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Strawberry Lemon Creme Scones

Congrats to Kristine Morgan, the winner of my Valentines Contest, for submitting this recipe for Strawberry Lemon Creme Scones! I was excited to try them.

Strawberry Lemon Creme Scones picture

I sang the praises of the lemon-strawberry combination in my Strawberry Lemonade cake post. But I was looking for more of the same–more recipes that contained two of my favorite ingredients!

Kristin submitted this recipe, which she found online at A Latte Food. I had a hankering for some scones (something I rarely make) and needed something easy. I’m so glad I gave these a try.

Easy Strawberry Lemonade Scones!

The juicy berries, the tartness of the lemon zest. . .wow! Talk about a flavor explosion! I simply loved these (so much so that I had to pass them on to a family member to keep from eating the whole batch. They’re definitely not Weight Watchers friendly!)

Even if you’ve never made scones before, you’ll find these doable. Don’t be intimidated! Even if you don’t have a mixer, you can make them by-hand. (That’s what I did, actually.)

What You’ll Need to Make These Scones

I was pleasantly surprised to see that I already had (on hand) everything I happened to need to make this recipe. Maybe you will, too!

SCONE INGREDIENTS

  • all purpose flour
  • white sugar
  • baking powder
  • lemon zest
  • salted butter cubed and cold
  • egg
  • heavy whipping cream
  • sour cream
  • lemon juice
  • vanilla extract
  • strawberries, diced

GLAZE INGREDIENTS

  • confectioners sugar
  • lemon juice
  • lemon zest (optional)

How to Make These Easy Strawberry Lemon Creme Scones

They are easier than they look! If you’ve ever made homemade biscuits, you’ve made something similar!

I started by setting my oven to 400 degrees. I wanted it to be nice and hot! As always, I lined my cookie sheet with parchment paper.

Start by combining the dry ingredients: put the flour, sugar, baking powder and zest into a bowl. (If you’re using unsalted butter add a pinch of salt at this stage.)

Next, cut in the butter. I used a grater to grate mine. I always do this with my butter, but it has to be really, really cold!

I did this next part by hand but you can use a mixer with a dough hook if you prefer. Cut in the butter. Basically, you’ll end up with a crumbly dough.

Now for the fun stuff! It’s time to add the wet ingredients.

Put the cream, sour cream, egg, lemon juice and extract into a bowl and mix.

Mix into the dry ingredients until combined.

Gently stir in the berries. (Note: you’ll want to dab the berries with a paper towel before using so they’re not overly-juicy)

Now for the fun stuff!

Prep a floured surface. Dump out the dough. (It will be very crumbly and you might wonder if it will come together. . .it will!)

Pat into a circle, making sure it’s about an inch thick.

Time to cut! You’ll want to cut it into 8 triangles, all the same size.

Take a bit of heavy cream and brush it onto the tops of the scones before baking.

Spread them out on the cookie sheet.

Look at that cream!

I baked mine for 18 minutes but the original recipe called for 15-16. (I’m not sure why mine took longer. Perhaps the moisture from the fruit?)

While they’re baking, make the glaze! Combine the confectioners sugar, lemon juice, and lemon zest until smooth.

When the scones are done baking, drizzle the glaze over them. Allow to cool and then enjoy!

These Scones are Delicious!

I couldn’t wait to try them and boy, was I glad I did! The berries retained their juiciness, which was perfect against the crumb of the biscuit-like scone. Best of all, the lemon zest added just the right amount of “zing” to make the whole thing sing in my mouth!

Now, I’m not going to abandon my Strawberry Lemonade cake, but, y’all. . .if I ever need another lemon-berry fix, I know where to get it!

If you’re looking for something else that’s berry-licious, then you really must try my Raspberry Whipped Cream Frosting. It’s divine (and so easy)!

If you light things that are light and easy, why not give my Pink Velvet cupcakes a try? They are absolutely delicious.

That’s it for now! Let me know your thoughts on these yummy scones after you try the recipe! Just leave a comment below!

For more exciting ideas, check out Miz Helen’s full plate offerings.

And while you’re at it, check out the weekend potluck at South your mouth!

Strawberry Lemon Creme Scones

Strawberry Lemon Creme Scones

Yield: 8
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Tart, sweet, delicious! These strawberry lemon creme scones are the perfect blend of lemon and berry!

Ingredients

  • Strawberry Lemon Creme Scones
  • Ingredients
  • SCONES
  • 2 cups + 2 Tbsp all purpose flour
  • 1/4 cup white sugar
  • 1 Tbsp baking powder
  • 1 Tbsp lemon zest
  • 1/2 cup salted butter cubed and cold
  • 1 egg
  • 1/4 cup heavy whipping cream plus more for brushing
  • 1/4 cup sour cream
  • 1 Tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 3/4 cup strawberries finely chopped*
  • LEMON GLAZE:
  • 1 – 1 1/2 cup powdered sugar
  • 2-3 Tbsp lemon juice
  • 1 tsp lemon zest optional–it makes the glaze extra lemony!

Instructions

    Instructions
    These are easier than they look! If you've ever made homemade biscuits, you've made something similar!
    I started by setting my oven to 400 degrees. I wanted it to be nice and hot!
    As always, I lined my cookie sheet with parchment paper.
    Start by combining the dry ingredients: put the flour, sugar, baking powder and zest into a bowl. (If you're using unsalted butter add a pinch of salt at this stage.)
    Next, cut in the butter. I used a grater to grate mine. I always do this with my butter, but it has to be really, really cold!
    I did this next part by hand but you can use a mixer with a dough hook if you prefer. Cut in the butter. Basically, you'll end up with a crumbly dough.
    Now for the fun stuff! It's time to add the wet ingredients.
    Put the cream, sour cream, egg, lemon juice and extract into a bowl and mix.
    Mix into the dry ingredients until combined.
    Gently stir in the berries. (Note: you'll want to dab the berries with a paper towel before using so they're not overly-juicy)
    Prep a floured surface. Dump out the dough. (It will be very crumbly and you might wonder if it will come together. . .it will!)
    Pat into a circle, making sure it's about an inch thick.
    Time to cut! You'll want to cut it into 8 triangles, all the same size.
    Take a bit of heavy cream and brush it onto the tops of the scones before baking.
    Spread them out on the cookie sheet.

Notes

Store in airtight container with a paper towel on bottom to absorb moisture. These are good for 2-3 days but probably a couple days more if refrigerated.

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These look incredible

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Thank you!

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Yum! These Scones sound delicious! :)

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