A Delicious Brunch Staple

by | Apr 2023

Strawberry Lemon Scones

Photo: Taylor Ellingson

Every year when winter starts to let up and we get the slightest taste of spring, I start craving bright and cheery flavors in my food. Lemon and strawberries are my favorite spring flavors when baking, and these Strawberry Lemon Scones are my go-to for a spring brunch. They’re light, flaky and bursting with lemon flavor. These are perfect for serving on Easter morning or for a fun baking project with your kids!

Strawberry Lemon Scones

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Serves: 8


  • 2 ¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • 1 Tbsp. lemon zest
  • ½ cup unsalted butter, very cold, grated*
  • 1 large egg
  • ¾ cup heavy cream
  • 1 Tbsp. lemon juice
  • 1 tsp. pure vanilla extract
  • ½ cup chopped strawberries

Lemon Glaze

  • 1 cup powdered sugar
  • 1 Tbsp. lemon juice
  • 1 Tbsp. heavy cream

*I freeze my butter for about 30 minutes, then grate it with a box grater, making it easier to  incorporate the butter into the flour.  Alternatively, you can dice your butter into very small cubes. 

Preheat the oven to 400 degrees F. In a large bowl, combine the flour, sugar, baking powder, salt and lemon zest, and stir to combine. Add in the grated butter and mix into the flour mixture with your fingers until it resembles coarse crumbs. Add in the egg, cream, lemon juice and vanilla extract, and stir together with a spatula. Before it’s completely combined, fold in the strawberries, and then mix until it forms one dough mass. (The strawberries are delicate so they will get a little smashed but that’s okay!) Transfer the dough to a floured surface and form into a one-inch thick circle. Cut the circle in half, and then cut each half into four triangle-shaped scones. Transfer the scones to a parchment-lined baking sheet. Bake for 20-25 minutes, until the scones are lightly golden brown and baked through. For the glaze, stir together the powdered sugar, lemon juice and heavy cream. Drizzle over the warm scones.

Contributed by Taylor Ellingson, a local cookbook author and food blogger at greensnchocolate.com. Find her @greensnchocolate on Instagram.


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