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.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 8
Ingredients
Scones
2 ¾cups(357g)all-purpose flour
⅓cup(66g)granulated sugar
1tablespoonbaking powder
½teaspoonbaking soda
¾teaspoonsalt
1tablespoonlemon zest, from 1 lemon
¾cup(125g)fresh strawberries, can also use frozen but do not thaw
¼cup(56g)unsalted butter, cold, cut into pieces
4ounces(113g)cream cheese, cold, cut into pieces
1tablespoonvanilla extract
1cup(240ml)buttermilk, cold
1tablespoonheavy cream, or milk
Lemon glaze
1cup(120g)confectioners' sugar
2tablespoonsfresh lemon juice
3tablespoonsmelted butter
½teaspoonsvanilla 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
Make ahead tip
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.