Strawberry Lemon Cream Scones
Delicious Strawberry Lemon Cream Scones perfect for breakfast or tea time.
Equipment
- oven
- mixing bowl
- Baking Sheet
- parchment paper
Ingredients
Scones
- 2 cups all purpose flour
- 2 tablespoon white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
- ½ cup unsalted butter cubed and cold
- 1 large egg
- ¼ cup heavy whipping cream plus more for brushing
- ¼ cup sour cream
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¾ cup strawberries finely chopped
Glaze
- 1 cup powdered sugar starting amount
- 2 tablespoon lemon juice starting amount
- 1 teaspoon lemon zest optional
Instructions
Scone Preparation
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a bowl, mix together flour, white sugar, baking powder, lemon zest, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
- Whisk together heavy cream, sour cream, egg, lemon juice, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
- Stir in the strawberries and mix until just combined.
- Turn the dough out onto a floured surface, and pat into a 1" thick circle. Cut into 8 triangles.
- Brush the tops of each scone with a little bit of heavy cream, and bake for 15-16 minutes, or until scones are golden brown.
- While the scones are cooling, mix together powdered sugar, lemon juice, and lemon zest. Adjust thickness as needed.
- Pour the glaze over the scones and enjoy!
Notes
Use dry strawberries instead of juicy ones to avoid excess moisture in the dough. Pat juicy strawberries with a paper towel to remove excess moisture if needed.
Nutrition
Serving: 1sconeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1mg
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