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!
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.
Whoamikidding? I have totally been eating them for breakfast. For shame!
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!
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?
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.
I preferred these the day they were baked because it is almost impossible to retain that wonderful crunch on top when stored in the refrigerator, but they were still damn delicious reheated.