Strawberry Lemon Scones Recipe

All-purpose flour: The base of the scones, providing structure and texture.

Granulated sugar: Adds sweetness to the scones.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Unsalted butter: Adds richness and flakiness to the scones.

Strawberries: Fresh and diced, they add a burst of sweetness and color.

Lemon zest: Provides a zesty, citrusy flavor that complements the strawberries.

Heavy cream: Adds moisture and richness to the dough.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

When incorporating the cold butter into the dry ingredients, use a pastry cutter or your fingertips to ensure the mixture resembles coarse crumbs. This technique helps create a flaky texture in the scones. Be careful not to overwork the dough when mixing in the wet ingredients to avoid tough scones.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones denser.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a subtle coconut flavor.

• fresh strawberries - Substitute with frozen strawberries: Thaw and drain well before using to avoid excess moisture.

• lemon zest - Substitute with orange zest: Orange zest provides a different citrus flavor that pairs well with strawberries.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that adds richness and a slight coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• Allow the scones to cool completely on a wire rack before storing to prevent condensation, which can make them soggy.
• Place the cooled scones in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
• For freezing, individually wrap each scone in plastic wrap to maintain freshness and prevent freezer burn.
• Place the wrapped scones in a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• Freeze for up to 3 months. When ready to enjoy, thaw scones at room temperature or warm in a 350°F (175°C) oven for 10-15 minutes.
• To reheat, avoid microwaving as it can make the scones rubbery. Instead, use an oven or toaster oven for the best texture.
• For an extra touch, drizzle with a simple lemon glaze made from powdered sugar and lemon juice after reheating.

• Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Bake for about 10 minutes or until they are warmed through and slightly crispy on the outside. This method helps maintain the scones' flaky texture and fresh flavor.

• If you prefer a quicker method, use a microwave. Place the scones on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. This will warm them up without drying them out, but be cautious as the texture might become a bit softer.

• For a balanced approach, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the scones on the rack or a small baking sheet and heat for about 5-7 minutes. This method combines the speed of the microwave with the crispiness of the oven.

• If you have an air fryer, preheat it to 320°F (160°C). Place the scones in the basket, making sure they are not touching each other. Heat for 3-5 minutes. This method ensures a quick and even reheating, keeping the scones crispy on the outside and soft on the inside.

• For a stovetop method, use a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side. This method is great for achieving a slightly toasted exterior while keeping the inside moist.

• If you want to add a bit of extra moisture, brush the scones with a little heavy cream or milk before reheating them in the oven or toaster oven. This can help refresh the scones and give them a slight sheen.

• Oven: Preheat to 400°F (200°C) for baking the scones.

• Baking sheet: Line with parchment paper to prevent the scones from sticking.

• Parchment paper: Used to line the baking sheet for easy cleanup and non-stick baking.

• Large mixing bowl: Combine the dry ingredients like flour, sugar, baking powder, and salt.

• Pastry cutter: Cut in the cold, cubed butter until the mixture resembles coarse crumbs.

• Small mixing bowl: Whisk together the heavy cream and vanilla extract.

• Whisk: Mix the heavy cream and vanilla extract until well combined.

• Spatula: Gently fold in the diced strawberries and lemon zest into the dry mixture.

• Floured surface: Turn the dough out onto this surface to shape it into a circle.

• Knife: Cut the dough into 8 wedges.

• Cooling rack: Allow the scones to cool slightly before serving.

Pre-measure ingredients: Measure out all ingredients before starting to save time during the baking process.

Use a food processor: Quickly cut in the butter using a food processor instead of a pastry cutter.

Prep strawberries ahead: Dice the strawberries and store them in the fridge until ready to use.

Make dough in advance: Prepare the dough the night before and refrigerate it, then bake fresh in the morning.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and quick transfer.