Fresh Strawberry Scones Recipe With Lemon Glaze
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This Fresh Strawberry Scones Recipe with Lemon Glaze is laden with sugary-sweet berries and topped with a light citrus glaze and a dusting of crunchy sugar. Follow this easy recipe for homemade scones with a beautiful golden-brown crust and the perfect fluffy and flaky texture.
It’s strawberry season, meaning it’s time for endless sweet and refreshing strawberry recipes! And if you thought strawberries were just for desserts, think again!
What better way to start celebrating than with a buttery scone with a delicate crumb made with the freshest, juiciest strawberries all topped off with a sweet glaze? Every bite of this strawberry scone recipe is absolutely indulgent and mouthwatering!
These melt-in-your-mouth tender scones are great for breakfast, dessert, or a mid-day snack. Even better, serve a batch of strawberry scones for an afternoon tea or bridal shower with a tall glass of this Pink Drink Starbucks Refresher Recipe.
Key ingredients & substitutions for Easy Strawberry Scones
Homemade Scones
- Strawberries | Use fresh strawberries for this tasty homemade scone recipe. I don’t recommend using a bag of frozen strawberries because they tend to have too much moisture for a scone recipe.
- Flour | Give the scones structure with all-purpose flour. You’ll also need some for a floured work surface.
- Baking powder | Help the scones rise and create an airy texture by sprinkling some baking powder into the dough.
- Salt and sugar | You’ll want your scones to have a touch of sweetness. So, add sugar to the recipe and just a pinch of salt to enhance the sweet flavor.
- Lemon | To highlight the sweet strawberry flavor and add refreshing notes to the recipe, toss in some freshly grated lemon zest.
- Butter | Use frozen unsalted butter to make rich scones with a fluffy and flaky texture. Use a butter alternative if you want to make the recipe dairy-free.
- Heavy cream | Heavy cream brings moisture and a creamy taste to the scones. If necessary, use whole milk in its place. And for dairy-free scones, use a creamy milk alternative, like almond or oat milk.
Lemon Glaze
- Powdered sugar | Sweeten the glaze with powdered sugar.
- Lemon juice | Make the glaze silky smooth with a punch of citrus by including freshly squeezed lemon juice. If preferred, use a little less lemon juice and add some water for a mild lemon flavor.
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- Sharp Stainless Steel blades
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How to make Lemon Glazed Strawberry Scones
Make Fresh Strawberry Scones like those you order from your favorite bakery or local coffee shop with my easy scone recipe.
STEP 1 | Preheat oven and prep
First, preheat the oven and line a baking sheet with parchment paper or a silicone baking mat. Next, dice the fresh berries and place them in the freezer while you assemble the dough.
STEP 2 | Combine dry ingredients with butter and zest
Then, whisk together the flour, baking powder, salt, some of the sugar, and the fresh lemon zest in a large mixing bowl.
Use a box grater to grate the frozen butter into the bowl. Combine the butter and flour mixture with a fork just until the butter is incorporated.
Must-Have Zester
I love my Microplane zester! This classic tool doubles as a citrus zester and a Parmesan cheese grater.
- zest lemons, limes, and oranges with ease while leaving behind the bitter white pith
- dishwasher safe
STEP 3 | Add cream and mix
Next, pour 1 cup of heavy cream into the bowl and mix until a shaggy dough has formed. Not all of the flour will be incorporated — this is normal!
tips
- Use cold ingredients! VERY cold butter is essential for the scones to rise. Be sure to use frozen butter and a box grater to shave it directly into your bowl of dry ingredients.
- Don’t over-mix the dough. This is a rule that applies to most quick breads. So, don’t worry about getting a smooth dough — lumps or a ‘shaggy dough’ is a good thing!
STEP 4 | Knead and flatten the dough
Clear a clean surface as your workspace and lightly cover it with extra flour. Turn the dough onto the workspace and knead until most of the flour is incorporated and the dough just holds together.
Don’t overdo it, or you may compromise the texture of your baked scones. Next, roll or pat the scone dough into an 8-by-10-inch rectangle.
STEP 5 | Sprinkle berries on top
Then, remove the strawberries from the freezer and sprinkle them in a single layer over the lower two-thirds of the rectangle, gently pressing them into the dough.
STEP 6 | Fold the dough
Now, starting with the top third, fold the dough lengthwise into thirds, pressing on the layers as you go. If preferred, use a spatula or pastry scraper to handle the sticky dough a little easier.
tip
- If you are using fresh fruit, be sure to rinse, drain, and dry them well before freezing. You don’t want soggy fruit messing with your scone dough. A good trick is to prep the fruit and put it in the freezer while mixing the dough, then fold it in at the last minute.
STEP 7 | Cut scones
Flour the rolling pin again and gently roll the dough into an even 1-inch-thick block. If the ends become tapered, square them with your hands.
Next, slice the dough crosswise, careful not to saw back and forth. Create four equal pieces, then cut each piece diagonally to form 2 triangles from one rectangle — for a total of 8 individual scones.
tip
- Use a pastry scraper or a large flat knife to avoid sawing the dough with a serrated knife. Press straight down to cut the dough into wedges.
STEP 8 | Freeze
Transfer the scones to a floured plate and place them in the freezer for 5 minutes.
STEP 9 | Prepare for baking
Then, remove the scones from the freezer and place them on the prepared baking sheet 2 inches apart. Brush tops with one tablespoon of cream and sprinkle them with one tablespoon of sugar.
STEP 10 | Bake and cool
Slip the cookie sheet into the preheated oven and bake the scones until they are golden brown on the top and bottom, taking about 20 minutes.
