Description
These Strawberry Lemon Cream Scones blend the sweetness of strawberries with the zing of lemon, making them perfect for breakfast, brunch, or afternoon tea.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup diced fresh strawberries
- Zest of 1 lemon
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- In another bowl, whisk together the heavy cream, vanilla extract, lemon zest, and lemon juice.
- Gradually stir the wet ingredients into the dry ingredients, mixing until just combined.
- Gently fold in the diced strawberries, being careful not to overmix.
- Turn the dough out onto a floured surface and knead gently until it comes together.
- Pat the dough into a circle about 1-inch thick, then use a biscuit cutter to cut out your scones.
- Place the scones on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes or until golden brown.
- Once done, let them cool slightly before serving.
Notes
Serve warm with clotted cream or a sweet lemon glaze. Store in an airtight container for up to two days, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American