Buttery Strawberry Scones with Lemon Glaze

Q: How do I keep my Strawberry Scones flaky and prevent the berries from turning the dough pink?

Keep everything cold — chill the butter, use cold cream and work quickly so the butter stays in pea-sized pieces; that’s the key to flaky layers. Pat diced strawberries dry and gently toss them in a tablespoon of flour before folding them in to reduce bleeding and sogginess. Also avoid overmixing the dough and chill shaped scones 15–30 minutes before baking to firm the butter and improve rise.

Q: Are Strawberry Scones healthy and how can I make lighter or more nutritious versions?

Traditional scones are relatively rich — roughly 400 kcal per scone in this recipe — because of butter and cream, so enjoy them as an occasional treat rather than a daily staple. To lighten them, swap some heavy cream for low-fat buttermilk or whole milk, reduce sugar slightly, or replace up to half the all-purpose flour with whole wheat for more fiber, but expect a denser texture. For lower-fat or vegan options use cold vegan butter and a flax egg, noting the texture and flavor will shift slightly from the classic.

Q: What’s the best way to cut and shape Strawberry Scones so they rise well?

Pat the dough to about 1–1¼ inches (2.5–3 cm) thick and use a sharp round cutter or a knife to cut wedges — press straight down without twisting the cutter to avoid sealing the edges. Handle the dough minimally to preserve visible bits of butter, brush tops with a little cream for browning, and chill the shaped scones briefly before baking so the cold butter produces steam and lift in the oven.

Q: Can I change the flavor or ingredients in Strawberry Scones — any tasty variations or substitutions?

Absolutely — try lemon-strawberry by adding extra lemon zest and a lemony glaze, or fold in 1/3 cup white chocolate for strawberry-white chocolate scones; finely chopped basil also pairs surprisingly well for a grown-up twist. For substitutions, use buttermilk for a tangier scone, pastry flour for a lighter crumb, or 1:1 vegan butter and a flax egg to make them dairy-free/vegan; remember each swap can alter texture and may require slight adjustments to liquid.

Buttery Strawberry Scones with Lemon Glaze My Weekend Favorite

By Fia MartinezSeptember 15, 2025

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Quick Hook

Strawberry Scones always make my kitchen smell like summer. Do you crave warm fruit and buttery flakes? This recipe pairs bright strawberries with a light lemon glaze.

The result is a buttery, tangy bite. Oh my gosh, it feels like sunshine.

I love how the scone stays flaky. The pockets of fruit burst as you bite. Sometimes I add white chocolate.

Those become White Chocolate Strawberry Scones. Other times I sneak in basil. Strawberry and Basil Scones are oddly brilliant.

Brief Overview

Scones grew up in Britain, as simple tea treats. They became a ritual at teatime and brunch. Difficulty is medium for home bakers.

Prep takes about 20 minutes active. Chill for 30 minutes and bake 15 20 minutes at 400° F ( 200° C) .

Total time is roughly 65 70 minutes. This batch yields 8 medium scones. Serve them warm with clotted cream or jam.

I once forgot to chill the dough. The whole batch spread flat. Lesson learned. Chill the dough, always.

Main Benefits

Top health perk: fresh strawberries add vitamin C. They also bring fiber and a bright flavor. A Fresh Strawberry Scone Recipe feels lighter than plain pastry.

Perfect occasions? Weekend brunch or afternoon tea. These Strawberry Scones for Afternoon Tea impress every time. They also travel well for picnics and potlucks.

What makes this recipe special is balance. Buttery Strawberry Scones stay flaky thanks to cold butter. The lemon glaze lifts the sweetness.

Try the Strawberry White Chocolate Scones version for a decadent twist. Or make Strawberry Scones with Lemon Glaze for a zesty finish.

Quick tip: weigh your flour for consistency. Pat strawberries dry to avoid soggy dough. If berries are extra juicy, toss them in a tablespoon of flour.

Honestly, that tiny step saves many disasters.

Ready to bake? Next up are the ingredients. I’ll walk you through them step-by-step. Grab your bowl and let’s get sweet.

Ingredients & Equipment quick rundown

I love making Strawberry Scones on slow Saturday mornings. They smell like summer. They also travel well to picnics. Fun fact: many home bakers prefer scones over muffins. That’s my crowd.

