Description

These Strawberry Lemon Cream Scones are an easy bake packed with fresh berries and bright citrus for one of the best brunch ideas to keep on repeat. The dough comes together in a quick and simple way yet bakes into a healthy feeling treat with crisp golden edges and a soft center. They work for weeknight dinner dessert and meal prep and holiday brunch and potluck tables and party spreads when you want something homemade and special.

Ingredients

2 cups all purpose flour.
1/3 cup granulated sugar.
1 tablespoon baking powder.
1/2 teaspoon fine salt.
1 tablespoon lemon zest.
1/2 cup cold unsalted butter.
1 cup fresh strawberries.
3/4 cup heavy cream.
1 teaspoon vanilla extract.
1 large egg.
1 tablespoon coarse sugar.
1/2 cup powdered sugar.
1 1/2 tablespoons fresh lemon juice.

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Instructions

The pale dry mixture changes from smooth flour into a shaggy crumb with small uneven butter bits scattered through it while the lemon zest is fully spread and the texture looks sandy with a few larger rough clumps.
The crumbly base turns into a damp rough dough as the cream and egg mixture soaks through the dry pockets and the strawberry pieces sit unevenly throughout with pink streaks and soft patches forming where the fruit touches the dough.
The loose mass becomes a thick round with cracked edges and visible berry pieces then changes again into uneven wedges with natural spacing and slightly rough sides where the dough separates instead of looking perfectly smooth.
The tops turn glossy and slightly darker as a thin coat of cream settles over the rough surface and the coarse sugar clings in uneven patches with a few areas more heavily covered than others.
The pale wedges rise into fuller scones with split ridges and lightly browned tops while the strawberries soften into deeper red pockets and a little juice tints the seams with uneven rosy spots.
The baked scones become the finished dish as the pale lemon glaze falls in thin uneven lines over the browned ridges and settles into the cracks while a few sides stay bare and the tops look homemade and slightly messy in the best way.

Notes

Pro Tips:

Use cold butter so the scones bake up flaky with crisp edges.
Chop the strawberries into small uneven pieces so they spread through the dough without making it soggy.
Do not overwork the dough or the texture will turn firm instead of tender.
Glaze while the scones are still slightly warm so the lemon topping settles into the cracks.

Storage: Keep the scones in a loosely covered container once fully cool and they stay tender for about two days at room temperature though the tops soften a bit by the second day. For longer storage chill them for up to five days or freeze them without the glaze then add fresh lemon glaze after thawing for the best texture and flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: American