Lemon Cream Cheese Scones with Strawberries would be a great way to start Mother’s day or to serve for afternoon tea. These scones are filled with fresh strawberries and zesty lemon to make the perfect spring breakfast. Cream cheese is cut into the batter with butter and lends to the delicate texture of the scone.
Lemon Cream Cheese Scones with Strawberries recipe highlights:
Be sure not to overwork the dough when kneading. The warmth of your hands will warm the butter and cream cheese making less effective in producing a soft-textured scone. Work quickly and handle the dough as little as possible.
Fresh strawberries are used in this recipe but you can use frozen berries if you prefer. Do not thaw the berries before adding them to the dough.
I have been focusing heavily on Mother’s Day these past few weeks. I think it’s because I’m so far away from my mom and I miss her terribly. The thought of Mother’s Day approaching breaks my heart since I can’t be with her on that day.
Today we’re celebrating with the best scone recipe to leave my kitchen! I’ve said that before but this recipe trumps all the others! It’s perfect enough to serve to mom on Mother’s Day morning.
Have you seen my honey cream cheese biscuit recipe? This is what inspired today’s scones. Cream cheese does amazing things to baked goods. It leaves the texture ultra tender and flakey. It also imparts a wonderfully tangy flavor.
It took me a few tries to get the ratio of cream cheese right. But I found that simply using half butter and half cream cheese yielded the texture I was looking for.
Lemon zest and strawberries go into the dough for bright crisp spring flavor. And the finished scones get a generous drizzle of sweet lemon glaze.
They are tender and crisp, sweet and tangy, and taste perfect straight from the oven.