It always amazes me how a simple combination of seasonal ingredients can transport you to a bright, sunny afternoon, no matter the weather outside. Just the other day, I was thinking about spring’s vibrant promise and summer’s sweet abundance. My kitchen filled with the perfume of fresh lemons and juicy strawberries, and I knew exactly what needed to happen: a batch of glorious Strawberry Lemon Cream Scones.
These aren’t just any scones; they are a celebration of flavor and texture, perfectly tender and bursting with the zesty brightness of lemon and the sweet tang of strawberries. Creating these Strawberry Lemon Cream Scones feels like crafting a little piece of edible sunshine, simple enough for anyone to master, yet impressive enough to share. The first bite always brings a smile, a comforting taste of homemade goodness that reminds me why I love baking so much.
Why You’ll Love These Strawberry Lemon Cream Scones
Get ready to fall head over heels for these exquisite Strawberry Lemon Cream Scones. First, the flavor profile is simply divine. You get the perfect harmony of sweet, juicy strawberries, bright, zesty lemon, and the rich creaminess that only a proper scone can deliver.
Each bite offers a delightful burst of fruit complemented by that characteristic tender, crumbly texture. These aren’t dry, bland scones; instead, they are moist, fluffy, and incredibly flavorful. Second, this recipe for Strawberry Lemon Cream Scones is wonderfully approachable.
You don’t need any fancy equipment or advanced baking skills to achieve bakery-quality results right in your own kitchen. I promise, even if you’re new to baking, you’ll find success with these simple instructions. Furthermore, these cream scones are incredibly versatile.
They make an ideal addition to a leisurely brunch, a charming afternoon tea spread, or even a quick, comforting breakfast. Imagine them warm, straight from the oven, filling your home with an irresistible aroma. These Strawberry Lemon Cream Scones truly capture the essence of spring and summer in a delectable pastry.
You will absolutely adore making and sharing these delightful treats.
Ingredients You’ll Need
Gathering your ingredients is the first step towards creating these magnificent Strawberry Lemon Cream Scones. Always use fresh, high-quality components for the best results.
* 2 ½ cups (300g) all-purpose flour, plus more for dusting
* ½ cup (100g) granulated sugar
* 1 tablespoon baking powder
* ½ teaspoon salt
* ½ cup (113g) unsalted butter, very cold and cut into small cubes
* 1 cup (240ml) heavy cream, very cold, plus 2 tablespoons for brushing
* 1 tablespoon fresh lemon zest (from about 1 large lemon)
* 1 cup (about 150g) fresh strawberries, hulled and diced into small pieces
* 1 egg, whisked (for egg wash, optional)
* 2 tablespoons demerara sugar (for topping, optional)
For the Lemon Glaze (Optional):
* 1 cup (120g) powdered sugar
* 2-3 tablespoons fresh lemon juice
* 1 tablespoon milk or heavy cream
Experimenting with a recipe always adds a fun, personal touch. While these Strawberry Lemon Cream Scones are perfect as written, you might also enjoy the delightful variations in French Strawberry Cake.
Step-by-Step Instructions
Making these delectable Strawberry Lemon Cream Scones is a straightforward process. Follow these steps for tender, fluffy results every time.
1. Prepare Your Oven and Baking Sheet: First, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
This prevents sticking and makes cleanup easy.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Make sure these ingredients are thoroughly combined.
3. Cut in the Butter: Next, add the very cold, cubed unsalted butter to the dry ingredients.
Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture. Work quickly to prevent the butter from warming too much. The mixture should resemble coarse crumbs with some pea-sized pieces of butter remaining.
These pieces create pockets of steam for a flaky texture in your cream scones.
4. Add Lemon Zest and Strawberries: Gently fold in the fresh lemon zest and diced strawberries.
Toss lightly to ensure the fruit is evenly distributed throughout the flour mixture.
5. Incorporate Wet Ingredients: Pour the cold heavy cream into the flour and butter mixture.
Use a fork or a rubber spatula to mix until the dough just comes together. Do not overmix! Overworking the dough develops the gluten, resulting in tough scones.
6. Form the Dough: Turn the shaggy dough out onto a lightly floured surface. Gently press the dough together, forming it into a rough disc about 1-inch thick.
Avoid kneading, as gentle handling is key for tender Strawberry Lemon Cream Scones.
7. Cut the Scones: Using a 2 ½-inch round cutter (or any shape you prefer), cut out the scones.
Dip the cutter in flour before each cut to prevent sticking. Press straight down without twisting the cutter. This ensures a good rise.
Gather the scraps, gently press them together, and cut out any remaining scones.
8. Prepare for Baking: Arrange the cut scones on the prepared baking sheet, leaving about 1 inch between them.
If using, brush the tops of the scones with the whisked egg wash and sprinkle with demerara sugar for a beautiful golden finish and a slight crunch.
9. Bake the Scones: Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
The time may vary slightly depending on your oven.
10. Cool and Glaze: Remove the Strawberry Lemon Cream Scones from the oven and transfer them to a wire rack to cool slightly.
