Strawberry Scones with Lemon Glaze
  • 2 cups + 2 tbsp all purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 tbsp sugar
  • 2 tbsp strawberry preserves
  • 5 tbsp cold, unsalted butter
  • 1½ 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
  • ½ 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, 1¼ 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.
Recipe by The Peach Kitchen at