Strawberry Scones with Lemon Glaze Recipe

Introduction

These strawberry scones with lemon glaze offer a delightful combination of fresh berries and bright citrus flavor. Perfect for breakfast or afternoon tea, they’re tender, flaky, and topped with a sweet, tangy glaze that makes every bite special.

Ingredients

• 1 ½ cups strawberries, cut into ½-inch dice
• 1 tbsp fresh mint, chiffonade
• 1 tbsp granulated sugar (for strawberry mixture)
• ⅓ cup granulated sugar
• 3 cups all-purpose flour
• ½ tsp kosher salt
• 2 ½ tsp baking powder
• ½ tsp baking soda
• 2 tbsp lemon zest
• ¾ cup Alpenrose unsalted butter, frozen and grated
• 1 cup Alpenrose buttermilk
• 3 tbsp Alpenrose half and half (for brushing scones)
• 2 strawberries, sliced (for topping scones)
• 1 tbsp coarse sugar (for topping scones)
• ½ cup confectioner’s sugar, sifted
• 2 tbsp lemon juice

Instructions

1. Step 1: In a bowl, combine the diced strawberries, fresh mint, 1 tbsp granulated sugar, and vanilla extract (if using). Toss gently and let sit for 10 minutes to allow the flavors to meld. Then strain out any excess liquid.
2. Step 2: In a large bowl, whisk together the flour, lemon zest, ⅓ cup granulated sugar, baking powder, baking soda, and kosher salt. Add the frozen grated butter and cut it into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized butter pieces.
3. Step 3: Make a well in the center of the flour mixture. Add the buttermilk and the strawberry-mint mixture. Stir gently until just combined; be careful not to overmix to keep the scones tender.
4. Step 4: Turn the dough out onto a floured surface and gently knead until all ingredients are incorporated. Shape the dough into a 1-inch thick round disk. Wrap it in plastic wrap and freeze for 15 minutes to firm up.
5. Step 5: Preheat your oven to 400ºF. Remove the dough from the freezer and use a sharp knife to cut it into 8 equal wedges. Arrange the wedges on a baking sheet lined with parchment paper or a silpat, spacing them about 1 inch apart.
6. Step 6: Brush the tops of the scones with half and half. Press a strawberry slice onto each wedge and sprinkle with coarse sugar.
7. Step 7: Bake for 12 to 15 minutes, or until the scones are lightly browned and cooked through. Remove from the oven and let cool on a wire rack.
8. Step 8: While the scones bake, prepare the lemon glaze by whisking together the confectioner’s sugar and lemon juice until smooth. Adjust the consistency by adding more sugar or juice as needed.
9. Step 9: Drizzle the lemon glaze over the scones while they are still slightly warm.
10. Step 10: Serve your strawberry scones warm with your favorite jam, butter, coffee, tea, or a cold glass of milk.

Tips & Variations

• Freeze grated butter before use to ensure flaky scones with tender layers.
• For extra flavor, add a teaspoon of vanilla extract to the strawberry mixture.
• Substitute half the all-purpose flour with whole wheat flour for a nuttier taste and heartier texture.
• Use lime juice instead of lemon juice in the glaze for a different citrus twist.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. Reheat frozen or refrigerated scones in a 350ºF oven for 5 to 10 minutes until warmed through and crisp on the outside. Avoid microwaving as it can make scones soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and freeze it at the disk stage for up to 24 hours. Thaw in the refrigerator before slicing and baking.

What if I don’t have buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This homemade substitute works well in the recipe.

Strawberry Scones with Lemon Glaze Recipe

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★★★★★

4.6 from 125 reviews

• Author: Sophie
• Total Time: 40 minutes
• Yield: 8 scones 1x
• Diet: Vegetarian

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Description

These delightful Strawberry Scones with Lemon Glaze combine fresh diced strawberries and mint in a tender, flaky dough infused with lemon zest. Baked to a golden finish and topped with a bright, tangy lemon glaze, these scones are the perfect balance of sweet and citrusy, ideal for breakfast or afternoon tea.

