Skip to Content

Strawberry Scone Recipe with Lemon Glaze

This Strawberry Scone Recipe with Lemon Glaze is wonderful breakfast or brunch treat.

Strawberry Scone Recipe with Lemon Glaze |

I am forever on the lookout for the perfect scone recipe. Scones are something I could eat every morning for the rest of my life but only when they’re tender and soft. Far too many are dry and flavorless making them something I’d rather use as a door stop. But this scone recipe? This scone recipe comes out just the way I love them every time.

These strawberry scones are soft with a tender crumb, not too sweet with a wonderful strawberry flavor. The glaze adds sweetness, too, so don’t skip it as they won’t be sweet enough without it. And it makes such a pretty gloss on them that you’ll love how pretty they are. I have another scone recipe that I love to make although it’s savory and not something I’d serve for brunch (but I will, of course, share it with you soon). I also came across this Blueberry Scone Recipe that looks amazing!

Strawberry Scone Recipe with Lemon Glaze |
Strawberry Scone Recipe with Lemon Glaze |

More delicious breakfast recipes:

Strawberry Scone Recipe with Lemon Glaze |

Strawberry Scones with Lemon Glaze

Yield: 0



  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 1/2 cups chopped, fresh strawberries
  • 1 cup heavy cream, plus more for brushing the scones

Lemon Glaze

  • 1/4 cup freshly squeezed lemon juice
  • 1 cup powdered sugar
  • 1 tablespoon unsalted butter
  • 1 lemon, zest finely grated


  1. Preheat the oven to 400 degrees F.
  2. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the strawberries into the batter. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  3. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
  4. You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.


recipe adapted from Tyler Florence.

Kristy Bernardo
Latest posts by Kristy Bernardo (see all)


Monday 22nd of April 2013

I hope the boy made a full recovery.

These scones turned out wonderfully. I love the combination of strawberry and lemon.

the wicked noodle

Thursday 25th of April 2013

He did! I followed up some time later and reports were that he is just fine now.

So glad you enjoyed the scones! They're one of my favorites.


Thursday 28th of June 2012

That is so scary. I hope that he is well now :( ION, the scones and the lemon lemon glaze look incredible.


Tuesday 26th of June 2012

It is really sad that a boy of that age to go through all that. I am so glad to hear that he survived. Otherwise the foods are awesome, they look yummy. Though fathers day is over I will still try and make them.

Sylvie @ Gourmande in the Kitchen

Thursday 21st of June 2012

That's a frightening reminder of how quickly accidents happen, I hope he's not suffered any long term effects from it.


Tuesday 19th of June 2012

i have got to try that recipe

Skip to Recipe