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Easy Strawberry Scone with Meyer Lemon Glaze (So Good!)

Strawberry season is the perfect time to make this Strawberry Scone recipe! They have the perfect amount of sweetness with a pop of citrus thanks to Meyer lemon zest and lemon glaze. If you love juicy strawberries, you’ll love the taste of these tender strawberry scones! Read on to learn how to make the perfect scones, how to freeze these strawberry scones, and my gluten-free or dairy-free recommendations for preparing these delicious homemade scones.

photo of two strawberry scones on a white plate with a glass of milk and a mug of fresh strawberries

Creating this Strawberry Scone Recipe

I could hardly resist the big, beautiful strawberries on display for Valentine’s Day in the grocery store last week. I walked past them three times. Thought that I’d avoided them before I turned around and bee-lined it right back to the display. SIGH.

And then I walked past a bag of Meyer Lemons. With those added to my cart along side the rouge berries, these Strawberry Scones with Meyer Lemon were practically begging to be made.

Strawberry Scones for Spring Strawberry Season

I am itching for Spring to be here. It’s been on the warmer side of the thermometer this week too and that always does a number on me. You can’t help but feel that Spring is on it’s way with weather in the 60’s. But knowing the weather this time of year in New Mexico, Mother Nature is just being a tease.

I am ready for light and bright tasting foods. Colorful fruits and vegetables. I want to see things sprouting in the garden again. Hear the kids laughing and playing outside. Oh and let’s not forget how nice it is to actually have LIGHT after 5:00 pm. In a nutshell: I am so over winter.

As over winter as I am, I’ll be in the exact opposite predicament 7 or so months from now. I’ll be tired of summer and reader for cool air (though I am never, ever ready for it to be dark at 5 pm). I’ll be done with garden fresh summer tomatoes and ready for fall an winter comfort food.

In the meantime, please, bring on the Spring!

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photo of flour with a pastry cutter used to make a strawberry scone recipe

Kitchen Tools for Making Strawberry Scones

Here’s a quick list of some of the different kitchen tools you’ll need to prepare this easy recipe for homemade strawberry scones:

  • Large Bowl – use a large bowl to combine all of the dry ingredients.
  • Small Bowl – a smaller bowl to combine the wet ingredients.
  • Wire Whisk – sift the dry ingredients together and combine the wet ingredients using a wire whisk.
  • Pastry Blender – cut the butter into the flour when making this strawberry scone recipe using a pastry blender.
  • Wooden Spoon – a wooden spoon is used to gently fold the wet ingredients into the dry ingredients.
  • Rolling Pin – rolling pins work great to shape the dough into an 8-inch disc.
  • Parchment Paper – I like to lining pans with parchment paper so the strawberry scones don’t stick.
  • Baking Sheet – use a large baking sheet to bake the scones on.
photo of fresh strawberries, meyer lemon, and eggs for a strawberry scone recipe

Ingredients in this Strawberry Scone Recipe

To make this recipe for strawberry scones, you’ll need the following ingredients:

  • All-Purpose Flour
  • Baking Powder
  • Granulated Sugar
  • Salt
  • Meyer Lemon Zest
  • Cold Butter
  • Large Eggs
  • Meyer Lemon Juice
  • Whole Milk
  • Vanilla Extract
  • Fresh Strawberries

For the Meyer Lemon Glaze:

To prepare the lemon glaze for drizzling the tops of the scones, you’ll need these ingredients:

  • Melted Butter
  • Powdered Sugar
  • Whole Milk
  • Fresh Lemon Juice

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

photo of strawberry scones on a breakfast table with fork and napkin

Making the Strawberry Scone Dough

  1. Start by preheating the oven and lining two baking pans with parchment paper.
  2. Zest the lemons and combine with the sugar in a small bowl. Then, using your fingers, rub the sugar and zest together to combine.
  3. Next, add the flour, baking powder, sugar, salt, lemon zest, and blueberries to a large mixing bowl.
  4. After that, cut the cold butter into the flour mixture using a pastry cutter until the mixture is a coarse crumbs.
  5. Next, whisk the eggs, lemon juice, vanilla, and milk together in a separate bowl.
  6. Then, stir the liquids into the bowl of dry ingredients. Fold the strawberries in gently, but do not over mix.
  7. Next, turn the dough out onto a floured surface. Knead it just until it comes together and divide into two equal balls.
  8. After that, pat each ball into an 8-inch circle. Then, place each ball onto the prepared baking sheet, and score each circle with a knife or bench scraper into 6 wedges. Alternatively, you can cut the strawberry scones into circles using a biscuit cutter.
  9. Lastly, bake until lightly golden brown.

Cutting the Butter into the Flour

If you don’t know how to cut butter into flour, or don’t own a pastry cutter, check out my tutorial with 4 different ways to cut butter into flour.

Squeezing Fresh Lemon Juice

Check out my tutorial on How to Squeeze the Most Juice from Lemons for the best way to juice your meyer lemons for this strawberry scone recipe.

