Strawberry Lemon Scones

5 from 1 vote

Are you looking for the best flaky strawberry lemon scone recipe? You just found it. Add this to your to-do list soon!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Keyword: fluffy scones, scones with buttermilk, strawberry scones, whole wheat baked goods, whole wheat pastry flour

Servings: scones

1 ¼ cup all-purpose flour
¾ cup whole wheat pastry flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup chilled butter cut in ½ inch pieces. Remember you need this butter to be chilled the whole time. Then mix quickly and get stright into the hot oven.
⅓ cup buttermilk chilled
1 cup chopped strawberries
1 egg
⅓ cup heavy cream

2 cups powdered sugar
2 teaspoons lemon zest
½ teaspoon vanilla
fresh lemon juice You will use as much as you need to get it to the consistency you are looking for. I used about 3 tablespoons

Preheat Oven to 400 degrees. Line a baking sheet with parchment, if you are using it. It isn't necessary but makes for easy cleanup.
Place your all-purpose flour, whole wheat pastry flour, baking powder, sugar, and salt. Blend well. If you do not have a food processor, no problem, use a pastry cutter.
Add in your chilled butter and pulse 2 or 3 times. If you are using the pastry cutter, cut in until it resembles large peas.
Next, add in your egg and the buttermilk. Again, pulse or cut until it is well incorporated. When you add in the strawberries, I like to remove them from the food processor onto the countertop and gently knead them in.
You can cut your scones however you like, but I will tell you how I cut mine. Divide the dough in half. Gently press each half into a 6-inch circle. Then cut in half, and each half into thirds. Place the 12 pieces on your baking sheet.
Brush gently with the heavy cream and sprinkle with sugar. Move immediately into the hot oven.
Bake until they are a beautiful golden brown and risen. Remove from the oven.
Now on to the drizzle. Add your powdered sugar, lemon zest, vanilla, and 3 tablespoons fresh lemon quice to a boil. With a hand mixer or whisk, mix well. Check for consistency. If you need it thinner, add more lemon juice. Thicker? Add a little more powdered sugar.
Drizzle over your scones.
These are best eaten the day you make them. The fresh berries will make the scones too after more than a day.

Work quickly with cold ingredients. You want to make sure that everything stays chilled through the process. To do this, it is important to have all of your ingredients ready to use before you start making these scones. I cut up my butter into chunks and put them into the freezer beforehand, I keep my buttermilk chilled in the freezer as well.
Make sure your oven is well heated before you ever put the scones in. I bake these at 400 degrees, and you want to make sure your oven is every bit as hot as that before you get going.
For a beautiful golden-brown top I like to brush the top of the scones with either an egg wash or heavy cream as I did in this recipe. Sprinkle it with a tiny bit of sugar. That sugar will caramelize and create a beautiful coloring on the scones' top.
There are two methods for creating the scones. You can make them in a food processor as I show in the video, or you can grate the frozen butter and then mix it by hand that way. Either method created great results!
Make sure your fruit pieces are cut up fairly small. You don't want to have huge chunks of strawberries in the middle of your scones.