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Welcome Spring with these Strawberry Lemon Scones!

Updated: Mar 28

photo of strawberry scones with a lemon icing drizzle on a white plate with a very large strawberry in front.


2 cups all-purpose flour

1/4 cup sugar

1 1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup cold unsalted butter

1 cup chopped strawberries

2/3 cup buttermilk


powdered sugar

lemon juice (bottled or fresh)


1.Preheat oven to 400 degrees and line a baking sheet with parchment paper sprayed lightly with non-stick cooking spray.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Grate the cold butter with a cheese grater into the flour mixture and combine until it looks like coarse crumbs using a fork or pastry blender (check this one out at it comes with a dough cutter/scraper - it's what I use to cut the scones and it's one of my all-time favorite kitchen tools!)

4. Gently toss in the strawberries.

5. In a small bowl, mix the buttermilk and vanilla together.

6. Add the buttermilk and vanilla mixture into the dry ingredients just until incorporated -

do not over-mix. The dough will be slightly crumbly.

7. Transfer the dough onto a lightly floured surface and knead until the dough comes together.

8. Gently roll the dough to the desired thickness, or simply press with your hands. Typically, the dough is formed into a circle and the scones are cut like pie wedges. For the above photo, I formed the dough into a rectangle and cut into smaller squares to yield more.

9. Either way you choose, place the cut scones onto the baking sheet lined with parchment paper, brush the tops with a little milk or cream and sprinkle with a little coarse sugar.

10. Bake for 20 to 22 minutes or until the tops are golden brown. Cool on a wire rack.

Lemon Drizzle Icing:

1.Simply combine the powdered sugar with the lemon juice until it is the desired consistency - not too runny but thin enough to work with. I used about 1/4 cup powdered sugar with 2 to 3 tbsps. bottled lemon juice. I also added 1 tbsp. of lemon juice powder for extra tartness. (The tartness of the lemon along with the sweetness of the sugar results in an undeniable explosion of flavor that really compliments the fruit in the scone!)

2. Transfer the icing into a small plastic bag and just barely cut off one corner at the bottom if you want to squeeze the icing on top in a zig-zag pattern like I did. Otherwise, you can just spread a thin layer over the top of each scone using a butter knife or rubber spatula.

(Allow the scones to cool completely before icing.) Enjoy!

*Note: In the above photo, I substituted half of the buttermilk with some of my sourdough starter, but I've done the recipe both ways and both are amazing! Sourdough has a lower glycemic index, so it's just good for you! Besides the wonderful homemade bread, I've made pizza crust, tortillas, cinnamon rolls, sourdough pancakes, crackers, and even pop tarts with my sourdough starter, it's super fun, but maintaining a starter is a bit of a commitment! A starter needs to be fed routinely, and did you know that some have been passed down for generations? If you're interested in trying it out for yourself, here's the culture I started with's.

Also, these strawberry lemon scones don't necessarily call for strawberries! You can substitute any other seasonal berries for strawberries. But right now, strawberries are in abundance because they are in season which means the price is right! Even though I'm in Idaho, I found these beauties at the grocery store, and they were grown in California. Being from California, I remember the strawberries were plentiful there this time of year. Matter of fact, there was a little fruit stand not too far from that little country hospital where I worked that had the absolute best strawberries - some being the size of a baseball! True Story!

For more true stories pick up a copy of Off the Chart A Nurse's Journey of Heart and Humor

For more recipes like this one -

Check out this lemony sugar cookie recipe Best Spring Cookies

My favorite Strawberry and Spinach Salad recipe

and for an Easter brunch this amazing Spinach and Mushroom Crustless Quiche

And be sure to check out all the pages on the website!

There's fun, food and stories too!

Published by Jennifer Tipton / This post may contain affiliate links.

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