How to Glaze Strawberry Scones

  1. First, make the meyer lemon glaze by combing the powdered sugar, vanilla, melted butter, and lemon juice in bowl.
  2. Then, whisk well to combine the glaze ingredients.
  3. After the strawberry scones have cooled, drizzle the powdered sugar glaze on top.
  4. Then, let the glaze harden.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Tips for Making the Best Strawberry Scone

Want to know the secret to making the best scones? Here are a few tips to use when preparing these homemade scones:

Don’t use soft butter. The best scones are tender scones, and cold butter is necessary for that. You can even use frozen butter so it doesn’t warm too much while you’re preparing the dough.

Proper Flour Measuring Technique. Using too much flour is another reason that a good scone recipe can turn out dry. Proper measuring technique – fluff, scoop, and level. Or, you can use a kitchen scale and weigh 4.5 ounces per cup of all-purpose flour.

The dough should be lumpy with a crumbly texture when making a recipe for scones. You don’t want the dough to be smooth and thoroughly mixed like a cookie dough.

Don’t over mix the dough when you’re preparing these strawberry scones. Mixing the dough gently until just combined will help you achieve those tender scones.

Chill the dough before baking. Cold ingredients (especially the butter) are key to making a flakey scone. Before baking a recipe for scones pop them in the freezer while your oven preheats. This will help firm up those small bits of butter.

This strawberry scone recipe taste best day of. If you need to make them ahead of time, it is best to just prepare the scone dough in advance (store it in the refrigerator or freezer) and bake the scones shortly before you plan to serve them so they’re fresh.

Don’t over bake these strawberry scones. Unfortunately, over baking is a common cause of dry scones.

Strawberry Scones: Frequently Asked Questions

Here are some answers to questions that are commonly asked about preparing this recipe:

Is it Okay to Substitute Frozen Strawberries?

Normally I recommend thawing frozen berries before using them in place of fresh berries when baking. This recipe for strawberry scones in an exception.

Thawed, frozen strawberries cab become mushy in texture which makes them more difficult to stir into the scone mixture without smashing them. In fact, frozen strawberries will hold their shape eve better than their fresh counterparts if you’re worried about that!

In addition, the scone dough will not be negatively impacted by adding cold strawberries rather than room temperature strawberries.

The only change you’ll need to make is to toss the frozen strawberries with about 1 tablespoon of all-purpose flour before adding them to the recipe. The flour will help absorb any extra moisture the berries release as they cook.

Can I Make these Strawberry Scones Gluten-Free?

I have not personally tested that variation of this recipe. If you wish to experiment with a gluten-free strawberry scone, my recommendation is to substitute equal parts of cup-for-cup gluten-free flour alternative and almond flour in place of the all-purpose flour. (i.e. Use 2 cups of each flour type for a total of 4 cups. Make sure to sift them together well.)

Can I Make this Strawberry Scone Recipe Dairy-Free?

I haven’t tested a dairy-free version of this recipe, but here are my recommendations based on pasts experiences:

Substitute your favorite non-dairy milk for the whole milk. I recommend almond milk or oat milk for this recipe. Make sure you use unsweetened, otherwise the dough may turn out too sweet.

Substitute vegan butter in place of the dairy butter. Make sure that your butter substitute is nice and cold when making the scone dough. I recommend freezing the butter substitute before preparing the scones and then putting the crumbly flour mixture (with the vegan butter added) in the freezer for about 15 minutes before proceeding with the recipe.

What is the Best Way to Store Leftover Strawberry Scones?

For leftovers, I recommend placing them in a single layer in an airtight container. Then transfer the sealed container to a cool, dry place, such as a pantry. Eat any leftovers stored at room temperature within about 2-3 days for best results.

How to Freeze this Strawberry Scone Recipe

This recipe for strawberry scones is super freezer friendly! I do recommend freezing the scones without the powdered sugar glaze on top.

To freeze unbaked strawberry scones:

Transfer the unbaked scone dough to a parchment paper lined baking sheet and place it in the freezer. Label and date a freezer safe bag or container. When the scones are frozen, remove them from the tray and transfer them to a your preferred storage method. Then, place them in the freezer.

Thaw in the refrigerator overnight before baking according to the recipe instructions.

To freeze baked strawberry scones:

Seal the baked scones inside an airtight container or freezer bag (such as a gallon sized ziplock bag) and freeze for up to three months. When ready to eat, thaw on the counter or gently reheat in the oven.

What to Serve with Strawberry Scones

Scones are a wonderful addition to a springtime brunch. Here are some of my suggestions for serving alongside these delicious scones:

Try this Easy Strawberry Scone Recipe!

Next time you’re looking for a delicious springtime brunch recipe, give this Strawberry Scones recipe a try! Did you love these tender, flakey scones? Leave a comment below and give it a review for others to see what you thought of this recipe.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this recipe for strawberry scones with lemon glaze!

More Scone Recipes to Bake

Do you want more homemade scone recipes? Here are some of my favorite scones:

Like poppyseed muffins? You’ll definitely want to give these Buttermilk Poppyseed Scones a try. They’re tender and buttery with a hint of grapefruit.

