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Fresh Strawberry Scones with Lemon Glaze are flaky and loaded with juicy strawberries! This is an easy breakfast the whole family will love! So good with a cup of tea or coffee!

Fresh Strawberry Scones with Lemon Glaze

Ashley Manila
Fresh Strawberry Scones with Lemon Glaze are flaky and loaded with juicy strawberries! This is an easy breakfast the whole family will love! So good with a cup of tea or coffee!
5 from 11 votes
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breakfast
Cuisine American
Servings 8 scones

Ingredients
 

  • 3 and 1/4 cups (390 grams) all purpose flour
  • 3/4 teaspoon salt
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup sugar
  • 1 Tablespoon lemon zest
  • 1 stick (113 grams) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg, beaten
  • 3/4 cup (170 grams) heavy cream
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 cup fresh strawberries, roughly chopped

For the egg wash:

  • 1 large egg, beaten
  • 1 teaspoon milk
  • 2 tablespoons sparkling sugar, for sprinkling

For glaze:

  • 2 tablespoons fresh lemon juice
  • 1 cup confectioners sugar, sifted

Instructions
 

  • Heat oven to 425°(F). Line a large baking sheet with parchment paper; set aside.
  • In a large bowl, mix flour, salt, baking powder, baking soda, sugar, and zest.
  • Cut the butter into small cubes then work it into the mixture (using your fingers) until lit resembles a coarse meal.
  • In a small bowl, whisk together the egg, cream, and lemon juice, then add to flour and butter. Use the fork to stir everything together until just moistened.
  • Add strawberries and gently stir into dough. Don’t worry if some of the berries break up a bit or don't stick in the dough; just shove them back in.
  • Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle.
  • Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
  • Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
  • Bake for about 18 to 20 minutes, or until light golden brown.
  • Cool for about 10 minutes, then make your glaze.

For the glaze:

  • In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.
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