These simple scones are filled with sweet strawberries and tangy lemon flavor to make the perfect addition to a cup of Lipton tea!
They’re about as sunny and bright as Southern Cali has been these past few weeks, making it feel more like spring than winter around these parts.
I figure, if the weather is going to be sunny and bright, why shouldn’t my breakfast? I’m typically an oatmeal person in the mornings (as previously discussed, I’m 80 years old), but some days just call for something a little bit sweet, which in this case happened to be strawberry lemon cream scones.
Aka, the scones of all my hopes and dreams.
I used to think tea was really boring, and that was partly due to an incident back when I was a child that included me at a mother/daughter tea brunch where I was first exposed to real sugar cubes and ended up going a little crazy with how many I put into my really, really small tea cup.
But now, with flavors like Orange Passionfruit Jasmine and Peach Mango green teas, there is no way I can ever call tea boring again. These unique green teas as well as Lipton’s other teas, including their herbal and black teas, are ridiculously refreshing, naturally delicious, and bold with flavor. The perfect pairing for a scone.
And really, what’s a scone without tea? And vice versa?
It’s lonely. That’s what it is.
- 2 cups + 2 Tbsp all purpose flour
- 1/4 cup white sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 Tbsp lemon zest
- 1/2 cup unsalted butter cubed and cold
- 1 egg
- 1/4 cup heavy whipping cream plus more for brushing
- 1/4 cup sour cream
- 1 Tbsp lemon juice
- 1/2 tsp vanilla extract
- 3/4 cup strawberries finely chopped*
- 1 - 1 1/2 cup powdered sugar
- 2-3 Tbsp lemon juice
- 1 tsp lemon zest optional--it makes the glaze extra lemony!
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a bowl, mix together flour, white sugar, baking powder, lemon zest, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
Whisk together heavy cream, sour cream, egg, lemon juice, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
Stir in the strawberries* and mix until just combined.
Turn the dough out onto a floured surface, and pat into a 1" thick circle. Cut into 8 triangles.
Brush the tops of each scone with a little bit of heavy cream, and bake for 15-16 minutes, or until scones are golden brown.
While the scones are cooling, mix together powdered sugar (starting with 1 cup), lemon juice (beginning with 2 Tbsp), and lemon zest. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar. If it seems too thick, add in the last Tbsp of lemon juice.
Pour the glaze over the scones and enjoy!
*Because strawberries can release a lot of added moisture into the dough (which can make your dough too wet), try to use dry strawberries instead of juicy ones. If your strawberries are really juicy, then you will need to pat as much moisture as possible out of the strawberries with a paper towel.
My favorite products used in this recipe:
Here are some other scone recipes you might love!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.