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Lemon Cream Cheese Scones with Strawberries

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 on a baking sheet lined with white parchment paper.

Lemon Cream Cheese Scones with Strawberries recipe highlights:

Cream cheese in these scones yields a tender flaky texture. They are the best scones you will ever make! I adapted my recipe for soft scones to get these amazing results!

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.

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

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.

Lemon glaze being drizzled over a lemon cream cheese scone.

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.

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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

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 would be a great way to start Mother’s day or to serve for afternoon tea.

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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Marie Matarazzo

Tuesday 2nd of February 2021

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

Arlene

Monday 30th of March 2020

Your blueberry buttermilk scone recipe was delicious! Going to try the lemon cream cheese scones with strawberries next. I noticed there’s no direction indicating I can make dough, bake and glaze a few and freeze the remainder portion before baking and glazing. (I did this with the blueberry scones, so I could bake and glaze them fresh.). Is this an option with these scones as well? Thank you!

Jen Sobjack

Tuesday 31st of March 2020

Yes! Scones freeze beautifully, no matter what recipe you use.

Sandi

Saturday 8th of April 2017

Thank you for the wonderful recipe! I made these two weekends in a row. They are the best scones I have ever made. I modified by making only 1/4 of the recipe (two big scones) and using, instead of buttermilk, plain yogurt the first time and soy milk the second time (just what I had in the house). I will have to try some of your other recipes next.

Marta M. Hernandez-Craven

Monday 8th of August 2016

Has anyone tried this recipe with Neufchatel cream cheese? That's what I have in the "frig" right now & want to make these reeeeeal soon ;o) Thx for the recipe!

Jen

Tuesday 9th of August 2016

I've never tried making them with Neufchatel cream cheese. I do know there is significantly less fat in Neufchatel cream cheese, this makes me worry the texture of the scones would be compromised. It's always worth a try though. I'd love to hear how they turn out if you decided to give it a go!

Karen

Thursday 5th of May 2016

So happy I found you! I am a scone fanatic (and an introvert). It was meant to be!

Jen

Friday 6th of May 2016

I'm happy you're here!

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