Strawberry Lemon Cream Scones
These warm, flaky scones are infused with fresh strawberries and zesty lemon, making them an ideal low-calorie, high-protein snack or breakfast option for busy families.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Forms the base, providing structure.
- 1/4 cup Granulated sugar Sweetens the dough and enhances flavor.
- 1 tbsp Baking powder Helps the scones rise for a light texture.
- 1/2 tsp Salt Balances sweetness and enhances flavors.
Wet Ingredients and Mix-ins
- 1/2 cup Unsalted butter (cold) Adds richness to the dough.
- 1 cup Fresh strawberries (chopped) Brings a burst of flavor and moisture.
- 1 tbsp Lemon zest Infuses a bright, citrusy aroma.
- 1/2 cup Heavy cream Ensures a tender crumb and adds creaminess.
- 1 large Egg Binds ingredients together and adds tenderness.
- 1 tsp Vanilla extract Contributes to the overall flavor profile.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine all-purpose flour, sugar, baking powder, and salt. Whisk together until fully incorporated.
- Chop your strawberries into small pieces and zest the lemon, setting both aside.
Cooking
- Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Gently fold in the chopped strawberries and lemon zest.
- In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry mixture, stirring until just combined. Do not overmix!
- Turn the dough out onto a lightly floured surface, pat it into a round disc about 1 inch thick.
- Cut the disc into wedges and transfer them onto the prepared baking sheet.
- Bake for 15-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Serving
- Once baked, remove the scones from the oven and allow them to cool on a wire rack for about 5 minutes.
- Serve warm with your favorite toppings such as clotted cream or a light drizzle of honey.
- Enjoy these strawberry lemon cream scones with a cup of tea or coffee.
Notes
Use cold butter to create flaky layers. Store leftover scones in an airtight container in the fridge for up to 3 days. These scones can also be frozen for later enjoyment.