Go Back

Bakery Style Strawberry Scones with Lemon Glaze

These Bakery Style Strawberry Scones are easy to make and pack a delightful flavor punch with fresh strawberries and a zesty lemon glaze, perfect for Mother's Day or any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: American, British
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Scones
  • 1.25 cups strawberries, hulled and chopped Fresh strawberries are a must for that vibrant flavor and texture.
  • 2 cups all-purpose flour I recommend King Arthur Flour for reliability.
  • 3 tsp baking powder Ensure it's fresh for optimal rise.
  • 0.5 tsp salt
  • 0.33 cup granulated sugar Adjust according to sweetness preference.
  • 1.5 tsp lemon zest Essential for that bright flavor.
  • 8 tbsp cold butter, cut into small cubes Use high-quality butter like Kerrygold.
  • 1 cup heavy cream Brings the scones to life; make sure it’s cold.
For the Lemon Glaze
  • 1 cup powdered sugar For the glaze.
  • 2 tbsp lemon juice Freshly squeezed for the best taste.
  • A pinch of salt Balances the sweetness.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Hull and chop the strawberries, then spread them on a plate and place them in the freezer while you prepare the dough.
  3. Cut the butter into small cubes and freeze it for 10-15 minutes.
  4. Grate the lemon zest and measure out all your dry ingredients.
Making the Dough
  1. In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, and lemon zest until thoroughly combined.
  2. Grate the frozen butter directly into the dry mixture. Use a fork or your fingers to gently mix until it resembles coarse breadcrumbs.
  3. Pour in the cold cream, folding it gently until a shaggy dough forms. Avoid overmixing.
  4. Turn the dough onto a floured surface and gently knead it 2-3 times to bring it together.
Shaping and Baking
  1. Shape the dough into an 8x10 inch rectangle, spread the chilled strawberries over the bottom two-thirds, and fold the top third over the berries like a letter.
  2. Roll the folded dough into a 1 inch thick rectangle and cut it into 4 squares, then cut each square diagonally to create 8 triangles.
  3. Place the triangles on the prepared baking sheet and freeze them for 5 minutes.
  4. Brush the tops lightly with cream, sprinkle with additional sugar, and bake for 18-20 minutes until golden brown.
  5. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Glazing
  1. While cooling, whisk together the powdered sugar, lemon juice, and a pinch of salt to create the glaze. Drizzle generously over the cooled scones.

Notes

Keep any leftover scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. Make-ahead options are available; you can prep the dough the night before.