Strawberry Lemon Scones

Yes, another scone recipe. I just love scones! Always simple to make and very versatile. This combo came to me as I was thinking of something to bake for a new group I was attending. I love baking and sharing and I only had 2 hours before our group was meeting. Hmmm, what to make?

Didn’t take me too long to figure it out. Earlier in the day I had made a trip to Costco which resulted in a large quantity of beautiful strawberries sitting in my refrigerator. At first I thought I would just make strawberry scones but then realized how refreshing it would be to add lemon zest and a lemon glaze. What a great decision that was because they not only turned out delicious but I got many compliments!

Strawberry Lemon Scones

2 cups all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Zest from 1 lemon
7 tablespoons cold cut butter
1 egg
4oz container of Trader Joe’s strawberry yogurt
2 tablespoons milk
1/2 cup strawberries cut into small pieces and patted dry

Note: you can substitute 1/2 cup of sour cream or vanilla yogurt for the 4oz container of strawberry yogurt and milk. I just happened to have strawberry yogurt on hand and it was just shy of a 1/2 cup so I added some milk to fill the cup. Hope this makes sense!

Lemon Glaze

1 cup confectioners’ sugar
1-2 tablespoons freshly squeezed lemon juice


Preheat oven to 400 degrees. Mix flour, sugar, baking powder, baking soda, salt, and zest from 1 lemon in food processor. Add butter and process until butter is combined and resembles coarse meal. In small bowl combine, egg, strawberry yogurt, and 2 tablespoons of milk. Remember you can also substitute 1/2 cup of sour cream or any vanilla yogurt for the strawberry yogurt and milk. Add to food processor and pulse until dough forms a ball. Remove to a lightly floured surface and gently fold in fresh strawberries. Do not over work the dough. Just make sure the strawberries are somewhat incorporated. It may get a bit sticky so adding a light coat of flour to your hands may help. Divide dough into two balls. Pat each ball into a 3/4 inch thick circle. Cut each circle into 8 triangles, making a total of 16 mini scones. Place on a cookie sheet lined with parchment paper about 1 inch apart. Bake until golden, about 12-15 minutes. While scones are cooling make the glaze. Combine 1 cup of confectioners’ sugar with fresh lemon juice. You can use a spoon to drizzle glaze on the tops of each scone or dip each scone to coat top.


    • Jennifer Lewis

      Thank you! They turned out wonderful and everyone loved them. If you make them just be sure to pat your strawberries dry with paper towels before folding them into the scone dough. It can get a little sticky so coating your hands with a little flour to shape the ball will help too.

  • Emmy1251

    I made these this afternoon and they are totally delicious! My food processor is not big enough for this so I used my kitchenaid stand mixer. Mixed the first part with the whip/whisk attachment and the dough with the hook. Worked perfectly! My dough was more slimy once I added the strawberries and I thought for sure I had ruined it but they turned out beautifully! A little crunch on the outside and perfect soft texture on the inside. Moist and delicious!! I love it. Thank you!

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