Name: Strawberry Scones with Lemon Icing Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups strawberries, stemmed and cut into small pieces; 2¼ cups all-purpose flour (plus more if dough is too sticky); 3 tablespoons sugar (divided); 1 tablespoon baking powder; ¼ teaspoon salt; 1 large egg (for dough); 6 tablespoons unsalted cold butter, cut into small cubes; ⅔ cup milk; 1 egg (for egg wash); 1 tablespoon Turbinado sugar (optional); 1½ cups icing sugar (also known as confectioners or powdered sugar); 2 tablespoons lemon juice

I absolutely adore making and sharing my Strawberry Scones with Lemon Icing Recipe because it brings together the freshest strawberries with a bright, tangy lemon glaze in a way that feels both indulgent and comforting. Whenever I bite into one of these scones, the juicy sweetness of the berries contrasts perfectly with the buttery, tender crumb, all enhanced by the zesty icing that adds just the right pop of flavor. It's one of those recipes that feels effortlessly elegant while still being easy and approachable enough to whip up any time I want a special treat for breakfast, brunch, or tea time.

Why You'll Love This Strawberry Scones with Lemon Icing Recipe

What truly sets this recipe apart for me is the wonderful balance of flavors. The strawberries bring a natural sweetness and a fresh fruitiness that feels light and summery, while the lemon icing adds a bright, slightly tart finish that keeps the scones from ever feeling too rich or heavy. I love how each bite offers a little surprise of juicy red berry peeking through the golden crust. It’s like a perfect little celebration of springtime or summer in your mouth.

One of my favorite things about this Strawberry Scones with Lemon Icing Recipe is how straightforward it is. I mean, the ingredients are simple, common pantry staples, and yet the results taste like you spent hours baking something truly special. The dough comes together quickly, and working the cold butter into the flour always gives me that satisfying crumbly texture I look for in scones. I also appreciate that it doesn’t require fancy equipment—just a bit of mixing, shaping, and baking, and you’re rewarded with incredible fresh scones.

In my opinion, these scones are perfect for so many occasions. They make a beautiful addition to a weekend brunch with friends, a casual afternoon tea, or even a light dessert after dinner. I’ve served them at holidays, garden parties, and cozy breakfasts alike. Whenever I want something that feels a little bit indulgent but not too complicated, this recipe is my go-to. Trust me, once you try this Strawberry Scones with Lemon Icing Recipe, you’ll find yourself looking for reasons to bake them again and again.

Ingredients You'll Need

The image shows fresh strawberries arranged in a white square bowl filled to the top with bright red strawberries with green leafy tops. Beside it, there is a wooden paddle holding a neat pile of strawberries with one strawberry held by a woman's hand picking it up. Surrounding these are small white bowls and containers holding white sugar, milk, a block of butter on a white butter dish, and a white bowl full of flour. All items are placed on a white marbled surface, giving a clean and fresh look. Photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe is also in its simplicity—the ingredients are all straightforward and familiar, each one playing a crucial role in creating the perfect texture, flavor, and look for these beautiful scones.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Strawberries: Fresh and diced small to give juicy bursts of flavor throughout each scone.
All-purpose flour: The foundation that gives structure to the scones and creates a tender crumb.
Sugar: Adds essential sweetness and helps strawberries macerate slightly.
Baking powder: Your leavening agent that makes these scones rise beautifully fluffy.
Salt: Just a pinch to balance and enhance all the flavors without being noticeable.
Egg: For richness in the dough and an egg wash to create a golden, shiny crust.
Butter: Cold and cubed to incorporate pockets of delicious flakiness as it melts during baking.
Milk: Adds moisture and helps bring the dough together with a tender texture.
Turbinado sugar (optional): Sprinkled on top for a delightful crunchy finish.
Icing sugar: The sweet base for the lemon glaze that ties it all together.
Lemon juice: Fresh lemon juice gives the icing just the right zing to brighten every bite.

Directions

Step 1: Preheat your oven to 400℉ and line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Then, chop your strawberries into small pieces and toss them with 1 tablespoon of sugar so they start releasing their juices and become extra flavorful.

Step 2: In a large bowl, combine the flour, salt, baking powder, and the remaining sugar. Add your cold, cubed butter, and begin cutting it into the dry ingredients using two knives or a pastry cutter. You want the mixture to look like small peas. If your hands are your preferred tools, work quickly to avoid warming the butter too much and losing that flaky texture in your scones.

Step 3: Gently fold the sugared strawberries into the flour and butter mixture to coat them evenly—this helps reduce sogginess later. In a small bowl, whisk together the egg and milk, then pour this liquid into the dry ingredients. Mix everything with a spatula until the dough just comes together, adding a little more flour if it feels too sticky. Turn the dough out onto a lightly floured surface and gently shape it into a 10-inch round disk.

Step 4: Slice the disk into 8 even triangles, much like slicing a pizza. Arrange these triangles on your prepared baking sheet with a little space between each one. Brush the tops with the remaining egg wash to encourage a gorgeous golden crust, and if you like, sprinkle with turbinado sugar for a delightful crunch.

Step 5: Bake the scones in the preheated oven for 20 to 30 minutes, checking for a deep golden brown color on top and a firm, springy texture. The smell of buttery, fruity scones baking fills my kitchen with the most amazing aroma at this point.

