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lemon strawberry scones on a tier tray

Lemon Strawberry Scones

Bright with citrus and delicately tender, these scones—adapted from a TeaTime magazine recipe with a few helpful notes—are a summertime delight. Perfectly at home with clotted cream and jam, they bring a refreshing touch of elegance to any tea table.
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Servings 10 scones

Ingredients
  

  • 2 1/2 cups all purpose flour (This is roughly 240-260g)
  • 1/3 cup granulated sugar
  • 1 Tbsp baking powder
  • 1/2 tsp fine sea salt
  • 1 Tbsp lemon zest
  • 1/3 cup cold unsalted butter, cubed (This is roughly 5.5 Tbsp) I like to stick my cubed butter in the freezer until ready to use.
  • 1/2 cup heavy whipping cream (plus more for topping scones before baking)
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract
  • 1/2 cup chopped freeze dried strawberries, divided in two

Instructions
 

  • Preheat your oven to 375° F (190° C). Line a rimmed baking sheet with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
  • Using a pastry blender or your fingertips, cutter butter into the mixture until it resembles course crumbs.
  • In a small bowl, whisk the cream, egg, and vanilla. Add this to your flour mixture until a shaggy dough begins to form. Gently bring the mixture together with your hands until the dough comes together. If the mixture is too dry, add cream 1 Tbsp at a time. The dough should be somewhat firm.
  • Turn your dough out onto a lightly floured surface and knead gently until smooth by patting the dough down and folding in half 4-5 times. Do not overmix, or your scones will be tough.
  • Using a rolling pin, roll out the dough to 1/2 inch (~1.25cm) thickness, and cut a line down the middle. Scatter half of your strawberries over one HALF of the dough. Repeat this step once more, then gently do a final roll out of your dough to 3/4inch (~2cm) thickness.
  • Using a 2 1/4 inch (~5.5cm) round cutter dipped in flour, cut out as many scones as possible from the dough. Do not twist your cutter as you push down. Reroll your scraps as necessary.
  • Place scones 2in (~5cm) apart on the baking sheet. Place baking sheet in the freezer 15 minutes.
  • Brush the tops of scones with remaining cream, and bake until golden brown - 12-15 minutes. Serve warm, and enjoy!

Notes

  • Freezing ahead: To freeze, prepare through step 7, and set on a baking sheet. Cover the baking sheet tightly and flash freeze for at least three hours on your baking sheet. Once frozen, you can remove them to a ziploc bag. To bake, simply follow the baking instructions from frozen - you may need to add 3-5 minutes to the baking time.