Main Ingredients

For the dough:

2 1/2 cups all-purpose flour (312 g)
1/4 cup granulated sugar (50 g)
1 tablespoon baking powder (15 mL)
1/2 teaspoon fine salt (3 g)
1/2 cup (1 stick) cold unsalted butter, cubed (113 g)
1 teaspoon lemon zest (from one medium lemon)
1 large egg (50 g)
2/3 cup heavy cream (160 mL) plus extra for brushing
1 teaspoon vanilla extract (5 mL)

Fresh fruit:

1 to 1 1/2 cups fresh strawberries, hulled and diced (150 225 g) — pat dry.

For the glaze:

1 cup powdered sugar (120 g)
1 2 tablespoons heavy cream or milk (15 30 mL)
1 teaspoon lemon juice or vanilla

Quality notes: use cold, unsalted butter. Use ripe but firm strawberries. Weigh flour. Seriously, weighing helps.

I sometimes swap in White Chocolate Strawberry Scones by folding 1/3 cup (55 g) chopped white chocolate. Oh my gosh, so good.

Seasoning Notes

Essential combo: lemon zest plus vanilla. It wakes the berries up. Add a pinch of fine salt to balance sweetness.

Flavor enhancers: a dash of heavy cream in glaze lifts texture. Fresh basil adds surprise. Try Strawberry and Basil Scones with 1 2 tablespoons chopped basil.

Quick subs: use buttermilk instead of heavy cream. Use vegan butter and a flax egg for dairy-free versions. For white chocolate fans, fold in white chips for a Strawberry White Chocolate Scones twist.

Equipment Needed

Buttery Strawberry Scones with Lemon Glaze presentation

Essentials only: baking sheet, parchment, large bowl, pastry cutter (or two knives), measuring tools, bench scraper, pastry brush, cooling rack.

Common swaps: use a food processor to cut butter. Use a glass jar to shake wet ingredients if needed. A round cookie cutter ( 2.

5 3 in / 6 7.5 cm ) works for neat scones.

Honestly, keep everything cold. Chill dough before baking. Preheat oven to 400° F ( 200° C) . That step makes the Buttery Strawberry Scones lift and flake beautifully.

Cooking Method Prep and Flow

Fun fact: Brits drink about 165 million cups of tea daily. Perfect excuse to bake. I baked these Strawberry Scones for Sunday brunch.

My kitchen smelled like lemon and warm strawberries. Honestly, they vanished fast.

Prep Steps Keep things tidy and quick. Measure flour as 312 g on a scale. Chill your butter and bowl if it’s warm.

Pat the diced strawberries dry. Toss juicy berries in a tablespoon of flour. This prevents a pink, soggy dough. Safety reminder: oven gets hot, so use an oven mitt.

step-by-step Process

Preheat oven to 400° F ( 200° C) and line a sheet.
Whisk flour, sugar, baking powder, salt, and lemon zest.
Cut in 1/2 cup cold butter until pea-sized bits show.
Fold in 1 1 1/2 cups diced strawberries gently.
Whisk egg, 2/3 cup heavy cream, and vanilla. Add to dry mix.
Pat dough into a 1 1 1/4 inch thick round. Cut into 8 wedges.
Chill 15– 30 minutes , brush with cream, then bake 15 20 minutes until tops are golden and edges caramelize. A toothpick should come out mostly clean.

Visual cues matter. Look for golden tops and firm bottoms. If the center looks wet, bake 2– 3 minutes more. Internal doneness is obvious when scones feel springy.

Pro Tips Keep everything cold. Cold butter equals flaky layers. Freeze the butter for 10 minutes if needed. Use a food processor to cut butter quickly.

Avoid overmixing. Stop when dough just holds together.

Common mistakes Don’t add too much flour. Don’t mash the fruit. Overworking yields tough scones.

make-ahead options Shape the scones, freeze them on a tray, then transfer to a bag. Bake from frozen and add 3 5 minutes to bake time.

These Buttery Strawberry Scones stay fresh for two days.

Variations I love: White Chocolate Strawberry Scones , Strawberry White Chocolate Scones , or tangy Strawberry Scones with Lemon Glaze .

Try Strawberry and Basil Scones for a savory twist. Trust me, your tea crowd will thank you.

Recipe Notes quick chat about keeping them perfect

“A scone is a little piece of heaven.” Sounds cheesy. Still true. I baked these on a rainy Sunday.

The kitchen smelled like summer. Honestly, the first bite of my Strawberry Scones felt like a hug.

