These sweet and bright Strawberry Scones With Lemon Glaze are the best way to start your morning. Made with fresh strawberries, buttermilk, mint, and a vibrant lemon glaze, you’ll have the most perfect, tender, and flaky scones to enjoy with clotted cream and jam.Jump to Recipe
The best strawberry scones
You’re in luck! This recipe for Strawberry Scones With Lemon Glaze is the perfect excuse to use up the extra strawberries you have laying around. So soft, flaky, and made with fresh Alpenrose Dairy, these are the best scones ever.
This post is a collaboration with Alpenrose Dairy. All opinions are my own.
Do you remember the milkman coming to your home when you were little? I do. It was so fun to see what was being delivered to your doorstep that week.
Exciting news: you can now experience that same childhood memory in the Portland area! Alpenrose brought back the milkman/woman with weekly or biweekly deliveries right to your doorstep. All you do is use this link to sign up for a free account, download their free app, and start adding items to your order. It’s that easy!
Alpenrose Dairy products are always fresh, local, and delicious. I signed up for a free account to make these strawberry scones with their farm-fresh unsalted butter, buttermilk, and half and half. Receive $15 off your first order when you sign up for your own account with the code LENASKITCHEN.
There are no other charges, subscriptions, or service fees when you sign up. Plus, you can easily skip your order or cancel at any time. Their service is designed to be flexible and you can customize your order until 2pm the afternoon before your delivery day.
Serve these tender and moist homemade scones with the traditional clotted cream, butter, and strawberry jam. I especially love them as a sweet treat after indulging in Smoked Salmon Eggs Benedict and Potato Latkes first thing in the morning. They’re a must-have and sweet addition to any brunch or breakfast.
What do I need to make scones from scratch?
- Strawberries – The star of the show! Use fresh strawberries that are bright red with vibrant green tops. You need enough berries for the filling and some to press into the tops of the scones (for a beautiful presentation)
- Mint – Because mint and berries together are a dreamy combo! Use fresh leaves or feel free to leave the mint out if you prefer.
- Flour – All purpose works well or you can use pastry four for an even lighter scone.
- Unsalted butter – Use cold Alpenrose unsalted butter for the flakiest scones.
- Buttermilk – The cultures in Alpenrose buttermilk react when combined with a rising agent like baking soda. This will give you the fluffiest scones with a nice bright flavor.
- Half and half – Dressing the cut scones with Alpenrose half and half will help the unbaked scones brown and crisp in the oven.
- Lemon – Fresh lemon zest and juice add brightness to the scones and glaze.
- Confectioner’s sugar – For the lemon scone glaze.
How to make perfect strawberry scones
Combine the diced strawberries, mint, and sugar in a bowl to make the strawberry filling. Let them sit for 10 minutes, then drain.
Make the dough by whisking the dry ingredients and lemon zest in a bowl. Use a pastry cutter or fork to cut the cold butter into the flour mixture until the dough resembles coarse sand. Make a well in the middle and pour in the buttermilk and strawberry filling. Mix to combine.
Knead the dough on a floured surface, form it into a round disk, then wrap it up and freeze for 15 minutes.
Afterward, cut the dough into 8 wedges. Brush each one with Alpenrose half and half, press sliced strawberries into the top, and add a sprinkle of sugar. Bake the scones until they’re lightly browned.
While they bake, make the glaze by whisking the confectioner’s sugar and lemon juice together. Pour the glaze over the slightly warm scones, let it set, then enjoy!
Can I use frozen strawberries?
Fresh strawberries are much easier to work with and taste better than frozen strawberries. They don’t leak as much or run the risk of making the dough too wet.
If frozen berries are all you have on hand, thaw them before adding them to the dough. Cut the berries into small pieces and dry them really well with paper towels.
Tips and tricks
- There are a few secrets to light and fluffy scones: using cold butter, not over mixing the dough, and using Alpenrose buttermilk and baking soda for a better rise.
