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Strawberry Lemon Cream Scones

Delicious Strawberry Lemon Cream Scones to Brighten Your Day

These Strawberry Lemon Cream Scones are a delightful treat for breakfast or afternoon tea, featuring fresh strawberries and zesty lemon.
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Prep Time 20 minutes
Cook Time 16 minutes
Cooling Time 5 minutes
Total Time 41 minutes
Servings: 8 scones
Course: Breakfast
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Base
  • 2 cups All-Purpose Flour You can use a gluten-free flour blend for a gluten-free option.
  • 1/4 cup White Sugar Substitute with coconut sugar for a healthier choice.
  • 1 tablespoon Baking Powder Acts as a leavening agent to ensure a fluffy rise.
  • 1 pinch Salt Sea salt gives a gourmet touch.
For the Flavor Boost
  • 1 lemon Lemon Zest Opt for organic lemons to avoid pesticides.
  • 1/2 cup Unsalted Butter Keep it cold for flakiness.
  • 1 piece Egg Can swap with aquafaba for a vegan alternative.
  • 1/2 cup Heavy Whipping Cream Half-and-half is a good substitute.
  • 1/4 cup Sour Cream Feel free to use Greek yogurt instead.
  • 1 lemon Lemon Juice Essential for the bright flavor.
  • 1 teaspoon Vanilla Extract An extra splash of lemon juice can work in a pinch.
  • 1 cup Strawberries Make sure they’re dry to avoid sogginess.
For the Glaze
  • 1 cup Powdered Sugar Sift for a smoother mixture.
  • 1/2 lemon Additional Lemon Juice Adjust to your preferred consistency.

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • Whisk
  • pastry cutter
  • spatula
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of white sugar, 1 tablespoon of baking powder, the zest of one lemon, and a pinch of salt.
  3. Cut 1/2 cup of cold unsalted butter into the dry mixture until it resembles coarse crumbs.
  4. In another bowl, whisk together 1/2 cup of heavy whipping cream, 1/4 cup of sour cream, 1 egg, the juice of one lemon, and 1 teaspoon of vanilla extract.
  5. Gradually combine the wet mixture with the dry ingredients, stirring gently.
  6. Fold in 1 cup of chopped strawberries into the dough.
  7. Turn the dough onto a floured surface, pat it into a 1-inch thick circle, and cut into 8 triangles.
  8. Brush the tops of the scones with a splash of heavy cream and bake for 15-16 minutes.
  9. Whisk together 1 cup of powdered sugar and the juice of half a lemon to make the glaze.
  10. Drizzle the glaze over the cooled scones and serve.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

For best results, choose ripe strawberries and keep butter cold. Avoid over-mixing to ensure light, fluffy scones.

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