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Bakery Style Strawberry Scones with Lemon Glaze

Light, flaky scones packed with fresh strawberries and topped with a zesty lemon glaze, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 scones
Course: Breakfast, Brunch, Dessert
Cuisine: British, Cafe
Calories: 250
Ingredients Method Notes

Ingredients
  

For the scones
  • 1.25 cups strawberries, hulled and chopped into 1/2-inch pieces
  • 2 cups all-purpose flour Look for a versatile option; King Arthur is recommended.
  • 3 tsp baking powder
  • 0.5 tsp salt Preferably fine sea salt for better mixing.
  • 0.33 cup granulated sugar Better if organic for a cleaner taste.
  • 1.5 tsp freshly grated lemon zest Use a microplane for best results.
  • 8 tbsp unsalted butter, cold, cut into small cubes Kerrygold is recommended for its rich flavor.
  • 1 cup heavy cream Keep it fresh for a richer scone.
For the lemon glaze
  • 1 cup powdered sugar For the sweet lemon glaze.
  • 2 tbsp freshly squeezed lemon juice
  • Pinch of salt To balance flavors.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Hull and chop the strawberries into 1/2-inch pieces, spread them on a plate, and freeze for about 10 minutes.
  3. Cut the butter into small cubes and freeze for about 5 minutes.
  4. Grate the lemon zest and gather all your dry ingredients for mixing.
Mixing and Shaping
  1. In a large bowl, whisk together flour, baking powder, salt, granulated sugar, and lemon zest.
  2. Grate the frozen butter directly into the dry mixture and stir until it resembles coarse breadcrumbs.
  3. Gently pour in the heavy cream and fold the mixture until a shaggy dough forms.
  4. Turn the dough onto a lightly floured surface, gently knead it 2-3 times, and form into an 8x10-inch rectangle.
  5. Divide to create layers filled with frozen strawberries and fold them in.
  6. Roll the dough into a 1-inch thick rectangle, cut into squares and then triangles.
Baking
  1. Place the cut scones in the freezer for 5 minutes.
  2. Brush the tops with a little cream and sprinkle with sugar.
  3. Bake for 18-20 minutes until golden brown.
  4. Let them cool for a few minutes, then glaze with a mixture of powdered sugar, lemon juice, and a pinch of salt.

Notes

Keep all ingredients cold for flaky scones. Store leftovers in an airtight container at room temperature for up to two days or in the fridge for up to a week. For longer storage, freeze unbaked scones for up to three months.