These flaky scones have a fresh zesty flavour of lemon and the sweet strawberries throughout with a lemon glaze makes this a perfect summer breakfast or afternoon treat!
Just love it when fresh strawberries are in season. This fresh sweet berry is so versatile and makes a wonderful addition to many treats, desserts, salads and why not make a compote, jam, a preserve or a sauce to drizzle over ice cream, a cheesecake, custard well, the list goes on.
Strawberries season start in the spring here in Ontario. These hydroponic strawberries are grown in greenhouses without pesticides and they have a wonderful sweet flavour. In June, they are so plentiful as they are harvested and sold at markets and grocery stores. There is a variety called everbearing strawberries that grow in the spring and again they produce more berries in early fall. It’s such a treat to be able to enjoy these berries throughout the spring, early summer and early fall.
MAKING THESE DELICIOUS SCONES
Spelt flour: my preference of flour to use, and you can easily substitute for all purpose flour
Sugar: I like to use raw fine sugar, again, regular white sugar can be used
Baking powder: a leavening agent to help the scones rise
Salt: I tend to use Himalayan and again, regular white salt works; salt is need to enhance the flavours
Lemon zest and juice: adds a delicious tangy flavour
Butter: I use unsalted butter
Milk: I have used coconut milk, almond milk and regular milk when making scones, any of the options will work
Egg: only one needed, adds structure to the scones
Vanilla: adds a lovely flavour
Strawberries: I used fresh strawberries, and if you use frozen for this recipe
Lemon glaze: powdered sugar, milk and lemon is all you need to make this glaze
FAQ
Can I use frozen strawberries instead of fresh? Yes you can, I would suggest to add them frozen, don’t thaw before adding.
Can I use regular milk for this recipe? I most often use either coconut, almond or oat for my recipes, and the odd time use regular cow’s milk, so any of these work for this recipe.
Lemon Strawberry Scones
Equipment
- Baking sheet
Ingredients
- 2 cups light spelt flour (all-purpose flour)
- 1/4 cup raw fine sugar
- 2 tbsp baking powder
- 1/4 tsp Himalayan salt
- 1 tsp lemon zest
- 1/2 cup cold unsalted butter
- 1/2 cup coconut milk/oat/almond/milk
- 1 egg
- 1 tsp vanilla extract
- 2 tsp lemon juice
- 3/4 cup fresh strawberries, cut into small pieces (frozen can be substituted, but don't thaw)
Lemon Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp lemon juice
Instructions
- Preheat oven to 400°F.
- In a large bowl, measure flour, sugar, baking powder, salt and lemon zest.
- Grate cold butter using a grater or cut cold butter into flour mixture with either a pastry blender, a fork or your fingers to break the butter into small pea-size pieces.
- Measure and whisk milk, egg, vanilla and lemon juice into a measuring cup or small bowl. Then slowly combine to the flour mixture, until no flour is visible. Gently fold in strawberries. The dough should be moist. If the dough is sticky, add flour to your hands.
- Using your hands, gently press dough onto floured surface shaping into a circle to about one inch thickness. Using a chef’s knife, cut the circle into 8 equal slices.
- Carefully separate slices, and place on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until golden in colour. Cool on a cooling rack before serving.
- Lemon Glaze: Whip together the powdered sugar, milk, and lemon. Drizzle over scones and serve.
Nutrition
How to make this recipe:
In a large bowl, measure flour, sugar, baking powder, salt and lemon zest. Grate cold butter using a grater or cut cold butter into flour mixture with either a pastry blender, a fork or your fingers to break the butter into small pea-size pieces. Add the liquid ingredients and combine to the flour mixture, until no flour is visible.
Gently fold in strawberries. The dough should be moist. If the dough is sticky, add flour to your hands. Using your hands, gently press dough onto floured surface shaping into a circle to about one inch thickness. Using a chef’s knife, cut the circle into 8 equal slices.
Carefully separate slices, and place on a baking sheet lined with parchment paper. Bake for 25-30 minutes, at 400°F. Once the scones are golden in colour, and have baked for 25-30 minutes, remove from oven, and allow to cool on a cooling rack before adding lemon glaze or serving.
If you choose to add the lemon glaze, whisk together the powdered sugar, milk, and lemon. Using a spoon, drizzle over scones, serve and enjoy!
