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Lemon Scones with Strawberry Cream

Prep Time:

20 minutes

Cook Time:

10-15 minutes


9 Scones


About the Recipe

Indulge in a culinary delight that marries the refreshing zest of lemons with the delightful allure of strawberries—my recipe for delectable Lemon Scones with Strawberry Cream.
Prepare to embark on a tantalizing journey of flavors and textures as the buttery, flaky scones melt in your mouth, releasing bursts of tangy lemon throughout. Paired with a velvety strawberry cream, this delightful treat will transport your taste buds to a realm of pure bliss.
Whether enjoyed for a cozy breakfast, a leisurely afternoon tea, or a delightful dessert, these scones are sure to captivate your senses and leave you craving for more.
So, get ready to embark on a delightful baking adventure and discover the magic of this irresistible flavor combination!



2 1/2 cups All-Purpose Flour

1/2 cup Granulated Sugar

1 tablespoon Baking Powder

1/2 teaspoon Salt

3/4 cup Unsalted Butter (chilled and cubed)

1 Egg

1/2 cup Milk +2 tablespoons for wash

1/4 cup Heavy Cream

2 Lemons (zested)

1 tablespoon Vanilla Extract

Pearl Sugar for decorating (optional)

Strawberry Cream:

1 cup Whipping Cream (whipped)

1 cup Fresh Strawberries

1-2 tablespoons Granulated Sugar

1 tablespoon Lemon Juice


In a large mixing bowl, begin by combining the flour, sugar, baking powder and salt. Using a whisk, mix until well blended. Next, add in the chilled butter.

Cut the butter into tablespoon sized cubes. (The trick here is to use butter that is really chilled - not room temperature. This will ensure the fluffiest of scones).

Use your hands to incorporate the butter into the flour mixture. Pinch and squeeze the butter through the dry ingredients until you achieve a lumpy sand-like consistency. Do not over kneed!! You want it still to be a dry crumbly mixture.

In a seperate bowl, mix together your wet ingredients. With a whisk, mix together the milk, cream, vanilla and egg until everything is well blended.

Now incorporate the lemon rind into the milk mixture. Mix with the whisk again until the rind is well distributed.

Add the wet ingredients to the dry using a rubber spatula to fold everything together. Again, it is important not to over mix. You want a kind of loose, slightly crumbly dough that just holds it's shape together.

Next, flour your work surface generously. With a rolling pin, gently roll out the dough in a circular or rectagular shape. What is important is the thickness you leave the dough and that you do not want to over work or over roll the dough. You will end up doing it in batches. Roll out the dough on the first round until it is about 4cm thick (1 1/2 inches).

Then use a round cookie cutter (about 7-8cm in diameter) to gently cut out round circles. Place the cut circles onto a lined baking sheet.

Preheat your oven to 425F.

As your oven heats up, you can finish cutting out the rest of your scones. Gently gathering the remaining dough after each round of cookie cutting and putting it back together to roll it out once more.

Tip: Something I learned a few years ago is that you want to place your scones closely together on the baking sheet, not leaving too much space inbetween each (not like cookies). This will force the scones to rise upwards instead of outwards during the baking process, giving you nice tall scones, ready to fill!

Brush the scones with a bit of milk before baking and if so desired, a sprinkle of pearl sugar. Bake the scones for 10-15 minutes or until lightly golden and cooked through.

While the scones are baking, prepare the strawberry cream.

In a blender, combine your fresh strawberries, lemon juice and sugar. Blend until it is puréed. In a seperate bowl, use a handmixer to whip the whipping cream until stiff peaks form. Add your strawberry mixture to the whipped cream and gently fold in until well incorporated.

Serve with your freshly baked scones.

Bon ap!

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