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These Strawberry Lemon Scones are bursting with fresh strawberry and lemon flavor! They have a tender, moist texture that isn’t cakey! Topped with a generous sprinkle of turbinado sugar for that extra crunch and sweetness!

Strawberry Lemon Scones single scone on baking sheet

I love scones more than any other “breakfast carb.” Given a choice, I will reach for a scone every single time! Recently everyone has been making scones and I was jealous! So jealous that I tossed aside all the other recipes on my list just to make these Strawberry Lemon Scones adapted from Natasha’s Kitchen. I heart Natasha — she is just as sweet and wonderful as these scones!

Strawberry Lemon Scones single scone stacked interior texture
Spiced Apple Scones Cracked Top
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But since I’ve been on a strawberry lemon kick, I couldn’t resist adding some freshly grated lemon zest. Aaaaand I also “un-healthified” Natasha’s recipe.

I know, I know. It’s bikini season, what was I thinking?! And this is probably why Natasha is so adorable and tiny, but I was in the mood for a sweet, rich scone that could double as dessert if paired with ice cream.

Strawberry Lemon Scones on black baking sheet

Whoamikidding? I have totally been eating them for breakfast. For shame! In all honesty, sometimes I even rotate between these, my cinnamon scone recipe, and another strawberry favorite: Classic Strawberry Shortcake with Whipped Cream.

For this scones recipe, I bumped up the sugar, used heavy cream instead of half & half, and added a dash of vanilla, and the result was decadently delicious! They are rich, thick and chewy and each bite has strawberries and a hint of lemon! The tops are crisp with a generous sprinkling of turbinado sugar. Perfection!

Strawberry Lemon Scones on black baking sheet lemons

Like my Chocolate Chip Scones Recipe, these have the perfect British scone texture. No dry, crumbly scones here. I am not okay with dry or puffy scones. These beauties are moist with a rich texture that matches the sublime flavor!

Are you sold yet?

Strawberry Lemon Scones on starburst baking sheet

Just like any baked goods that use fresh strawberries, the dough around the strawberries is moister than the rest of the scone. Even though I obsessively blotted my strawberries dry with a paper towel, there was still some hint of gooeyness around some of the strawberries. If that bothers you then use blueberries or dried fruit instead.

Strawberry Lemon Scones side view

If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!

Strawberry Lemon Scones single scone on baking sheet
5 from 6 ratings

Strawberry Lemon Scones

These Strawberry Lemon Scones are bursting with fresh strawberry and lemon flavor! They have a tender, moist texture that isn’t cakey! Topped with a generous sprinkle of turbinado sugar for that extra crunch and sweetness!
Prep: 18 minutes
Cook: 15 minutes
Chill Time: 1 hour
Total: 1 hour 33 minutes
Servings: 12 Scones

Ingredients 
 

Instructions 

  • Preheat oven to 400° and line a baking sheet with parchment paper.
  • Dice strawberries.
    Strawberries being sliced on wooden cutting board
  • In a 1 cup liquid measuring cup, measure your cream and then add the eggs and vanilla; stir with a fork to mix. Set aside.
  • In a large bowl, whisk together flour, sugar, baking powder and salt. Using a pastry blender (my fave) or two knives, cut the butter into the flour mixture until it resembles coarse crumbs and the largest chunk of butter is the size of a pea.
    Strawberry Lemon Scone dry ingredient mixing in stand mixer
  • Add strawberries and lemon zest to the flour mixture and toss to coat with flour and distribute evenly.
  • Make a well in the center of the flour mixture and add the cream mixture. Using a wooden spoon, gently mix until the dough is moistened. There will be some straggling flour/butter mixture in the bottom of the bowl. Fear not, this will get incorporated during the next step.
  • Turn out dough onto a well-floured surface. Gently gather the dough into a ball and knead the dough by gently pressing the dough away from you with the heels of your hands and then folding it on itself at least 5-7 times or until it is a cohesive ball. Turn the dough a quarter turn after each fold.
    Strawberry Lemon Scone dough on marble surface
  • Place dough on your parchment paper and press out to 1” thickness. [You can roll it if you wish but it is completely unnecessary unless you want to cut out circles or squares.] Using a floured knife or bench scraper, cut the dough into 6 equal triangles and use the bench scraper to gently slide the wedges apart. You want them to be at least 1” apart.
  • Brush wedges with cream (not so much that it runs down the sides) and then sprinkle generously with turbinado sugar.
  • Bake in preheated oven for about 18-22 minutes or until the tops are golden brown and a toothpick inserted into the fattest part comes out clean.
  • Serve warm or at room temperature!

Notes

Let’s get into it like a PROFESSIONAL CHEF:

Presentation – Get a beautiful finish to your scones and lock in their moisture by brushing them with heavy cream just prior to baking. I like to add a little turbinado sugar after brushing with heavy cream, just for an added sugary crunch.
Flavor Tips – Just like any baked goods that use fresh strawberries, the dough around the strawberries will be a little moister than the rest of the scone. If that bothers you then use blueberries or dried fruit instead.
Technique – Turning out the dough by hand gives you the opportunity to have control over how much gluten development occurs, and also over strawberry distribution. The less gluten development, the more tender your scones, but you still need to be sure they are cohesive! 
Helpful Tools – I love using a pastry blender to cut the butter into the flour mixture until it resembles coarse, pea-sized crumbs. Cutting the butter into the dry ingredients completely with a pastry blender will make a cohesive dough that requires less wet ingredients and less gluten development.
Variations – There are many directions you can take these scones! Make a quick glaze with milks, salt, sugar, and a bit of vanilla extract (like my Classic Donut Glaze) and you’re in for a treat.
Storage – Store baked, unglazed scones in an air-tight container at room temperature, refrigerated or frozen. Zip-top plastic bags also work nicely. Scones are best the day they are baked, so I prefer to freeze the cut dough and bake them as they are needed. Alternately scones will keep 3 days at room temperature, 7 days in the refrigerator or 3 months pre-baked and frozen.

Nutrition

Calories: 248kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 147mg | Potassium: 71mg | Fiber: 1g | Sugar: 9g | Vitamin A: 442IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg
Course: Breakfast
Cuisine: British
Calories: 248
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Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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Recipe Rating




29 Comments

  1. 5 stars
    My first scones ever, I made them with homemade vanilla extract and vanilla butter, and they were outstanding. Thanks for this recipe.

  2. 5 stars
    These strawberry lemon scones were delightful! I made them to bring them over to a dinner party at my friend’s, and all the guests fell in love.

  3. 5 stars
    So fresh and delicious. Can’t beat a classic recipe like these scones. Love the pop of brightness from the bits of strawberry!

  4. 5 stars
    These are so good and easy to make. I was concerned my berries would add too much moisture to the dough but your trick of tossing them in flour worked wonders. I also added more zest than specified but I love a lot of lemon flavor. Will make again.

  5. These scones look amazing! Strawberry and lemon are the perfect combination! I like the crunchy sugar top 🙂

  6. These scones look absolutely gorgeous! Love the freshness with the strawberries and lemon!

  7. Scones are one of my favorites too. When not checked, I can eat two or three at a time! Love this flavor combo!

    1. Me too! It’s a problem! These had to be re-homed ASAP! Because they aren’t exactly Starbucks mini vanilla scones where you can eat two and still feel like you are dieting 😉