Serving Suggestions

Serve warm straight from the oven. Split and smear with clotted cream. Add a spoon of jam. For brunch, pair with Earl Grey or strong coffee.

For something cheeky, try a chilled sparkling rosé. If you bake Buttery Strawberry Scones , offer whipped cream too. Love white chocolate? Make White Chocolate Strawberry Scones or Strawberry White Chocolate Scones for decadence.

Want a herb twist? Try Strawberry and Basil Scones . These are perfect for Strawberry Scones for Afternoon Tea .

Storage Tips

Cool completely before storing. Keep scones in an airtight container. Refrigerate up to 48 hours. For longer storage, freeze. Wrap individually in parchment.

Freeze for up to 3 months . Thaw overnight in the fridge. Reheat before eating. Warm in the oven at 325° F for 8 10 minutes .

Microwave briefly for a soft bite. Re-glaze after reheating. Trust me, glaze melts into warm crumbs beautifully.

Variations

Vegan swap: use cold vegan butter and a flax egg. dairy-free cream works fine. gluten-free option: substitute a cup-for-cup gluten-free flour.

Expect a denser crumb. Seasonal swaps: use peaches or cherries in summer. In spring, toss in lemon zest for zing.

For indulgence, fold in 1/3 cup white chocolate. That makes a killer Strawberry Scones with Lemon Glaze combo. I once added basil.

It was surprisingly good.

Nutrition Basics

Per scone estimate: about 410 kcal. Fat roughly 26 g. Carbs around 38 g. Protein near 6 g. Strawberries add vitamin C and antioxidants.

Swapping some flour for whole grain adds fiber. Using less sugar cuts calories.

Final thought: don’t worry about perfection. Chill your butter. Be gentle with the dough. Enjoy the process. Go bake those Fresh Strawberry Scone Recipe dreams into reality.

White Chocolate Strawberry Scones Buttery LemonGlazed Treat

Frequently Asked Questions

How do I keep my Strawberry Scones flaky and prevent the berries from turning the dough pink?

Keep everything cold chill the butter, use cold cream and work quickly so the butter stays in pea-sized pieces; that’s the key to flaky layers. Pat diced strawberries dry and gently toss them in a tablespoon of flour before folding them in to reduce bleeding and sogginess.

Also avoid overmixing the dough and chill shaped scones 15 30 minutes before baking to firm the butter and improve rise.

Can I make Strawberry Scones ahead and what’s the best way to store or freeze them?

You can prepare and chill shaped scones on a baking sheet, then bake straight from the fridge or flash freeze them on the sheet and store in a labeled freezer bag for up to 3 months.

Baked scones keep at room temperature in an airtight container for 1 2 days, in the fridge for up to 4 days, or frozen (wrapped) for about 1 2 months; reheat in a 325°F (160°C) oven until warmed through for best texture. If freezing unbaked, bake from frozen with a few extra minutes in the oven.

Are Strawberry Scones healthy and how can I make lighter or more nutritious versions?

Traditional scones are relatively rich roughly 400 kcal per scone in this recipe because of butter and cream, so enjoy them as an occasional treat rather than a daily staple.

To lighten them, swap some heavy cream for low-fat buttermilk or whole milk, reduce sugar slightly, or replace up to half the all-purpose flour with whole wheat for more fiber, but expect a denser texture.

For lower fat or vegan options use cold vegan butter and a flax egg, noting the texture and flavor will shift slightly from the classic.

What’s the best way to cut and shape Strawberry Scones so they rise well?

Pat the dough to about 1 1¼ inches (2.5 3 cm) thick and use a sharp round cutter or a knife to cut wedges press straight down without twisting the cutter to avoid sealing the edges.

Handle the dough minimally to preserve visible bits of butter, brush tops with a little cream for browning, and chill the shaped scones briefly before baking so the cold butter produces steam and lift in the oven.

Can I change the flavor or ingredients in Strawberry Scones any tasty variations or substitutions?

Absolutely try lemon strawberry by adding extra lemon zest and a lemony glaze, or fold in 1/3 cup white chocolate for strawberry white chocolate scones; finely chopped basil also pairs surprisingly well for a grown-up twist.

For substitutions, use buttermilk for a tangier scone, pastry flour for a lighter crumb, or 1:1 vegan butter and a flax egg to make them dairy-free/vegan; remember each swap can alter texture and may require slight adjustments to liquid.