Lemon Strawberry Scones


Lemon Strawberry SconesScones, lemon and strawberries are ideal together, and it’s a combination that I wish I had thought to make sooner! Paired with poppy seeds, I have little doubt that you’ll enjoy these as a late summer treat. As always, the best scones are made by not overmixing the dough; doing so will result in a tough, not so tasty batch. Also take care when mixing in the strawberries. A pink batter, while pretty, may not be the look you’re going for :) Finally, I wouldn’t go so far to call these “healthy,” but a few simple swaps, such as substituting whole wheat flour {which I did} for all-purpose or replacing the cream with half-and-half {which I didn’t do}, will help lessen the guilt factor a bit. Delicious? You bet.

Lemon Strawberry Scones Adapted from Sally’s Baking Addiction


  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 6 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 2 teaspoons poppy seeds
  • 8 tablespoons butter, grated
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup fresh or frozen {do not thaw if using frozen} chopped strawberries

to make

  1. Preheat oven to 400ºF.
  2. In a large bowl, mix together the flours, sugar, baking powder, salt, lemon zest, and poppy seeds.
  3. Using a pastry cutter or two knives, cut in the grated butter. Your mixture should resemble coarse crumbs.
  4. Whisk in the cream, vanilla, and egg.
  5. With a rubber spatula, stir in the strawberries. Mix until the dough is just moistened.
  6. Grease a baking sheet.
  7. On a lightly floured surface, shape the dough into a ball. If it is not sticking together whatsoever, a half teaspoon of water should help! Roll the dough into a circle. Using a sharp kitchen knife, cut the dough into eight wedges. Transfer the scones to the baking sheet.
  8. Bake for eighteen to twenty minutes, or until the scones are a golden brown.
  9. Let cool, and enjoy!

Have a lovely evening!



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