Then, remove them from the oven and let them cool for 5 minutes on the baking sheet. Finally, transfer the fresh-baked scones to a wire rack to cool completely for glazing.
Be sure to check out my other strawberry recipes for more delicious ways to enjoy fresh, juicy strawberries.
How to Make Easy Homemade Lemon Glaze
As the scones bake and cool, mix the easy glaze recipe. Add the powdered sugar to a small bowl with the fresh lemon juice, and whisk them until they are smooth.
Lastly, drizzle the sugary glaze over the top of the cooled scones and serve fresh!
While you’re at it, add more delicious scones to your tea party! Try my Raspberry Scones with White Chocolate Drizzle, easy No Fuss Blueberry Scones with a hint of citrus, and adorable dessert-worthy Mini Chocolate Chip Scones.
For something extra special, try these Bacon Cheddar Scones!
Frequently asked questions
If you prefer chocolate glaze over the lemon flavor, here’s how to make it happen! Place 1/3 cup of chocolate chips and one tablespoon of milk in a microwave-safe bowl and heat for 30 seconds at 50% power. Then, stir and heat for 30 more seconds at 50% power. Stir until smooth and drizzle over top of the cooled scones — EASY!
If you’ve never heard the term ‘shaggy dough’ when following a recipe, it may be challenging to understand what it is instructing you to do. All this means is the dough should be well-mixed but lumpy. As long as there are no remaining chunks of dry flour, you’re good to go!
It helps to chill the dough before baking to relax the gluten and keep the butter from melting, giving you that tender and flaky texture.
As long as you know what you’re doing, it’s easy to make perfect scones. The key is to knead the dough for only as long as it takes to combine the ingredients. Overmixing scone dough produces an undesired dense texture rather than a desirable light and fluffy texture.
Behind the recipe: Strawberry Scones
Scones have been around for quite some time. It’s a unique recipe that shares ingredients with similar baked goods, like biscuits and pastries, yet stands out with a particular texture and taste.
It is believed that scones were first created in the early 1500s. The first mention of scones was by a Scottish poet, leading historians to conclude scones were likely invented in Scotland.
The very first versions of today’s popular treat were often served with coffee or tea, made with oats, and baked over open flames. They’ve come a long way and now are made with all kinds of fillings and glazes, like chocolate chip, caramel-glazed, and even savory rosemary scones.
Fresh Strawberry Scones with Lemon Glaze
Equipment
Ingredients
Scones
- 1 cup fresh strawberries
- 2 cups all-purpose flour plus more as needed
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup sugar + 1 tablespoon
- 1 teaspoon grated lemon zest
- 8 tablespoons unsalted butter frozen
- 1 cup heavy cream + 1 tablespoon
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Scones
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Place the fresh diced strawberries in the freezer while you assemble the dough.
- Whisk together the flour, baking powder, salt, 1/4 cup sugar, and lemon zest in a large bowl. Use a box grater to grate frozen butter into the bowl. Combine the butter and flour mixture with a fork just until the butter is incorporated.
- Pour in 1 cup heavy cream and mix until a shaggy dough has formed (not all of the flour will be incorporated).
- Turn the dough and loose flour out onto a work surface and knead until most of the flour is incorporated and the dough just holds together (don’t over do it!). Roll or pat the dough into an 8-by-10-inch rectangle.
- Remove the strawberries from the freezer and sprinkle in a single layer over the lower two-thirds of the rectangle, pressing into the dough.
- Starting with the top third, fold the dough lengthwise into thirds, pressing on the layers as you go (use a spatula or pastry scraper if the dough sticks to the work surface).
- Flour the rolling pin again and gently roll the dough into an even 1-inch-thick block. If the ends become tapered, square them with your hands. Slice the dough crosswise (do not saw back and forth) into 4 equal pieces. Cut each piece diagonally to form 2 triangles.
- Transfer the scones to a floured plate and place in the freezer for 5 minutes.
- Remove the scones from the freezer and place on the baking sheet 2 inches apart. Brush tops with the 1 tablespoon cream and sprinkle with 1 tablespoon sugar.
- Bake until golden brown on the top and bottom, about 20 minutes. Let cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely before glazing.
Lemon Glaze
- Add the powdered sugar to a small bowl with the lemon juice. Whisk until smooth and drizzle over the top of the cooled scones.
Notes
- Use cold ingredients! VERY cold butter is essential for the scones to rise. Be sure to use frozen butter and a box grater to shave it directly into your bowl of dry ingredients.
- Don’t over-mix the dough. This is a rule that applies to most quick breads. So, don’t worry about getting a smooth dough — lumps or a ‘shaggy dough’ is a good thing!
- If you are using fresh fruit, be sure to rinse, drain, and dry them well before freezing. You don’t want soggy fruit messing with your scone dough. A good trick is to prep the fruit and put it in the freezer while mixing the dough, then fold it in at the last minute.
- Use a pastry scraper or a large flat knife to avoid sawing the dough with a serrated knife. Press straight down to cut the dough into wedges.
- To make a chocolate glaze for the scones: Place 1/3 cup chocolate chips and 1 tablespoon of milk in a microwave-safe bowl and heat for 30 seconds at 50% power. Stir, then heat for 30 more seconds at 50% power. Stir until smooth and drizzle over top of the cooled scones.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
Just pulled them out of the oven and they’re beautiful! Do they need to be refrigerated for storage?
Sara, I think it’s ok to leave them
On the counter for a day, but with the berries I would refrigerate after that. They will soften when refrigerated, so you may want to warm them up in the oven to crisp up a little.