Studded with fresh cranberries and flavored with orange juice and zest, these Cranberry and Orange Scones are a great make-ahead holiday breakfast idea!

This recipe for Blueberry Scones is a simple scone recipe that features hints of lemon juice and fresh blueberries to a traditional flakey scone. They have a yummy, sweet lemon glaze.

This recipe for Coconut Scones is a simple scone recipe that features hints of lemon and coconut. They have a yummy, sweet coconut glaze with a delicious toasted coconut and almond topping.

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strawberry and lemon scone

Strawberry Scones with Meyer Lemon

Yield: 12 scones
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

With fresh strawberries and a bag of Meyer lemons added to my grocery cart, these Strawberry Scones with Meyer Lemon were practically begging to be made.

Ingredients

For the scones:

  • 4 cups All-Purpose Flour
  • 4 teaspoons Baking Powder
  • 2/3 cup Sugar
  • 3/4 teaspoon Salt
  • Zest of 3 Meyer Lemons
  • 1 cup cold Butter
  • 2 large Eggs
  • 1/3 cup Meyer Lemon Juice
  • 1/3 cup Whole Milk
  • 1 teaspoon Vanilla Extract
  • 1 cup fresh Strawberries, chopped

For the Glaze:

  • 1/4 cup Melted Unsalted Butter
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Fresh Lemon Juice

Instructions

Recipe Preparation

  1. Preheat oven to 375 degrees F.
  2. Line two baking sheets with parchment paper and set aside.

Making the Strawberry Scone Dough

  1. Zest the lemons and combine with the sugar in a small bowl. Using your fingers, rub the sugar and zest together to combine. This will help release the oils and aroma of the Meyer lemons.
  2. Combine the flour, baking powder, sugar (combined with zest), and salt.
  3. Cut the butter into the flour mixture until it resembles coarse sand. In a small bowl, whisk the eggs, lemon juice, buttermilk, and vanilla together.
  4. Stir the egg mixture into the flour mixture until the dough is moist, but do not over mix. Gently fold in the strawberries.
  5. Turn the dough out onto a floured surface and knead a couple of times until the texture is more uniform and the dry bits have been incorporated.
  6. Divide the dough into 2 equal balls.
  7. After that, pat each ball into an 8-inch circle. Place each ball onto the prepared baking sheet.
  8. Score each circle with a knife or bench scraper into 6 wedges. Place cut scones on the prepared baking sheets. Alternatively, you use a biscuit cutter if you prefer round scones.

Baking the Strawberry Scones

  1. Bake in a 375 degree oven for 15-20 (for cut scones) or 30-40 minutes (for the 8-inch circle), or until done and lightly golden.
  2. Allow the scones to cool completely.

Glazing the Strawberry Scones

  1. Meanwhile, stir powdered sugar, melted butter, milk, and lemon juice together.
  2. Place a cooling rack on top of a baking sheet or a sheet of parchment paper. Then, place the scones on top of the cooling rack.
  3. Drizzle the glaze over cooled scones. Let the glaze harden.

Notes

Storing Leftovers

Place leftover strawberry scones in a single layer in an airtight container. Then transfer the sealed container to a cool, dry place, such as a pantry. Eat any leftovers stored at room temperature within about 2-3 days for best results.

How to Freeze Strawberry Scones

To freeze unbaked strawberry scones

Transfer the unbaked scone dough to a parchment paper lined baking sheet and place it in the freezer. Label and date a freezer safe bag or container. When the scones are frozen, remove them from the tray and transfer them to a your preferred storage method. Then, place them in the freezer.

Thaw in the refrigerator overnight before baking according to the recipe instructions.

To freeze baked strawberry scones:

Seal the baked scones inside an airtight container or freezer bag (such as a gallon sized ziplock bag) and freeze for up to three months. When ready to eat, thaw on the counter or gently reheat in the oven.

Adapted from Cranberry Orange Scones

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Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 383Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 72mgSodium 445mgCarbohydrates 54gFiber 3gSugar 18gProtein 6g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Ashley B

Sunday 25th of August 2013

Thanks so much for sharing amazing recipes with the world :). I made these for a family breakfast, and they were such a hit! Making them again this weekend.

Janet Sheffer

Monday 13th of February 2012

I had gotten some Meyer lemons and wanted to make something with them. These were absolutely delicious. I'm not a great baker, so I had a hard time making the cut-out scones - my dough was too moist - so I made the two large rounds cut into wedges. They didn't look quite as pretty, but they are still wonderful!

Katie

Thursday 19th of January 2012

I just made these scones and they are fantastic! I had a bit of an issue with the amount of egg mixture with the buttermilk, vanilla and lemon juice not being enough to bring the dough together. I just used a bit more buttermilk and that did the trick. Very very delicious though, especially with the glaze!

Amelia from Z Tasty Life

Thursday 3rd of March 2011

gorgeous. I adore your festive, happy, sunshiny spring styling!!!

TheGourmetCoffeeGuy

Tuesday 22nd of February 2011

Strawberries...cream...and scones: what a fabulous combination. The perfect dessert for a party and a special "family treat." Great recipe and post.

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