Imagine biting into a perfectly golden, buttery scone bursting with vibrant strawberry chunks and bright lemon zest that instantly transports you to a cozy British tea time. These Strawberry Lemon Cream Scones are not just a recipe; they're a culinary experience that will transform your morning routine from mundane to magnificent. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality scones right from your own kitchen, with a delightful twist that will have your family and friends begging for more.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 12 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- Zest of 1 lemon
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse, pea-sized crumbs.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients, mixing just until the dough starts to come together.
- Carefully fold in the chopped fresh strawberries and lemon zest, being careful not to overmix and crush the strawberries.
- Turn the dough out onto a lightly floured surface and gently pat it into a round disk about 1-inch thick.
- Using a sharp knife, cut the disk into 12 equal wedges, separating them slightly on the prepared baking sheet.
- Optional: Brush the tops of the scones with additional heavy cream and sprinkle with a little granulated sugar for extra shine and crunch.
- Bake in the preheated oven for 18-22 minutes, or until the edges are golden brown and the tops are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These scones are best enjoyed on the day they are made.
Tips
- Keep your butter COLD: The key to flaky scones is using cold butter and handling it minimally. Cold butter creates steam pockets during baking, resulting in a light, tender texture.
- Don't overwork the dough: Mix ingredients just until they come together. Overmixing can lead to tough, dense scones.
- Use fresh strawberries: For the best flavor and texture, choose ripe, firm strawberries and chop them just before adding to the dough.
- Chill before baking: If time allows, refrigerate the cut scones for 15 minutes before baking. This helps them maintain their shape and creates a better rise.
- Check for doneness: Golden brown edges and a light golden top indicate perfectly baked scones. Every oven is different, so start checking at 18 minutes.
- Serve fresh: These scones are best enjoyed the same day, preferably warm with a dollop of clotted cream or your favorite jam.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 32g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 55mg
