightly but are still warm, drizzle the lemon glaze evenly over the top. Allow glaze to set for a few minutes before serving.
Notes
- Use cold butter for flakier scones; do not overwork the dough to avoid toughness.
- Fresh lemon zest enhances the aroma and flavor more than dried zest.
- Serving warm with butter or clotted cream makes a delightful addition.
- These scones can be frozen after baking; reheat in a low oven to restore freshness.
