Strawberry lemonade scones recipe

The classic flavors of sweet plump strawberries and tangy lemonade combine in these strawberry lemonade scones that will have you dreaming of summer.

In this recipe we transform a fruity summery drink into an equally delicious scone. Big plump strawberries, fresh lemon juice and lemon zest are added to a sweet scone dough and topped off with a lemonade glaze. These are great for Easter, baby showers or future summer pool parties.

Strawberry lemonade scones recipe

Inspired by munchkin munchies

Yields 8-10 servings, depending on size

Ingredients:

For the scones:

• 1-1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons cold unsalted butter or sweet cream butter
• 2 tablespoons white sugar
• Fresh lemon zest from 1 medium lemon
• 1 tablespoon fresh-squeezed lemon juice
• 1 large egg, beaten
• 1/4 cup cold buttermilk (use more if needed)
• 1 cup fresh strawberries sliced or cut into chunks

For the lemonade glaze:

• 1/4 cup powdered sugar
• 1 tablespoon fresh-squeezed lemon juice
• 1 teaspoon heavy whipping cream (use more as needed to obtain the desired consistency)
• 2 tablespoons raw or turbinado sugar as garnish (optional)
• Fresh lemon zest for garnish (optional)

Directions:

For the glaze:

1. In a small bowl add the powdered sugar, lemon juice and whipping cream. If you want to thin out the glaze add a small amount of whipping cream continuing to mix until you reach your desired consistency.

For the scones:

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and lightly spray with cooking spray, then set aside.
2. In a small bowl, add lemon zest, sugar, lemon juice, beaten egg, and buttermilk, mixing until combined.
3. In a large mixing bowl, sift together flour, baking powder, baking soda and salt. Cut in butter using a fork and your fingers until no large chunks of butter remain. Add in the wet ingredients continuing to mix until a stiff dough forms. Add in the strawberries and very gently fold them into the dough. (You do not want to crush the strawberries.)
4. Turn out the dough on a floured board. If the dough is still very sticky add a little bit of flour and gently knead it until you are able to handle it. Pat or press the dough until it is about 1 inch in thickness. Cut into 8 to 10 pieces and place on the baking sheet. Bake for 15 minutes or until the dough is cooked through and tops are just slightly brown. Allow to cool completely for 30-45 minutes.
5. Spoon or drizzle the glaze over the top of the scones. Sprinkle with extra sugar and fresh lemon zest. Allow the scones to “dry” about 1 hour to allow the glaze to harden. Store in an airtight container for several days.

More scone recipes

Cherry chocolate chip scones
Sweet Irish scones
Apple scones