11. Prepare the Glaze (Optional): While the scones cool, whisk together the powdered sugar, lemon juice, and milk/cream in a small bowl until smooth. Adjust consistency by adding more liquid or powdered sugar as needed.
12. Serve: Drizzle the glaze over the warm (or completely cooled) Strawberry Lemon Cream Scones before serving. Enjoy your homemade delight!
Pro Tips for Success
Achieving perfect Strawberry Lemon Cream Scones is easy when you follow a few key tips. These pointers ensure tender, flaky, and flavorful results every single time.
* Keep Ingredients Cold: This is arguably the most crucial tip for great scones. Ensure your butter and heavy cream are very cold. Cold butter creates pockets of steam in the oven, leading to a wonderfully flaky texture.
If your kitchen is warm, you can even chill your mixing bowl and pastry blender beforehand. Cold ingredients prevent the butter from melting before baking, which is vital for the structure of your cream scones.
* Do Not Overmix: Once you add the wet ingredients, mix the dough just until it comes together.
Overmixing develops the gluten in the flour, resulting in tough, dry scones rather than light, tender ones. A shaggy dough is a good dough for Strawberry Lemon Cream Scones.
* Handle Dough Gently: When forming and cutting the dough, use a light touch.
Avoid excessive kneading or pressing. The less you handle the dough, the more tender your Strawberry Lemon Cream Scones will be.
* Press Straight Down When Cutting: When using a biscuit or cookie cutter, press straight down without twisting.
Twisting seals the edges of the scone, which inhibits its ability to rise tall and flaky in the oven. For beautiful cream scones, a clean cut is essential.
* Bake Immediately: For the best rise, place the cut scones directly into the preheated oven.
If you let them sit at room temperature for too long, the butter will warm up, affecting the final texture. These Strawberry Lemon Cream Scones love a hot start.
* Evenly Dice Strawberries: Cut your strawberries into small, consistent pieces.
This ensures they distribute evenly throughout the dough and bake properly without making the dough too wet in certain spots.
* Adjust Glaze Consistency: When making the lemon glaze, start with less liquid and add more gradually until you reach your desired consistency. You want it thick enough to coat but thin enough to drizzle. This glaze truly elevates the flavor of the Strawberry Lemon Cream Scones.
Achieving perfect Strawberry Lemon Cream Scones is easy when you follow a few key tips. For more delicious ideas that ensure delightful baked goods every time, check out Fluffy Mixed Berry Muffins.
Storage & Reheating Tips
Proper storage ensures your delightful Strawberry Lemon Cream Scones remain fresh and enjoyable. Here’s how to keep them at their best.
* Room Temperature: Store baked Strawberry Lemon Cream Scones in an airtight container at room temperature for up to 2-3 days. If they are glazed, the glaze might get slightly sticky, but they will still be delicious. Placing a paper towel at the bottom of the container can absorb excess moisture.
* Refrigeration: While not ideal for maintaining the tender texture, you can store scones in an airtight container in the refrigerator for up to 5 days. They tend to dry out a bit in the fridge, however.
* Freezing Baked Scones: For longer storage, freeze baked, unglazed Strawberry Lemon Cream Scones.
Once completely cool, wrap each scone individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep well for up to 2-3 months.
* Freezing Unbaked Scones: You can also freeze unbaked scone dough!
Cut the scones, place them on a parchment-lined baking sheet, and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag. Bake directly from frozen, adding an extra 5-10 minutes to the baking time, or until golden brown.
This is a fantastic way to enjoy fresh Strawberry Lemon Cream Scones whenever the craving strikes.
* Reheating:
* Oven: The best way to reheat scones is in the oven. Place them on a baking sheet and warm them in a 300°F (150°C) oven for 5-10 minutes, or until heated through.
This method helps restore their crisp exterior and tender interior.
* Microwave: You can microwave scones for 15-30 seconds, but be careful not to overheat them, as this can make them tough and chewy. This method is quick but may not yield the best texture for your Strawberry Lemon Cream Scones.
What to Serve With This Recipe
These exquisite Strawberry Lemon Cream Scones are wonderfully versatile and pair beautifully with a variety of accompaniments. Elevate your scone experience with these suggestions.
* Classic Cream and Jam: You can never go wrong with a generous dollop of clotted cream or whipped cream and a spoonful of your favorite fruit jam. Raspberry jam or extra strawberry preserves would be particularly delightful with these Strawberry Lemon Cream Scones.
* Lemon Curd: Enhance the lemon notes by serving them with a vibrant, tangy lemon curd.
The bright citrus flavor perfectly complements the sweetness of the strawberries in the cream scones.
* Fresh Berries: A simple bowl of fresh mixed berries, perhaps with a sprinkle of sugar, adds a lovely, light freshness.
* Tea or Coffee: A warm cup of English breakfast tea, a floral herbal tea, or a freshly brewed coffee creates the perfect backdrop for enjoying your homemade Strawberry Lemon Cream Scones.
* Light Brunch Spread: Include these scones as part of a larger brunch offering. They pair wonderfully with a fresh fruit salad, yogurt parfaits, or a light frittata.
* Dessert Touch: For an indulgent dessert, serve warm Strawberry Lemon Cream Scones with a scoop of vanilla bean ice cream or a drizzle of crème anglaise.
These exquisite Strawberry Lemon Cream Scones are wonderfully versatile and pair beautifully with a variety of accompaniments. To explore more unique and tasty desserts, consider trying the Blueberry and Raspberry Croissant Puff.
FAQs
You’ve got questions about these delightful Strawberry Lemon Cream Scones, and I’ve got answers! Here are some common inquiries to help you master this recipe.
Can I make these Strawberry Lemon Cream Scones ahead of time?
Absolutely! You have a few options for making these Strawberry Lemon Cream Scones in advance. You can prepare the dough, cut the scones, and then freeze them unbaked.
Place the cut scones on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag for up to 2-3 months. Bake directly from frozen, adding an extra 5-10 minutes to the baking time. Alternatively, you can bake them completely and then store them at room temperature for up to 2-3 days or freeze them once cooled.
Why are my Strawberry Lemon Cream Scones not rising?
Several factors can affect the rise of your Strawberry Lemon Cream Scones. First, ensure your baking powder is fresh and active. Old baking powder loses its leavening power.
Second, make sure your butter and cream are very cold; this creates steam pockets for a good rise. Third, avoid twisting your biscuit cutter, as this seals the edges and prevents rising. Lastly, do not overwork the dough; excessive handling develops gluten, leading to tougher, flatter scones.
Can I use frozen strawberries for Strawberry Lemon Cream Scones?
Yes, you can use frozen strawberries for your Strawberry Lemon Cream Scones. However, do not thaw them first. Add them directly to the dough while still frozen.
Thawed strawberries release too much moisture, which can make your dough overly wet. Chop them into small pieces if they are large, then toss them in a tablespoon of flour before adding them to the dough to help absorb any excess moisture.
What makes these Strawberry Lemon Cream Scones so tender?
The tenderness of these Strawberry Lemon Cream Scones comes primarily from using very cold butter and heavy cream, along with minimal handling of the dough. The cold butter melts slowly, creating steam that puffs up the dough into flaky layers. The heavy cream adds richness and moisture. Overworking the dough develops gluten, which leads to a tough texture, so a light touch is key for truly tender cream scones.
How do I know when my Strawberry Lemon Cream Scones are done?
Your Strawberry Lemon Cream Scones are done when they are golden brown on top and around the edges. When you tap the top, they should sound hollow. For a more precise test, insert a wooden skewer or toothpick into the center of a scone; it should come out clean. Avoid under-baking, as this can result in a doughy interior.
Strawberry Lemon Cream Scones are a delectable treat that combines the bright flavors of strawberries and lemon into a flaky pastry. These scones are perfect for serving at brunch or as a sweet afternoon snack, celebrating the goodness of seasonal ingredients in every bite. You can learn more about scones as a type of quick bread here.
Nutrition Information (per serving)
*(Estimated values for one scone, based on 8 servings per recipe, without glaze)*
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 65mg |
| Sodium | 250mg |
| Total Carbohydrates | 35g |
| Dietary Fiber | 1g |
| Total Sugars | 15g |
| Protein | 4g |
Strawberry Lemon Cream Scones
- Total Time: 42 mins
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
These Strawberry Lemon Cream Scones are a vibrant combination of sweet strawberries and zesty lemons, creating a tender and fluffy pastry. Perfect for brunch, afternoon tea, or a comforting breakfast.
Ingredients
2 ½ cups All-purpose flour
½ cup Granulated sugar
1 tablespoon Baking powder
½ teaspoon Salt
½ cup Unsalted butter, very cold and cut into small cubes
1 cup Heavy cream, very cold, plus 2 tablespoons for brushing
1 tablespoon Fresh lemon zest
1 cup Fresh strawberries, hulled and diced into small pieces
1 egg, whisked (for egg wash, optional)
2 tablespoons Demerara sugar (for topping, optional)
1 cup Powdered sugar (for glaze, optional)
2–3 tablespoons Fresh lemon juice (for glaze, optional)
1 tablespoon Milk or heavy cream (for glaze, optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt
- Cut the very cold, cubed unsalted butter into the flour mixture until it resembles coarse crumbs
- Gently fold in the fresh lemon zest and diced strawberries
- Add the cold heavy cream and mix until the dough just comes together
- Turn the shaggy dough onto a lightly floured surface and form into a rough disc about 1-inch thick
- Cut out the scones using a round cutter and place them on the prepared baking sheet
- Brush with the egg wash and sprinkle with demerara sugar if desired
- Bake for 18-22 minutes until golden brown and a skewer comes out clea
- Cool slightly and drizzle with the glaze if using
Notes
Store baked scones in an airtight container at room temperature for 2-3 days.
Freeze unbaked scones for longer storage; bake directly from frozen.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320 kcal
- Sugar: 15g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg