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Filled with fresh strawberries and zesty lemons, these Strawberry Lemon Scones with Cream Cheese are flaky, delicate, and perfect for afternoon tea or a spring breakfast.

Lemon Cream Cheese Scones on a baking sheet lined with white parchment paper.

Easy Lemon Scones Recipe

Today we’re celebrating with the best scone recipe to leave my kitchen. I’ve said that before but this lemon scones recipe trumps all the others!

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 a bright crisp spring flavor. And the finished scones get a generous drizzle of sweet lemon glaze.

These cream cheese scones are tender and crisp, sweet and tangy, and taste perfect straight from the oven.

Overhead view of Lemon Cream Cheese Scones filled with fresh strawberries on a baking sheet.

What You’ll Need

This easy scones recipe comes together with baking staples, fresh strawberries, and lemons.

Scones

  • All-purpose flour
  • Granulated sugar
  • Baking powder & baking soda – Baking powder with just a pinch of baking soda creates light, fluffy scones.
  • Salt
  • Lemon zest – Lemon zest infuses the citrus flavor throughout the scone.
  • Strawberries – This is perfect for fresh strawberries but frozen can also be used.
  • Butter – Be sure to work with cold butter, which helps keep the scones flaky.
  • Cream cheese – The cream cheese should also be cold.
  • Vanilla extract
  • Buttermilk – I use buttermilk in all of my scone recipes because it creates a more tender texture and works with the baking soda and powder to create even more rise.
  • Heavy cream – You can also use milk.

Lemon Glaze

  • Confectioners’ sugar – Adds stability and helps the glaze “set” while providing a sweet flavor.
  • Lemon juice – Use fresh lemon juice to complement the zest in the scones.
  • Melted butter – Adds a warm undertone to the butter.
  • Vanilla extract

How to Make Strawberry Lemon Scones

This lemon scones recipe is surprisingly easy – even if it’s your first time making scones!

  • Make the scone dough. Whisk together the dry ingredients and lemon zest. Cut in the butter and cream cheese, until there are coarse crumbs. Fold in the strawberries. Whisk the vanilla and buttermilk together, then slowly add to the dough until it comes together.
  • Knead and shape the dough. Gently knead the dough four or five times on a lightly floured surface. Pat into a 7 inch circle. Cut into 8 equal pieces. Place on the baking sheet and brush with milk or cream.
  • Bake. Bake for 12 to 20 minutes, until golden brown. Transfer to a wire rack to cool.
  • Make the glaze. Combine all ingredients and whisk until smooth. Drizzle over the cooled scones.
Lemon glaze being drizzled over a lemon cream cheese scone.

Tips for Success

There are a few things to keep in mind when making this strawberry scones recipe.

  • Do not thaw frozen strawberries. Frozen strawberries can be used for this recipe but they should not be thawed first.
  • 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.
  • You may not need all of the buttermilk. Add a little at a time until the mixture is moist but not too wet.
  • Freeze before baking. Another trick I’ve learned for the best scones is to pop them in the freezer for 30 minutes before baking. This step results in the butter taking longer to melt during baking and therefore produces flakier scones.
  • Make the dough in advance. You can refrigerate the dough overnight then simply shape the scones and bake them the next day.

Serving Suggestions

Scones are at their best when enjoyed the day they are baked. In fact, if you can enjoy them warm from the oven…do it! They need to partially cool so that the glaze doesn’t melt completely but you can still add the glaze and enjoy it while the inside is warm. It will be the best thing you eat all day!

I love scones with my morning coffee or afternoon tea.


How to Store Leftovers

  • How to store scones. Leftover scones can be refrigerated for up to 2 days. I like to reheat them on a pizza stone for a few minutes in the oven before enjoying.
  • Can I freeze scones? Yes, unglazed scones can be frozen for up to 3 months. Thaw in the fridge then reheat and glaze.

More Scone Recipes:

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Overhead view of Lemon Cream Cheese Scones filled with fresh strawberries on a baking sheet.

Lemon Cream Cheese Scones with Strawberries

Yield: 8 scones
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Filled with fresh strawberries and zesty lemons, these Strawberry Lemon Scones with Cream Cheese are flaky, delicate, and perfect for afternoon tea or a spring breakfast.

Ingredients

scones

  • 2 and ¾ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 tablespoon lemon zest, from 1 lemon
  • ¾ cup fresh strawberries, can also use frozen but do not thaw
  • ¼ cup cold unsalted butter, cut into pieces
  • 4 ounces cold cream cheese, cut into pieces
  • 1 tablespoon vanilla extract
  • 1 cup cold buttermilk
  • 1 tablespoon heavy cream or milk

lemon glaze

  • 1 cup confectioners' sugar
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons melted butter
  • ½ teaspoons vanilla extract

Instructions

Make the scones

  1. Position the oven rack in the center of the oven and heat to 400ºF. Line a baking sheet with parchment paper or a silicon mat.
  2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and lemon zest together. Cut the butter and cream cheese into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Gently fold in the strawberries. Whisk the vanilla and buttermilk together and stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
  3. Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7 inch round circle. Cut the circle in half, then cut each half into four triangle shaped wedges. Place the scones on the prepared baking sheet and brush the tops with milk or cream.
  4. Bake for 12 to 20 minutes or until golden brown. Transfer to a wire rack to cool and drizzle with glaze.

Make the glaze

  1. Combine all the ingredients for the glaze in a small bowl and whisk until smooth.

Notes

Make ahead tip

  1. You can refrigerate the dough overnight then simply shape the scones and bake them the next day.
  2. You can keep leftover scones for up to 2 days in the refrigerator.
  3. Unglaze scones can be frozen for up to three months. Thaw in the refrigerator overnight then reheat and glaze before serving.
Nutrition Information:
Yield: 8
Amount Per Serving: Calories: 340

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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24 Comments

  1. Marie Matarazzo says:

    These were absolutely delicious. The texture was great and the strawberry taste came though well. I only ended up using about half of the buttermilk/vanilla mixture, but as with any scone recipe, it’s all about the feel of the dough, so I might need more liquid on another day. I only needed a little more than half of the glaze to cover the top of my scones