Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh strawberries, diced
- Zest of 1 lemon
- 1/2 cup heavy cream
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Step 3: Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it into the mixture until it resembles coarse crumbs.
- Step 4: Gently fold in the diced strawberries and lemon zest, then pour in the heavy cream. Stir until just combined; be careful not to overmix.
- Step 5: Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick. Cut into wedges or use a round cutter to shape the scones, then place them on the prepared baking sheet.
- Step 6: Bake in the preheated oven for about 15-20 minutes or until golden brown on top. Let cool slightly before serving.
Notes
- For optimal freshness, store leftover scones in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.
- To reheat, simply pop the scones in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until warmed through, which helps maintain their flaky texture.
- Serve your strawberry lemon cream scones with a dollop of whipped cream or a light drizzle of lemon glaze for an extra touch of sweetness and brightness.
- For best results, make sure your butter is very cold before incorporating it into the dry ingredients; this will help create that light and flaky texture we all love in scones!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Trans Fat: 0g
- Protein: 10g