Strawberry Scones with Lemon Glaze

Strawberry Scones with Lemon Glaze

5 from 14 reviews


  • 2 cups + 2 tbsp all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 2 tbsp strawberry preserves
  • 5 tbsp cold, unsalted butter
  • 1 1/2 cups chopped strawberries
  • 1 cup heavy cream, + more for brushing

For the Lemon Glaze

  • 1 tbsp unsalted butter
  • zest from 1 lemon
  • Juice of half a lemon
  • 1/2 cup powdered sugar


  1. Preheat oven to 400ºF (200ºC) and line a large baking sheet with parchment paper.
  2. Combine flour, baking powder, salt, and sugar in a large bowl.
  3. Cut in the cold butter using a knife, fork, or your fingers. Work it into the dough until it’s the size of a pea.
  4. Gently fold in the chopped strawberries and strawberry preserves. Stir in the heavy cream just until dough comes together. Be careful not to overwork.
  5. On a lightly floured surface, gently pat down dough into a circle, 1 1/4 inches thick.
  6. Cut the dough into 8 triangles.
  7. Place the scones on prepared baking sheet and brush the tops with heavy cream. Bake until the tops are golden, around 20 minutes.
  8. Let cool on baking sheet 5 minutes before removing to wire rack.
  9. In a microwave safe bowl, melt the 1 tablespoon butter.
  10. Stir in the lemon zest and juice. Whisk in the powdered sugar until dissolved.
  11. Whisk until smooth and drizzle over cooled scones.