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Fluffy Strawberry Scones Recipe with Easy Zesty Lemon Glaze for Spring Brunch

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These fluffy strawberry scones feature a tender crumb and fresh fruit brightness, topped with a zesty lemon glaze perfect for spring brunches and gatherings.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, cold and cubed
  • ¾ cup (180ml) heavy cream, plus extra for brushing
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh strawberries, hulled and chopped
  • 1 cup (120g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1–2 tablespoons milk or heavy cream (for glaze consistency)

Instructions

  1. Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, and salt until evenly combined.
  3. Add the cold, cubed unsalted butter to the dry mix. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
  4. Gently fold in the chopped fresh strawberries, being careful not to mash them.
  5. In a separate bowl, combine the heavy cream and vanilla extract. Pour this into the flour mixture.
  6. Stir gently with a wooden spoon or spatula until the dough just comes together. It will be sticky and soft.
  7. Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick round about 8 inches across.
  8. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.
  9. Transfer wedges to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with a little heavy cream.
  10. Bake for 18-22 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  11. While the scones bake, whisk together powdered sugar, fresh lemon juice, lemon zest, and milk or heavy cream until smooth. Adjust thickness as needed.
  12. Once scones have cooled slightly (about 10 minutes), drizzle the lemon glaze over the tops.

Notes

Keep butter cold to create flaky layers. Do not overmix dough to maintain fluffiness. Use fresh strawberries to avoid soggy dough. Brush tops with cream before baking for a golden crust. Chill dough for 10-15 minutes if too sticky. Make lemon glaze while scones bake for efficiency.

Nutrition

Keywords: strawberry scones, lemon glaze, spring brunch, fluffy scones, easy scones, berry scones, lemon scones

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