Strawberry Lemon Scones

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These light and fluffy Strawberry Lemon Scones are a sweet way to start your day! Perfect for a quick and easy breakfast that will last all week. Made with fresh strawberries, these taste like a summer morning and pair perfectly with a strong cup of coffee.

yummy fluffy strawberry lemon scones

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Strawberry Lemon Scones are also great for a light, healthy dessert. The sweet strawberries make this recipe the perfect way to end a delicious meal, especially paired with a creamy bowl of vanilla ice cream!

delicious strawberry lemon scones

Ingredients To Make Strawberry Lemon Scones

  • flour
  • fresh strawberries
  • sugar
  • baking powder
  • vanilla extract
  • sea salt
  • eggs
  • coconut oil
  • lemon
  • lemon juice
  • ice water
    Lemon Glaze:
  • sugar
  • lemon juice
  • vanilla extract
ingredients to make strawberry lemon scones

How to Make Strawberry Lemon Scones

First, preheat the oven to 400° and line a large cookie sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Then add in the eggs, coconut oil, lemon juice, lemon zest, and ice water. Mix until dough forms and all ingredients are well combined.

Next, carefully mix the strawberries into the dough. Be careful not to over mix them, you don’t want to squish or crush them.

mix ingredients of the strawberry lemon scones

Turn the flour onto a lightly floured counter surface, form dough into a circle, slice into 8 triangle pieces.

slice the strawberry lemon scones evenly

Place pieces onto a baking sheet, spacing them evenly apart. Bake for 24-28 minutes until the edges are very light golden and the tops become cracked.

bake the strawberry lemon scones on a cookie sheet

While the scones bake, mix the glaze ingredients together in a small bowl. Let scones cool for at least 10 minutes, then drizzle glaze over top and serve.

Tips & Notes

Substitutions for Strawberry Lemon Scones

  • Flour: make these scones gluten free by using a gluten free 1-1 baking flour blend.
  • Coconut Oil: use butter to replace the coconut oil if you don’t have any on hand.

How to Store

Store any leftovers in an air tight container for up to 5 days, if they last that long! You can also throw leftovers in the freezer if you want to save them for a longer period of time. Freeze already baked scones or the raw dough for up to three months. If freezing the dough, when ready to use allow to thaw fully then continue to follow directions to bake them.

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Strawberry Lemon Scones

Course: BreakfastDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

These light and fluffy Strawberry Lemon Scones are a sweet way to start your day! Perfect for a quick and easy breakfast that will last all week!

Ingredients

  • 3 cups flour

  • 3/4 cup fresh diced strawberries

  • 3 tablespoons sugar

  • 5 teaspoons baking powder

  • 2 teaspoons vanilla extract

  • 1/2 teaspoon sea salt

  • 2 eggs

  • 1/4 cup melted coconut oil

  • 2 tablespoons ice water

  • zest from 1 fresh lemon

  • 4 tablespoons lemon juice

  • Lemon Glaze:
  • 1 cup powdered sugar

  • 2 tablespoons lemon juice

  • 1/4 teaspoon vanilla extract

Directions

  • Preheat the oven to 400°. Line a large cookie sheet with parchment paper
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add in the eggs, coconut oil, lemon juice, lemon zest, and ice water. Mix until dough forms and all ingredients are well combined.
  • Carefully mix the strawberries into the dough. Turn the flour onto a lightly floured counter surface, form dough into a circle, slice into 8 triangle pieces
  • Place pieces onto a baking sheet, spacing them evenly apart.
  • Bake for 24-28 minutes until the edges are very light golden and the tops become cracked.
  • While the scones bake, mix the glaze ingredients together in a small bowl.
  • Let scones cool for at least 10 minutes, then drizzle glaze over top and serve.

More Lemon Recipes:

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog


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