Lemon Scones With Strawberries And Cream Recipe

Versatile And Perfect For Tea Time

Lemon Scones with Strawberries and Cream Recipe

Baskets of strawberries are appearing in the stores, and I can't resist trying them with whipped cream and lightly scented lemon scones. Bake up a batch for tea one afternoon, and savour with some friends. You can switch the whipping cream for creme fraiche, and even change the fruit, if you wish. Try making them extra lemony, with lemon curd! These are easy to bake and can even be made ahead and frozen, if you need to.


2 1/2 cups flour
2 tbsps sugar
1 tbsp zested lemon rind
2 1/2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted cold butter, cubed
1 cup buttermilk
1 egg


1 egg, lightly beaten
2 tsps sugar

  In a large bowl, whisk together the flour, sugar, lemon rind, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut in the butter until the mixture resembles coarse crumbs. In a separate bowl, whisk together the buttermilk and egg. Pour into the flour mixture, stirring with a fork. You should end up with a ragged sort of dough.

  Turn the dough out onto a counter, then knead gently about 10 times, to bring it all together. Pat out to about 3/4 inch thick, and cut out rounds with a 1 3/4 inch biscuit cutter. Set rounds about 2 inches apart on parchment paper-lined cookie sheets. Brush with beaten egg and sprinkle tops with sugar.

  Bake scones at about 400 F for 10-12 minutes, until risen and golden. Remove from the oven and cool on rack. Serve with sweetened whipped cream and fresh sliced strawberries.

Makes about two dozen scones.

Adapted from Canadian Living

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom