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
Scale
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.