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Ingredients

Scale 1x2x3x

Strawberry Filling

• 1 ½ cups strawberries, cut into ½-inch dice
• 1 tbsp fresh mint, chiffonade
• 1 tbsp granulated sugar
• 1 tsp vanilla extract

Scone Dough

• 3 cups all-purpose flour
• ⅓ cup granulated sugar
• ½ tsp kosher salt
• 2 ½ tsp baking powder
• ½ tsp baking soda
• 2 tbsp lemon zest
• ¾ cup Alpenrose unsalted butter, frozen and grated
• 1 cup Alpenrose buttermilk

Toppings and Glaze

• 3 tbsp Alpenrose half and half (for brushing scones)
• 2 strawberries, sliced for topping
• 1 tbsp coarse sugar for topping
• ½ cup confectioner’s sugar, sifted
• 2 tbsp lemon juice

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Instructions

1. Prepare Strawberry Filling: In a bowl, combine diced strawberries, fresh mint, granulated sugar, and vanilla extract. Toss them together and let the mixture sit for 10 minutes to allow the flavors to meld. Afterward, strain off any excess liquid.
2. Make the Scone Dough: In a large bowl, whisk together the flour, lemon zest, ⅓ cup granulated sugar, baking powder, baking soda, and kosher salt. Add the cold grated butter and use a pastry cutter or fork to cut it into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces still visible.
3. Add Wet Ingredients: Create a well in the center of the flour mixture, then pour in the buttermilk and the reserved strawberry-mint mixture. Mix gently until the dough just comes together, being careful not to overmix to maintain scone tenderness.
4. Knead and Chill Dough: Turn the dough onto a floured surface and gently knead just to incorporate any dry bits. Flatten the dough into a 1-inch thick round disk. Wrap the disk tightly in plastic wrap and freeze for 15 minutes to firm up the butter.
5. Preheat Oven: While the dough chills, preheat your oven to 400°F (204°C) and prepare a baking sheet lined with parchment paper or a Silpat mat.
6. Shape Scones: Remove the chilled dough and cut it into 8 equal wedges using a large, sharp knife. Transfer wedges to the prepared baking sheet, spacing them about 1 inch apart.
7. Apply Toppings: Brush the tops of each scone with half and half. Place a sliced strawberry piece on top of each wedge and sprinkle with coarse sugar to add sweetness and a slight crunch.
8. Bake Scones: Bake in the preheated oven for 12-15 minutes or until the scones turn lightly golden and cooked through.
9. Make Lemon Glaze: While the scones bake, whisk together the sifted confectioner’s sugar and lemon juice in a small bowl until smooth and slightly thick. Adjust by adding more sugar or lemon juice to reach a drizzle-friendly consistency.
10. Glaze and Cool: Once baked, remove scones from the oven and let them cool on a wire rack for a few minutes. While still warm, drizzle the lemon glaze generously over the tops for a glossy, tart finish.
11. Serve: Enjoy the scones warm, paired with your favorite jam, Alpenrose unsalted butter, and a cup of coffee, tea, or a cold glass of Alpenrose milk for a complete treat.

Notes

• Do not overmix the dough to keep the scones tender and flaky.
• Freezing the dough before baking helps maintain buttery pockets and structure.
• Use cold butter for the best texture; grating frozen butter distributes it evenly without melting.
• If fresh strawberries are not available, use frozen but thaw and drain them well to avoid excess moisture.
• You can adjust the lemon glaze thickness by adding more powdered sugar to thicken or more lemon juice to thin.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Brunch, Snack
• Method: Baking
• Cuisine: American

Keywords: strawberry scones, lemon glaze, scone recipe, breakfast scones, fruit scones, baked goods, lemon zest, fresh strawberries, easy scones