Fresh Strawberry Scones with Lemon Glaze
Hi everyone! It’s been forever since I’ve posted! When I looked at all the food blogs that I check, I realized that I missed blogging. I’m going to try to fit a post in every Saturday, but don’t totally count on it because of all these busy summer days…Anyway, jumping to the recipe. Does sitting on a porch swing in the early morning sipping tea, with a delightful breeze dancing here and there sound perfect to you, with nothing but the musical chirping of birds to interrupt your thoughts? A beautiful summer morning needs an equally delicious treat, like these fresh strawberry scones. Dainty, tender, soft, and finished off with a silky lemon glaze, they’ll add a sweet touch to any morning.
- 3 cups all purpose flour
- 1/4 cup white sugar*
- 1/4 cup packed brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 cup cold OR frozen butter (1 1/2 sticks)
- 2 eggs (medium to small)
- 3/4 cup sour cream
- 1 1/2 cups fresh strawberries, sliced (You want larger pieces of strawberries in your scones, make sure they aren’t sliced too small!)
- Glaze:
- 1 1/2 cups powdered sugar
- 3 Tbsp fresh lemon juice (add enough to get a nice consistency to your glaze)
- 1/2 Tbsp lemon zest (optional)
- Preheat oven to 450 degrees Fahrenheit.
- In a large bowl, mix together flour, sugars, baking powder, baking soda, and salt.
- Using a cheese grater, grate cold butter into dry ingredients. Mix. I worked it with my hands to make sure the butter pieces aren’t too large.
- Fold sliced strawberries into dry ingredients.
- In a small bowl, whisk together eggs and sour cream.
- Add to the dry ingredients and mix until combined. Add heavy cream or milk if it doesn’t come together well. DON’T OVERMIX. I like to work with my dough on the counter instead of the bowl; it’s easier.
- Divide the dough in half. This is very important if you want beautifully sized scones.
- Pat each ball of dough into a circle that’s about 3/4 in thick. Cut into 8 triangles (I use a pizza cutter) and place on two baking sheets lined with Silpat or parchment.
- Brush with heavy cream and sprinkle with raw or turbinado sugar.
- Bake for 15-17 min or until golden brown on the bottom of the scone. Don’t overbake. I thought the scones were better if they weren’t colored on top.
- Let cool for a bit then drizzle on glaze.
Scone base adapted from https://aslicewithjoy.com/
Amazing recipe… and taste!!
Great writing and spot on photography!
Thank you Dad😃
Your pictures are amazing, Denae!
Thanks so much, Dorothy!
Denae, this strawberry scone recipe looks amazing! I have to try some time. from serene hofer
Hi Serene,😊 thanks for looking in on my blog!
your welcome! all of your recipes are very clear in instructions and details. from serene
Denae, do the strawberries have to be fresh? or can they be frozen?
They can be frozen. Don’t thaw. 🍓
thanks, cause i think all we have are frozen ones.
Denae this looks delicious ! I’ll try it for breakfast tomorrow thank you for sharing from Nadine 😃
Hi Nadine:) Please comment to let me know how it turns out!
i’m planning on trying this recipe out on Sunday morning.
Please let me know how they turn out! 🙂
I will!
the scones were good! and the lemon glaze made them amazing
That’s great Serene! The glaze adds a delicious touch!
Just made these and they are so yum!!!!😋 Instead of 1 1/2 cups strawberries I did 1 cup strawberries and 1/2 cup rhubarb….so good!!! And that lemon glaze is out of this world delicious!!! I want it on everything!
That is the best, Marcella! So happy they were delicious!