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Strawberry Scones with Lemon Glaze

 Strawberry Scones with Lemon Glaze
You won’t believe how tender these rich, buttery scones are. The lemony glaze is a lip-smacking treat! —Kathy Harding, Richmond, Missouri
8 ServingsPrep: 25 min. Bake: 25 min.


  • 2 cups King Arthur Unbleached 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


  • 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.
  • 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.
  • Bake for 25-30 minutes or until golden brown. Cool on a wire rack for

2 of 2

Strawberry Scones with Lemon Glaze (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 scone equals 468 calories, 24 g fat (15 g saturated fat), 79 mg cholesterol, 376 mg sodium, 60 g carbohydrate, 1 g fiber, 4 g protein.