Bursting with fresh strawberries, these Strawberry Scones are an easy breakfast treat with cream cheese and lemon zest. They're a delicious and easy scone recipe to pair with your morning coffee or tea!
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Equipment
mixing bowl
Baking Sheet
Ingredients
1 ¾cupssifted all-purpose flour
¼cupsugar
1 ½teaspoonsbaking powder
¼teaspoonkosher salt
¼cupunsalted butterchilled
2ouncescream cheesechilled
⅓cupdiced fresh strawberriesif using frozen, thaw and blot dry with a paper towel before dicing
1 teaspoonlemon zestzest from one lemon is sufficient
1egglightly beaten
2tablespoonsmilk
Turnbinado sugar or sugar in the rawfor sprinkling
Instructions
Preheat oven to 425°F, and prepare a baking sheet by placing a piece of parchment over it.
Sift flour, sugar, salt, and baking powder together into a large bowl. Add the lemon zest and toss to coat.
Using a pastry blender, or two knives, cut in butter and cream cheese until the mixture resembles coarse meal.
Add egg, milk, and strawberries and mix with a fork until everything comes together to form a soft dough.
Roll out onto a lightly floured surface and pat into a circle about a 1/2-inch thick.
Cut into rounds with a 2-inch cookie or biscuit cutter.
Sprinkle each scone with some Turbinado sugar and place onto prepared baking sheet, about 2 inches apart and bake for 12 minutes or until lightly golden.
Transfer to a wire rack and allow to cool for 1-2 minutes before serving warm.