Strawberry Scones with Lemon Glaze Recipe
Strawberry Scones with Lemon Glaze Recipe photo by Taste of Home

Strawberry Scones with Lemon Glaze Recipe

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3.5 14 13
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You won’t believe how tender these rich, buttery scones are. The lemony glaze is a lip-smacking treat! —Kathy Harding, Richmond, Missouri
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 8 servings


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons cold butter, cut into 1/4-inch cubes
  • 1-1/4 cups plus 2 tablespoons heavy whipping cream, divided
  • 1 cup frozen unsweetened strawberries, chopped
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon butter, melted
  • 1 tablespoon 2% milk

Nutritional Facts

1 each: 468 calories, 24g fat (15g saturated fat), 79mg cholesterol, 376mg sodium, 60g carbohydrate (33g sugars, 1g fiber), 4g protein


  1. Heat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/4 cups cream just until moistened. Fold in strawberries. Turn onto a floured surface; knead 10 times.
  2. Pat into a 9-in. x 7-in. rectangle. Cut in half horizontally. Cut each half into four rectangles; separate and place on a greased baking sheet. Brush with remaining cream.
  3. Bake for 25-30 minutes or until golden brown. Cool on a wire rack for 5 minutes. For glaze, in a small bowl, combine the confectioners' sugar, lemon juice, butter and milk; drizzle over warm scones. Serve warm. Yield: 8 scones.
Originally published as Strawberry Scones with Lemon Glaze in Simple & Delicious August/September 2010, p44

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Reviewed Jun. 8, 2014

"These tasted okay if what you're looking for is a strawberry biscuit. This is not a scone."

Reviewed May. 2, 2014

"Ok, I'm confused, my dough was very dry. I used the exact amounts called for...."

Reviewed Mar. 14, 2014

"Scone dough is supposed to be a bit sticky and rough....adding too much flour to make it not sticky can result in a heavy scone. Just flour your hands a bit and pat out gently."

Reviewed May. 16, 2012

"Not sure why others have had issues. I chop the berries, then freeze them on wax paper before adding. Perfect every time!"

Reviewed Apr. 2, 2012

"My husband and I love this recipe. The dough was very sticky with all the cream but I just dumped it out on a very floured surface and then sprinkled with more flour before I kneaded and then only kneaded ten times like it stated. I sprinkled more flour on it when it felt too sticky and then once more when I was patting them into the rectangle shape. I agree that half the glaze would have been enough but my husband loved it so much he completely covered his scones. They turned out very light and fluffy for me and I think that is because I didn't over knead. We are definitely making these again."

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