Lemon-Strawberry Scones
Fresh lemon zest and freeze-dried strawberries impart bright flavor to these scones that are perfect for spring.
Author: Tea Time Magazine March/April 2025.
Servings 10 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup plus 1 teaspoon granulated sugar divided
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon fresh lemon zest
- 1/3 cup cold unsalted butter cubed
- 1/2 cup plus 1 tablespoon cold heavy whipping cream divided
- 1 large egg room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped freeze-dried strawberries divided
Instructions
- Preheat oven to 375F.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, salt and lemon zest.
- Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles course crumbs.
- In a small bowl, whisk together 1/2 cup cream, egg, and vanilla extract.
- Add to flor mixture, stirring with a fork until a shaggy dough begins to form.
- Working gently, bring mixture together with hands until a dough forms. (If mixture seems
- dry and dough won't come together, add.more cream, 1 tablespoon at a time,until it does.
- Dough should be somewhat firm.)
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 or 5 times.
- Using a rolling pin, roll out dough to a 1/2 -inch thickness. Scatter 1/2 cup strawberries over half of dough.
- Fold other half of dough over strawberries to enclose them.
- Using a rolling pin, gently roll out dough again to a 3/4-inch thickness.
- Repeat scattering, folding and rolling process with remaining 1/2 cup strawberries.
- Using a 2 1/4-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as necessary.
- Place scones 2 inches apart on prepared baking sheet.
- **Freeze scones until firm, approximately 15 minutes.
- Brush tops of scones with remaining 1 tablespoon cream.
- Sprinkle with remaining 1 teaspoon sugar.
- Bake until scones are golden brown, 12-15 minutes. Serve Warm
Notes
Recommended Condiments: Clotted Cream and Strawberry Jam