Step 6: While the scones cool slightly, whisk together the icing sugar and lemon juice until smooth and drizzle-able. Adjust the thickness by adding more lemon juice or icing sugar until you get the consistency you love. Drizzle the lemon icing over the warm scones just before serving, and get ready to enjoy a scrumptious treat.

Servings and Timing

This Strawberry Scones with Lemon Icing Recipe makes about 8 generous scones, perfect for sharing with family or guests. The prep time is roughly 15 minutes, with around 20 to 30 minutes needed to bake them to golden perfection. Total time is about 30 to 45 minutes depending on your oven and how long your dough resting and assembling takes. I’ve found these scones taste best served warm, so plan on a brief cooling time of 5 to 10 minutes before icing and serving.

How to Serve This Strawberry Scones with Lemon Icing Recipe

The image shows several golden-brown scones with a rough, crumbly texture and small pieces of red strawberries inside. In the center, two scones are stacked, showing the inside layers with juicy strawberry bits and a soft, flaky dough. The tops of the scones have a light drizzle of white icing. Around the scones, there are whole fresh strawberries and green mint leaves on a white marbled surface. The scene is bright and colorful, highlighting the contrast between the warm scones and fresh fruit. photo taken with an iphone --ar 4:5 --v 7

Whenever I serve these scones, I love pairing them with a simple accompaniment like clotted cream or lightly whipped butter. The richness complements the fruity and citrus flavors so nicely without overpowering them. A bowl of fresh strawberries or a light mixed fruit salad also makes a wonderful side that echoes the flavors inside the scones.

For presentation, I like to drizzle the lemon icing generously and add a little extra sprinkle of turbinado or coarse sugar on top to glisten under the light. Plating them on a pretty cake stand or a rustic wooden board instantly elevates their appeal. These scones are excellent for tea parties, brunch gatherings, or a cheerful weekend breakfast when you want to impress without stress.

As for beverages, I’m a fan of pairing them with a nice cup of Earl Grey or herbal teas like chamomile or lemon verbena to keep the citrus notes going. They also go surprisingly well with a light Prosecco or even a sparkling lemonade for a festive touch. I usually serve them warm to enjoy that melt-in-your-mouth buttery texture, but they are still delightful at room temperature if you’re enjoying them over a longer period.

Variations

One of the joys of this Strawberry Scones with Lemon Icing Recipe is how adaptable it is. If you want to switch things up, you can easily swap strawberries for raspberries, blueberries, or even chopped peaches for a different fruity flair. Adding a handful of chopped nuts like almonds or pistachios can add a wonderful crunch and extra richness.

If you’re looking for dietary modifications, these scones can be made gluten-free by using a 1-to-1 gluten-free flour blend—I recommend adding a little extra baking powder to help with lift. For a vegan version, substitute the butter with a plant-based alternative and use flaxseed or chia egg as a binder; just make sure your milk alternative is unsweetened so the flavors don’t get muddied. The lemon icing can be made with powdered sugar and fresh lemon juice without any dairy too.

If you prefer a different cooking method, I’ve even tried making these as drop scones or biscuits on a griddle for a quicker version, though you lose some of that classic scone shape and flakiness. For extra indulgence, you can mix some lemon zest into the dough as well to enhance that lemony brightness inside the scones, not just in the icing.

Storage and Reheating

Storing Leftovers

After enjoying your freshly baked scones, you can store any leftovers in an airtight container at room temperature for up to 2 days without losing much of their tender texture. To keep them from drying out, I like to layer them carefully with parchment paper in between if stacking, and avoid refrigerating as it tends to make scones dry and crumbly.

Freezing

These scones freeze wonderfully, which is great if you want to make a batch ahead. Just wrap each scone tightly in plastic wrap and place them together in a freezer-safe bag or container. They will keep well for up to 2 months and thaw quickly at room temperature. I always recommend freezing before you add the lemon icing for best results.

Reheating

To reheat, I prefer popping them in a warm oven at 325℉ for about 10 minutes or until they’re just warmed through and have regained some crispness on the outside. Avoid microwaving as it can make the texture a bit rubbery or soggy. After reheating, drizzle on fresh lemon icing or warm some icing and pour it over for that freshly glazed taste.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries work best for texture and flavor, you can use frozen strawberries if needed. Just be sure to thaw and drain them well to avoid excess moisture that might make the dough too wet or soggy.

How do I know when the scones are fully baked?

The scones should be golden brown on top and firm to the touch. You can gently press the center—it should spring back slightly. Baking times can vary by oven, so start checking around 20 minutes and adjust as needed.

Can I make the dough ahead of time?

Yes! You can prepare the dough, shape the scones, and store them covered in the refrigerator for up to 24 hours before baking. This is perfect for planning ahead and enjoying fresh scones in the morning.

What if I don’t like lemon icing?

If lemon isn’t your thing, you can swap the lemon juice for orange juice or simply dust the scones with powdered sugar. Another option is to serve with clotted cream or honey for a different but equally delicious experience.

Are these scones best eaten fresh or can they be stored?

They’re undoubtedly best eaten fresh and warm, straight from the oven. However, as mentioned, they keep well for a day or two if stored properly. Reheating helps restore their freshly baked texture and flavor.

Conclusion

I truly hope you give this Strawberry Scones with Lemon Icing Recipe a try because it’s one of those comforting yet exciting bakes that always lifts my spirits. The joyful burst of strawberry freshness balanced with the zesty lemon glaze feels like a little treat worth savoring every single time. Once you experience these scones, I’m sure they’ll become a cherished favorite in your recipe collection too. Happy baking!