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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.
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings 10 servings
Author Tanya

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