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Strawberry Lemon Cream Scones

Delightful, flaky scones infused with fresh strawberries and zesty lemons, perfect for brunch or a cozy treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: British
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup fresh strawberries, diced Can use frozen, but thaw and drain excess moisture.
  • 1 tablespoon lemon zest
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. Add the cold, cubed butter into the flour mixture. Using a pastry cutter or fingers, mix until the mixture resembles coarse crumbs.
  4. Gently fold in the diced strawberries and lemon zest until evenly distributed.
  5. In a separate bowl, whisk together the heavy cream, vanilla extract, and lemon juice. Slowly pour the wet mixture into the dry ingredients, mixing until just combined.
  6. On a floured surface, turn the dough out and gently knead a couple of times. Pat into a circle about 1-inch thick, and cut into wedges or use a round cutter.
Baking
  1. Place the scones on a parchment-lined baking sheet and bake for 15-20 minutes, or until golden brown.
  2. Allow the scones to cool slightly before serving.

Notes

Store in an airtight container at room temperature for up to two days. Freeze unbaked scones for longer storage. Bake from frozen, adding a few extra minutes to the baking time.