- Freezing the dough before baking is important – don’t skip this part! If you don’t freeze the dough, the scones won’t be as tender or flaky and will spread.
- Don’t overmix the dough. You should still see balls of butter about the size of chickpeas when you’re done cutting in the cold butter.
- To make grating butter easier, put the butter in the freezer at least an hour before you plan to grate it. I use a cheese grater. Once you’ve grated all the butter, put it back in the freezer until ready to use.
- Feel free to replace the strawberries with any kind of berry you like! Blueberries, blackberries, and even raspberries would be so delicious.
- Add lemon zest or vanilla extract to the glaze for added flavor and specks of yellow.
Freezing and storing scones
Freeze the scones before or after baking! When the dough is ready, wrap it well in plastic and freeze it for up to 2 months. You can even shape the dough into the scone wedges before freezing so you can just pop them on the baking sheet and bake from frozen.
Freeze the baked scones without the glaze and in an airtight container or Ziploc bag for up to 2 months. Let them defrost first, then add the glaze.
To store leftovers, keep the baked and glazed scones in an airtight container at room temperature. They should stay fresh for 1 or 2 days, or you can keep them in the fridge for longer.
More fruity desserts to try
If you try these Strawberry Scones With Lemon Glaze, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Strawberry Scones With Lemon Glaze
- 1 ½ cups strawberries cut into 1/2-inch dice
- 1 tbsp fresh mint chiffonade
- 1 tbsp granulated sugar
- ⅓ cup granulated sugar
- 3 cups all-purpose flour
- ½ tsp kosher salt
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 2 tbsp lemon zest
- ¾ cup Alpenrose unsalted butter frozen and grated
- 1 cup Alpenrose buttermilk
- 3 tbsp Alpenrose half and half for brushing scones
- 2 strawberries sliced for topping scones
- 1 tbsp sugar coarse, for topping scones
- ½ cup confectioner’s sugar sifted
- 2 tbsp lemon juice
- To start, combine the diced strawberries, mint, sugar and vanilla in a bowl and toss to combine. Let them sit for 10 minutes to combine flavors, then strain any liquid.
- Combine the flour, lemon zest, sugar, baking powder, salt, and baking soda in a large bowl. Add the cold grated butter and either cut with a pastry cutter or a fork until the mixture looks coarse. (You should still see pieces of butter/flour “balls” about the size of chickpeas)
- Make a well in the middle and add the buttermilk and the strawberry mint mixture. Mix until just combined. Don’t over mix.
- Turn out onto a floured work surface and gently knead the dough until everything is incorporated. Pat the dough into a flat round disk about 1 inch thick. Wrap the disk in plastic wrap and freeze for 15 minutes.
- Preheat the oven to 400ºF.
- Use a large sharp knife to cut the disk into 8 wedges. Gently transfer the wedges, placing 1” apart on a baking sheet lined with a silpat or parchment paper. Brush the tops of the scones with half and half, then press a slice of strawberry on top. Sprinkle coarse sugar on top.
- Bake for 12-15 minutes or until lightly browned. In the meantime, prepare your glaze.
- Once done cooking, remove from the oven and let cool on a wire rack. Drizzle with lemon glaze while still slightly warm.
- Whisk 1/2 cup confectioner’s sugar and 2 tablespoons lemon juice until your mixture becomes pasty. Add more sugar or juice to achieve desired consistency.
- Serve with a side of your favorite jam, Alpenrose unsalted butter, coffee, tea, or a cold glass of Alpenrose milk.
- To make grating butter easier, put the butter in the freezer at least an hour before you plan to grate it. I use a cheese grater. Once you’ve grated all the butter, put it back in the freezer until ready to use. Of course, you can also opt to just use chilled and cubed butter.
- You also have the option to divide your dough into two 3/4 inch thick, 6-diameter rounds, cutting with a cookie cutter.
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