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To make these delightful scones, gather these key ingredients: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 3/4 cup heavy cream - 1/4 cup freshly squeezed lemon juice - Zest of 1 lemon - 1 cup fresh strawberries, hulled and chopped - 1 tablespoon milk for brushing Each ingredient plays a role in the taste and texture. The flour forms the base. Sugar adds sweetness, while baking powder helps the scones rise. Butter gives a rich flavor, and the cream makes them tender. Lemon juice and zest add that fresh, zesty kick, perfectly pairing with strawberries. For a sweet finish, you can make a glaze using: - 1 cup powdered sugar - 2 tablespoons lemon juice This glaze adds a glossy, sweet touch that enhances the scones' flavor. It’s easy to mix and fun to drizzle. You can swap some ingredients if needed. For flour, use gluten-free flour for a gluten-free option. Instead of heavy cream, you can use buttermilk or milk. If you want less sugar, reduce the granulated sugar by half. Fresh strawberries can be replaced with other berries like blueberries or raspberries. These swaps will still create tasty scones while fitting your needs. {{ingredient_image_1}} To start, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, mix together 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Stir until everything is well combined. Next, add in 1/2 cup of cold, cubed unsalted butter. Use a pastry cutter or your fingers to mix the butter into the flour until it looks like coarse crumbs. In another bowl, combine 3/4 cup of heavy cream, 1/4 cup of freshly squeezed lemon juice, and the zest of 1 lemon. Pour this mixture into the dry ingredients. Stir gently until just combined. Now, fold in 1 cup of hulled and chopped fresh strawberries. Be careful not to overmix. Turn the dough onto a floured surface. Knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick. You can cut it into wedges like a pizza or use a biscuit cutter for rounds. Place the scones on the prepared baking sheet, leaving about 2 inches between them. Brush the tops of the scones with 1 tablespoon of milk for a nice golden finish. Bake in your preheated oven for 15-18 minutes. Watch for a light golden color on the tops. Once they look good, remove them from the oven and let them cool on a wire rack. While the scones cool, you can make the glaze if you want. In a small bowl, mix 1 cup of powdered sugar with 2 tablespoons of lemon juice. Stir until smooth. Once your scones are cool, drizzle the glaze over them for an extra sweet touch. Enjoy your fresh and tasty Strawberry Lemonade Scones! To get soft and flaky scones, use very cold butter. Cut it into small cubes before adding it to the flour. This keeps the butter from melting too fast. Mix the butter into the flour until it looks like crumbs. Don’t overwork the dough; mix just until it comes together. This step is key for light scones. Store your scones in an airtight container. This keeps them fresh for about 2 days. If you want to keep them longer, freeze them right after baking. Just place cooled scones in a freezer bag. They can last up to 3 months in the freezer. To enjoy, let them thaw on the counter or warm them in the oven. Serve these scones fresh from the oven for the best taste. Pair them with butter or clotted cream. Adding fresh strawberries on the side makes it even better. For a fun twist, drizzle the optional glaze over the top. This adds a sweet and tangy flavor that everyone loves. Consider serving with a tall glass of iced tea or lemonade for a refreshing treat. Pro Tips Use Cold Ingredients: Ensure your butter and cream are cold for flakier scones. This helps create steam during baking, resulting in a tender texture. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough scones. Chill the Dough: If time permits, chill the dough for about 30 minutes before baking. This can enhance the flavor and texture of your scones. Try Different Fruits: Feel free to experiment with other fruits like blueberries or raspberries for a different flavor profile in your scones! {{image_2}} You can swap strawberries for other fruits in these scones. Blueberries add a nice burst of flavor. Raspberries work well too, giving a tart taste. Cherries also make a sweet treat. Just chop the fruit to the same size as strawberries. If you need a gluten-free version, use a gluten-free flour blend. Make sure it has a good binding agent. You can add a tablespoon of xanthan gum to help with texture. The rest of the recipe stays the same. Enjoy scones that everyone can savor! Think outside the box with flavors! Add a splash of vanilla for warmth. A hint of almond extract can give a nutty flavor. You can also mix in some poppy seeds for crunch. Each twist can make your scones unique and delightful! To keep your scones fresh, store them in an airtight container. This helps lock in moisture and flavor. If you have leftover scones, let them cool completely first. Then, place them in the container. They can stay fresh at room temperature for up to two days. If you want to keep them longer, consider other methods. Freezing scones is a great way to enjoy them later. Start by letting the scones cool. Once cool, wrap each scone in plastic wrap. Then, place the wrapped scones in a freezer bag. Squeeze out the air to avoid freezer burn. Frozen scones can last for up to three months. When you’re ready to enjoy them, just thaw them at room temperature. Reheating scones makes them taste fresh again. You can use an oven or microwave. For the oven, preheat to 350°F (175°C). Place the scones on a baking sheet and warm them for about 10 minutes. This makes the outside crisp again. If you use a microwave, heat for about 15-20 seconds. Be careful not to overheat them, or they may become tough. Enjoy your scones warm and tasty! Yes, you can make the scone dough ahead of time. Prepare it and shape the scones. Place them on a baking sheet. Cover with plastic wrap and chill in the fridge. You can do this for up to 24 hours. When ready, take them out and bake. This saves time and gives you fresh scones. Serve scones warm for the best taste. Place them on a pretty plate. You can add fresh strawberries on the side. A small pitcher of lemon glaze makes it special. Dust with powdered sugar for a nice touch. Pair with tea or lemonade for a lovely treat. Check the scones after 15 minutes of baking. They should be lightly golden on top. If the edges are brown, they are done. You can also insert a toothpick into the center. If it comes out clean, the scones are ready. Let them cool slightly before serving. In this post, we explored making strawberry lemonade scones. We covered all the key ingredients and optional glaze details. I shared tips for storage and serving to keep your scones fresh and tasty. You can try different fruit or gluten-free options for fun variations. Enjoy your tasty creations! Baking is all about experimenting and having fun. Now, go ahead and make those scones shine!

Strawberry Lemonade Scones

Delicious scones infused with fresh strawberries and lemon for a refreshing treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, cold and cubed
  • 0.75 cup heavy cream
  • 0.25 cup freshly squeezed lemon juice
  • 1 lemon zest
  • 1 cup fresh strawberries, hulled and chopped
  • 1 tablespoon milk for brushing
  • 1 cup powdered sugar (optional for glaze)
  • 2 tablespoons lemon juice (optional for glaze)

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
  • Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
  • In a separate bowl, mix the heavy cream, lemon juice, and lemon zest. Pour this mixture into the dry ingredients, stirring just until combined.
  • Gently fold in the chopped strawberries, being careful not to overmix.
  • Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick.
  • Cut the dough into wedges (like a pizza) or use a biscuit cutter to make rounds. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  • Brush the tops of the scones with milk for a golden finish.
  • Bake for 15-18 minutes or until the scones are lightly golden.
  • Optional: While the scones are cooling, mix the powdered sugar and lemon juice in a small bowl to make the glaze. Drizzle it over the cooled scones.

Notes

Serve the scones on a beautiful plate with extra strawberries on the side and a small pitcher of the glaze for drizzling. Consider a light dusting of powdered sugar for a charming touch!
Keyword baking, lemon, scones, strawberry