Lemon Cream Cheese Scones with Strawberries
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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.
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.
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.
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:
Lemon Cream Cheese Scones with Strawberries
Ingredients
Scones
- 2 ¾ cups (357 g) all-purpose flour
- ⅓ cup (66 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 tablespoon lemon zest, from 1 lemon
- ¾ cup (125 g) fresh strawberries, can also use frozen but do not thaw
- ¼ cup (56 g) unsalted butter, cold, cut into pieces
- 4 ounces (113 g) cream cheese, cold, cut into pieces
- 1 tablespoon vanilla extract
- 1 cup (240 ml) buttermilk, cold
- 1 tablespoon heavy cream, or milk
Lemon glaze
- 1 cup (120 g) confectioners’ sugar
- 2 tablespoons fresh lemon juice
- 3 tablespoons melted butter
- ½ teaspoons vanilla extract
Instructions
Make the scones
- 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.
- 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.
- 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.
- Bake for 12 to 20 minutes or until golden brown. Transfer to a wire rack to cool and drizzle with glaze.
Make the glaze
- Combine all the ingredients for the glaze in a small bowl and whisk until smooth.
Notes
- You can refrigerate the dough overnight then simply shape the scones and bake them the next day.
- You can keep leftover scones for up to 2 days in the refrigerator.
- Unglaze scones can be frozen for up to three months. Thaw in the refrigerator overnight then reheat and glaze before serving.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
I think we’re on the same wavelength, I made some lemon blueberry scones last weekend! But, I never thought to add cream cheese to mine before. I definitely need to give it a try next time I make a batch because I love the idea! These look wonderful, Jen.
You and your scones always leave me drooling! I’ve never baked with cream cheese (other than in cake frosting) — it’s so interesting that it gives these a great texture. Perfect spring flavors, too!
I’m sorry you won’t be seeing your mom, but I’m sure she can feel the love radiating from this blog post! These scones are also a perfect expression of love. So delightful!
I love these scones for mother’s day!!! love the lemon and strawberry combo!
I’m sorry you won’t be with your mother on mother’s day… I won’t be with mine either, not that that is much of a condolence. We should both stay in and eat these flaky delicious scones in our pajamas on repeat! 😉 These look delicious girlfriend! I love scones and the lemon, strawberry and cream cheese flavor in here looks and sounds absolutely scrumptious! Perfect for a special occasion or just because breakfast should taste good! Cheers, dear!
That cream cheese must offset the lemon in such a delicious way, and I bet it just gives these scones the best texture! So yum 🙂
I can’t resist a good scone! Love the cream cheese in these!
What a great recipe for Mother’s Day!
I absolutely love homemade scones! This lemon version sounds delicious. Wish I had this to go along with my morning cup of coffee!
These are SUCH pretty scones, Jen! I’m so intrigued by the use of cream cheese in the dough! I’ll bet it makes them SUPER-tender and flaky inside! These would be just perfect for any Mother’s Day brunch table!