Love strawberry lemonade? Then I have the perfect summer treat for you with these sweet, buttery strawberry lemonade scones. Filled with fresh strawberries and lemon for a pop of brightness, then drizzled with a tangy lemonade glaze, these mouthwatering strawberry scones with a twist are a deliciously sunny dessert sure to disappear lickety-split!
A Strawberry Scones Recipe with a Lemony Twist
With the warm season now upon us, utterly brimming with the flavor of fresh, delicious berries, I felt that hankering developing in me to get into my kitchen and play around with a new summery dessert!
One of my all-time most beloved berries to enjoy this time of year is strawberries, and each year, when they're at their peak of freshness and sweetness, I like to find new and delectably sweet ways to enjoy them.
Because I absolutely adore a good scone (you can check out my blueberry scones, my maple pecan scones, or my lemon-apricot scones), and can always use a shiny-new recipe for this rich, buttery and slightly crumbly treat, I thought I'd gather up my favorite berry and work some magic.
Now, I could've just stopped at whipping up some traditional strawberry scones, which are mouthwatering enough, but that just wouldn't be my style...
I wanted to go a little over the top with these homemade scones, in a bit of a whimsical direction, and settled on the flavor profile of one of our favorite summertime drinks, strawberry lemonade—yum!
Think fresh, sweet strawberries mingled with a kiss of lemon, baked into buttery scones, and drizzled with a finishing sweet touch of a zingy lemonade glaze.
Talk about the perfect summery goody!
My Recipe For Strawberry Lemonade Scones
One of the many things that I love about scones is how quick and easy they are to prepare.
There's no mixer required and relatively few ingredients to achieve that sweet, buttery flavor and delicate texture we love in scones.
For these strawberry scones, one could go in the direction of freeze-dried strawberries if fresh ones aren't in season.
But nothing quite beats the aroma and sweet-n-tangy flavor of fresh summer strawberries, so I love to dice those up to create that berry flavor in these scones.
And, of course, when it comes to creating that bright lemonade flavor, I like to add a good amount of lemon zest into the mix for tang, and even some juice into the glaze.
Here's a sneak peek at my strawberry lemonade scones recipe: (or just jump to the full recipe...)
- To get started, I add my dry ingredients to a large bowl, and whisk to blend.
- Next, I crumble in my cold butter (I like to use my fingers, but you can use a pastry cutter, fork, or knife if you prefer) just until it resembles pea-size pieces.
- Then, I add in the diced strawberries and gently toss them in the dry ingredients, then drizzle in the cold half and half plus the vanilla. I gently fold the liquid in just until incorporated.
- Next, I turn the dough out onto a work surface and pat it gently into a disc shape about ½ to ¾ inch thick, and cut into 8 wedges.
- I place the scone wedges onto my parchment-lined baking sheet, and chill for 15 minutes.
- Once chilled, I brush each strawberry lemonade scone with a touch more half and half, then bake for roughly 18 minutes.
- While the scones bake, I prep my glaze, then glaze the scones once cooled!
Strawberry Lemonade Scones
by Ingrid Beer
These strawberry lemonade scones are brimming with fresh, sweet strawberries and lemon, glazed with a zingy lemonade icing!
Yield: 8 scones
Nutrition Info: 330 calories per scone
Prep Time: 30 minutes
Cook time: 18 minutes
Total time: 48 minutes
Strawberry Scones Ingredients:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon plus 1 teaspoon lemon zest
- 6 tablespoons cold, unsalted butter, cut into pieces
- 6 ounces fresh strawberries, washed and dried very well, hulled, and finely diced
- ¾ cup cold half and half
- 1 ½ teaspoons pure vanilla extract
Lemonade Glaze Ingredients:
- 1 ½ cups powdered sugar
- 3 tablespoons lemon juice
- ½ teaspoon (heaping) lemon zest
- Begin by gathering and prepping all of your scone ingredients according to the ingredient list above to have ready and organized for use.
- Next, line a baking sheet with parchment paper.
- To a large bowl add the flour, sugar, baking powder, salt and lemon zest, and whisk to combine.
- Add in the cold butter, and using a fork, a pastry cutter or knives (I use my fingers), cut the butter into the dry ingredients until it resembles a pea-size crumble.
- Then, add in the diced strawberries, and using your hands, gently toss them in the dry ingredient just until combined.
- Next, slowly drizzle in the cold half & half, along with the vanilla, and using a spatula, gently fold the liquid into the dry ingredients just until everything is incorporated (take care not to over mix).
- Gather up the dough (it may be slightly sticky and crumbly, which is as it should be) and turn it out onto a lightly floured work surface. Pat the dough into a disc about ½” to ¾” thick, and cut into 8 scones, placing them onto the prepared baking sheet.
- Chill the scones in the freezer for 15 minutes, and preheat the oven to 425°, meanwhile.
- Once chilled, brush each scone lightly with a touch more of the half and half, then bake for 18 minutes, or until golden-brown, and place onto a wire rack to cool slightly.
- While the scones bake, gather and prep all of your glaze ingredients according to the ingredient list above to have ready and organized.
- To prepare the lemonade glaze, whisk together all of the ingredients in a bowl until smooth, thick and creamy. Set aside.
- Once the strawberry scones have cooled, drizzle them with the glaze and allow it to set for a few minutes before enjoying.
Tips & Tidbits for my Strawberry Lemonade Scones recipe:
- Fresh strawberries for best flavor: If fresh, sweet berries are available, opt to dice those up and use them. If not, you can use about ½ cup of freeze-dried strawberries instead. If you choose freeze-dried berries, add a bit more liquid to the dough, about another ¼ cup of half and half. The freeze-dried berries tend to suck moisture out, so you need to add a bit more liquid in so the scones aren't too dry.
- Half and Half, or cream: I like to stick to half and half for my scones here, but if you're craving slightly more decadent scones, substitute heavy cream. They'll taste a little richer, and a bit more tender due to the higher fat content.
- Chill the scone dough: To keep the butter nice and cold, and prevent the scones from spreading too much when baking, place the cut scone wedges onto a baking sheet and into your freezer for 15 minutes while you preheat the oven.
- Freshly baked scones taste best: For the best consistency and texture, serve your scones the day that you bake them. They tend to become a bit moist and less crumbly after a day or two from juice leaching out of the fresh strawberries, though they still taste great!
Hungry for more delectably sweet strawberry treats? Check out these Strawberry Oatmeal Bars, this fresh Strawberry Jam, these Strawberry Lemon Cream Tartlets, this Strawberry Cake, or these Strawberry Sundae Cupcakes!