Strawberry Lemonade Scones

Name: Strawberry Lemonade Scones
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1/4 cup buttermilk (60g); 2 cups all-purpose flour (240g); 1/2 cup sugar substitute (92g); 1 Tbsp baking powder; 2 tsp lemon zest; 1/2 tsp salt; 5 Tbsp cold unsalted butter (70g); 3/4 cup plain 2% Greek yogurt (170g); 1 tsp vanilla extract; 1 cup fresh strawberries (140g); 1 Tbsp coarse sugar or turbinado sugar; 1 cup confectioners sugar (or substitute); 2 Tbsp fresh lemon juice; 1 Tbsp heavy cream or milk

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
15 mins
Total Time
1 hr
Servings
8 servings
Calories
212 kcal
Course
Breakfast
Cuisine
American

Strawberry Lemonade Scones

Heidi Hunt

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These Strawberry Lemonade Scones are the ULTIMATE summer treat! They're sweet, buttery and filled with sweet strawberries and fresh lemon flavor. These scones are perfect for a sweet breakfast option, snack or dessert.

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Ingredients

Servings

1/4 cup buttermilk (60g) or any milk with 1 Tbsp lemon juice
2 cups all-purpose flour (240g)
1/2 cup sugar substitute (92g) or sugar
1 Tbsp baking powder
2 tsp lemon zest
1/2 tsp salt
5 Tbsp cold unsalted butter (70g) *FROZEN
3/4 cup plain 2% Greek yogurt (170g)
1 tsp vanilla extract
1 cup fresh strawberries (140g) chopped small
1 Tbsp coarse sugar or turbinado sugar for sprinkling before baking

Lemon Glaze (optional)

1 cup confectioners sugar (or substitute)
2 Tbsp fresh lemon juice
1 Tbsp heavy cream or milk

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Instructions

Whisk together the milk and lemon juice (if making your own buttermilk) and set aside.
In a large mixing bowl, mix together the flour, sweetener, baking powder, lemon zest and salt. Add the cold butter (cubed or grated) and use a pastry cutter, two forks, or your fingers to cut the butter into the flour until the mixture comes together in pea-sized crumbs.
Add the buttermilk, yogurt and vanilla; mix with a rubber spatula until everything is combined. Then carefully fold in the chopped strawberries. The dough should be like biscuit dough and there may still be some dry flour at the bottom of the bowl.
Transfer dough to a lightly floured surface and carefully work into a ball as best you can. Coat hands with flour (or wear gloves) to help prevent sticking. Then shape into an 8-inch disc. Using a sharp knife (sprayed with non stick spray), cut into 8 triangles.
Transfer scones to a parchment paper lined plate or baking sheet (if your fridge has space) and refrigerate for 15-30 minutes. Cold scones = BEST scones.
Meanwhile, preheat the oven to 400 degrees F and prepare a sheet pan with parchment paper if your scones are on a plate. After refrigerating, arrange the scones on the baking sheet at least 2 inches apart.
Bake for 22-25 minutes, or until the edges are golden brown. Let cool for 5 minutes before adding icing (so it all doesn’t melt off).
While scones are cooling, whisk all the glaze ingredients together, then drizzle over the warm scones.

Notes

*Butter Tip: Place a stick of butter in the freezer for at least 30 minutes before making these! If you don’t have a grater, you can also just cube the butter.
To store: Store in an airtight container in the fridge for 5 days (recommended) or at room temperature for 1 day.
Nutrition notes: If using a sugar substitute (link monk fruit or Swerve) for your confectioners sugar, the macros of the scones remain the same with the glaze. If using regular confectioners sugar, each scone is 43g carbs with the glaze.