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Strawberry Lemon Scones

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After testing countless scone recipes, these ended up being my absolute favorite. I hope you will love them as much as I do.

These strawberry scones are exactly the kind of treat you’ll keep coming back to. They come together with no fancy tools and feel like you got them a bakery. Soft and tendr on the inside, golden and lightly crisp on the outside, they’re perfectly sweet and packed with juicy strawberries in every bite.

A little lemon zest adds the best citrus aroma, while the butter and cream create the perfect crumb texture. I love to eat them just as they are but also if you like they pair nicely with a glaze on top. Perfect with some tea or coffee or toss a few in a picnic basket.

Ingredients You’ll Need

(Full measurements below in the printable recipe)

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Lemon zest
  • Salted butter (cold and cubed)
  • Heavy cream (plus extra for brushing)
  • Vanilla extract
  • Fresh strawberries (chopped)

Tips

  • Use cold butter straight from the fridge, this helps create flaky layers and a tender texture.
  • Wash and dry the strawberries thoroughly before chopping to prevent excess moisture from making the dough soggy.
  • Don’t overwork the dough, this keeps the scones tender and with the perfect crumb.
  • If your kitchen is warm, pop the shaped scones in the fridge for 10 minutes before baking to help maintain their rise.
  • Try replacing strawberries with raspberries or blueberries for variety.

Storage

These scones are best enjoyed the day they’re baked, but leftovers can be stored in container at room temperature for up to 2 days. Reheat in the oven for a few minutes to bring back that fresh-baked texture.

For longer storage, freeze unbaked scones on a tray until firm, then transfer to a freezer bag. Bake straight from frozen, adding 3–5 minutes to the baking time.

Variations

  • Swap the fruit – Try blueberries, raspberries, or chopped peaches.
  • Add a glaze – Mix powdered sugar with lemon juice or orange juice for a quick drizzle
  • Make them mini – Cut into smaller rounds or triangles for bite-sized scones (Adjust baking time if you change them in size)
  • Go dairy-free – Use plant-based cream (like oat or coconut)
  • Add texture – Sprinkle turbinado sugar on top for a crunchy finish

Featured Kitchen Tools

  • Click here to see all my favourite kitchen tools — from my go-to mixer to baking essential.

Strawberry Scones

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 8 scones
Course: Breakfast, Dessert
Ingredients Method

Ingredients
  

  • 250 g all-purpose flour (2 cups)
  • 65 g granulated sugar (1/3 cup)
  • 2.5 tsp baking powder
  • Zest of 1 lemon
  • 115 g salted butter cold and cubed (1/2 cup)
  • 180 ml heavy cream 35% (3/4 cup), plus 1 tbsp for brushing
  • 1 tsp vanilla extract
  • 115 g strawberries chopped (2/3 cup)

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, rub the lemon zest into the sugar with your fingertips until fragrant.
  3. Add the flour and baking powder, stirring to combine.
  4. Add the cubed butter and mix it into the flour with your hands until the mixture is sandy.
  5. Stir the vanilla extract into the cream, then pour it into the dry mixture.
  6. Fold in the chopped strawberries gently, without mushing them.
  7. Turn the dough onto a lightly floured surface and form into a 1-inch thick disk.
  8. Cut into 8 wedges and place on the prepared baking sheet.
  9. Brush the tops with the reserved cream and optionally sprinkle with sugar.
  10. Bake for 22–25 minutes, or until the scones are golden brown. Let cool slightly and enjoy warm.

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