Strawberry Lemon Poppy Seed Scones.

Looking for that perfect, moist, and fruity scone recipe? This is it! 

Strawberry Lemon Poppy Seed Scones - perfectly moist, soft interior, flaky crust, with tons of lemon and strawberry flavor!

What did you do this weekend? In between a little early birthday shopping, I baked more this past weekend than I have in a long, long time. I had two scone recipe fails on Saturday morning and instantly felt the need to add a little vodka to my orange juice. Can you blame me? I felt like such a failure! But it’s only through our mistakes that we can learn, right?

I attempted the scones for the 3rd time and the stars aligned. I bit into a perfectly moist, soft, sweet, slightly crisp exterior with a smile beaming ear to ear. These scones, my friends, are absolute perfection.

Strawberry Lemon Poppy Seed Scones - perfectly moist, soft interior, flaky crust, with tons of lemon and strawberry flavor!

I have never been a fan of scones until I tried a few at the Panera Bread test kitchen event last month. I have always found scones to be a little too dry, sometimes bland, and way too crunchy for my taste. Are you the same way? Boy, was I quickly proven wrong! If done right, scones can melt in your mouth. Soft interiors, crisp edges, flaky, buttery, and tender.

I am now a scone enthusiast. Excuse me while I go bite into my third scone of the weekend. (That’s what my 6am runs are for.)

I worked on a few different scone recipes this weekend and I’m thrilled to share this one with you. It was my personal favorite out of the bunch; lemon baked goods are my weakness. They’re like a lemon poppy seed muffin, only kicked up a notch. Filled with juicy strawberries in every single bite.

Strawberry Lemon Poppy Seed Scones - perfectly moist, soft interior, flaky crust, with tons of lemon and strawberry flavor!

Before you begin, there are a couple scone MUSTS that you need to know.

First, in my mess of a kitchen Saturday morning, I learned that I much prefer a scone made with frozen butter compared to just cold butter. Why? It’s imperative to use cold butter in this scone recipe because when the little crumbs of butter melt as the scone bakes, they release steam and create little pockets of air – this makes the scones a little airy on the inside while remaining flaky and crisp on the outside. Cold butter isn’t good enough, it must be frozen. Simply place a stick of butter in the freezer for 30 minutes ahead of time.

You can shred the frozen butter with a grater or process a couple times in your food processor. I use 8 Tablespoons (1 stick; 115 grams) in my scone recipe. No more, no less.

Frozen Butter for Scones | sallysbakingaddiction.com

Work the frozen butter shreds into the flour mixture until the mixture resembles coarse crumbs; I used a pastry blender to do this. You may also use your hands or two knives.

Another important step to note? Don’t over mix the dough! After you the flour/butter mixture resembles coarse crumbs (pictured below, left) – then it is time to add your wet ingredients: egg, heavy cream, vanilla, strawberries. The cream adds SO much moisture. Don’t think about substituting it! Gently add these ingredients in and mix very gently together. When you overmix a dough it will over develop the gluten making it tough.

So the trick to a plate of light-textured scones? Avoid over working the dough.

By the way, don’t get nervous if some strawberry juice gets worked into the dough as you incorporate them. The juice will simply add color and flavor to your scones.

Strawberry Lemon Poppy Seed Scones | sallysbakingaddiction.com

Pat the dough down into an 8-inch circle on your baking sheet and cut into 8 triangles.

My tip? Use the sharpest knife you own! The scone dough is quite moist and will likely stick a bit to your knife. That’s OK. Before baking, I sprinkled with a little coarse sugar. I love the crunch it adds.

The sweet lemon glaze is optional, but highly recommended – especially if you’re a lemon lover like I am. It’s a simple combination of lemon juice, confectioners’ sugar, and cream. I went light on the glaze because I didn’t want the flavorful scone to get lost under it. Instead of the glaze, try a simple dollop of whipped cream.

These tender, fruity scones are best when they are still a bit warm from the oven. You know, when the strawberries are still firm and that sugary topping is still crunchy. When warm, the glaze melts into every crevice and seeps into the interior.

Seriously, look how tasty.

Strawberry Lemon Poppy Seed Scones - perfectly moist, soft interior, flaky crust, with tons of lemon and strawberry flavor!

A cross between a buttery scone, a soft poppy seed muffin, and a refreshing glass of strawberry lemonade. Does it truly get any better?

Try these scones; you won’t be disappointed!

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Strawberry Lemon Poppy Seed Scones

Looking for that perfect, moist, and fruity scone recipe? This is it! The heavy cream adds so much moisture. Don't think about substituting it!

Yield: 8 scones

Prep Time: 20 minutes

Total Time: 45 minutes

Ingredients:

  • 2 cups (250g) all-purpose flour
  • 6 Tablespoons (80g) granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons poppy seeds
  • zest of 1 large lemon
  • 8 Tablespoons (115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (150g) chopped fresh strawberries (frozen is ok - do not thaw)
  • coarse sugar, optional (I used Sugar In The Raw)

Lemon Glaze

  • Juice of 1 large lemon
  • 1 cup (120g) confectioners' sugar (or more)
  • 1 Tablespoon (15ml) half-and-half (or heavy cream or milk)

Directions:

Preheat oven to 400F degrees. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large bowl, whisk the flour, sugar, baking powder, salt, and poppy seeds. Add the lemon zest and whisk together again. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal (as pictured above). Set aside.

In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the strawberries. Try your best to not overwork the dough at any point. Do not worry if the dough begins to turn a little pink from the strawberries- that's expected depending how juicy yours are. Dough will be wet. Work the dough into a ball as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into equal wedges with a very sharp knife. Top with a sprinkle of coarse sugar, if using.

Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. While the scones are cooling, whisk together the glaze ingredients until smooth. Drizzle over warm scones.

Scones are best enjoyed right away, though unglazed leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months.

I adapted this recipe from a combination - both Tyler Florence and The Joy of Cooking

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

How about some Orange Lemon Poppy Seed Muffins next?

Orange Lemon Poppy Seed Muffins by sallysbakingaddiction.com

 

Or a batch of Blueberry Sweet Rolls with Lemon Glaze

Blueberry Sweet Rolls with Lemon Glaze

 

 

See more breakfast recipe ideas

Sweet Strawberry Lemon Poppy Seed Scones

 

   

110 Responses to “Strawberry Lemon Poppy Seed Scones.”

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    Chichiposted May 18, 2014 at 6:29 pm

    I love making and eating scones and i always make mine with cold butter. Like the idea of using frozen butter. Can’t wait to try out your recipe Sally. Looks so moist and delish

    Reply

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    Ericaposted May 18, 2014 at 6:39 pm

    I always thought making scones was really hard! I guess I was just intimidated by the shape, but I am so gonna try these!

    Reply

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    Hayleyposted May 18, 2014 at 7:25 pm

    Scones. That’s something I never made before, but hey! I’ll give it a shot. Especially with lemon, strawberries AND poppy seeds in them (three of my more interesting flavour loves)! I’ll stick some butter in the freezer right now :)

    Reply

    • Sallyreplied on May 19th, 2014 at 7:41 am

      Let me know how you like them, Hayley! Always fun to try something new.

      Reply

      • Hayleyreplied on May 19th, 2014 at 8:25 pm

        Well I did make them today. And they were wonderful! I multiplied the glaze by 1.5 because, well, this family really likes lemon ;)

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    Chloe @ foodlikecakeposted May 18, 2014 at 7:41 pm

    These look amazing! I love all the flavors. Strawberry and Lemon? Mmm :-)

    Reply

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    Caleyposted May 18, 2014 at 7:43 pm

    These are so pretty, Sally! They look delicious, and strawberries are such a wonderful pairing with lemon. I was thinking about having a lemon party this summer…lemonade, a salad with fruits and lemon dressing, lemon chicken, and something lemony for dessert. I had been thinking of lemon tarts, but this would be fabulous too! :D

    Reply

    • Sallyreplied on May 19th, 2014 at 7:41 am

      Sounds like the best party EVER!! Can I come?!

      Reply

      • Caleyreplied on May 19th, 2014 at 5:05 pm

        If you are in Colorado, you are totally invited :)

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    Amy @ Thoroughly Nourished Lifeposted May 18, 2014 at 7:46 pm

    My Mum makes the best scones. She has the lightest touch and they work out perfectly every time. I have the fondest memories of Sunday afternoon tea with scones piled high with jam and cream accompanied by a sweet pot of English Breakfast Tea.
    Since I have had to go gluten free I have missed Mum’s scones and I lack the nerve to try to recreate her recipe. Perhaps I will have to give these delights a try to ease me into scone making. Thanks Sally, and happy birthday week.

    Reply

    • Sallyreplied on May 19th, 2014 at 7:41 am

      Thanks for the birthday wishes, Amy. And I hope you give scones a try converting them to your new dietary needs. Such sweet memories with your mother!

      Reply

    • Jessreplied on May 27th, 2014 at 1:05 pm

      Hi Amy, I’m a coeliac so I am gluten free too. I have just made this with gluten free flour (Juvela brand if you know it) and a little xantham gum just in case although that probably isn’t necessary. It has risen beautifully, I’ll tell you about the texture later :) Hope you can adapt to gluten free baking, I’ve done a few of Sally’s muffin recipes with gluten free flour which all turned out like NORMAL muffins :D best of luck!

      Reply

    • Jessreplied on May 27th, 2014 at 1:43 pm

      Taste fantastic!

      Reply

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    Gayle @ Pumpkin 'N Spiceposted May 18, 2014 at 8:11 pm

    Scones are one of my favorite breakfast “desserts!” And these sound amazing! Strawberries and lemon are the perfect combo! Pinned!

    Reply

    • Sallyreplied on May 19th, 2014 at 7:39 am

      I’m glad you said breakfast “dessert” – these definitely fall into the dessert category as well as breakfast! So wonderful after a light dinner, too.

      Reply

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    Matt Robinsonposted May 18, 2014 at 8:14 pm

    Love these, especially with the lemon glaze!!

    Reply

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    Averie @ Averie Cooksposted May 18, 2014 at 10:22 pm

    They turned out wonderfully! Third time’s a charm, right :) They look lovely and I am a recent scones convert myself. When you make things yourself, you can prevent the dry, cardboard phenomenon, right :) Pinned!

    And happy early Bday! I love those yellow shoes and the TB bag isn’t too shabby either :)

    Reply

    • Sallyreplied on May 19th, 2014 at 7:36 am

      Thanks Averie – I definitely splurged on that purse. Totally worth it. And all the tried getting these scones perfectly moist and tender… also worth it!

      Reply

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    Lauren @ Jesus and a Side of Peanut Butterposted May 18, 2014 at 11:09 pm

    So summery– I might have to make these as a present to myself for finishing finals :-)

    Reply

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    ZLposted May 18, 2014 at 11:26 pm

    Hi! Im 12 year old and I love to bake. I come to your blog a lot to make recipes, and every single one of them has turned out great! I made the blueberry lemon cake for my dads birthday :). This looks really yummy! Maybe I’ll try it! But can you subsitute anything for the heavy cream in the dough? Thank you!

    Reply

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    Jessica @ Sweet Menuposted May 18, 2014 at 11:39 pm

    Always glad to hear I’m not the only one who fails in the kitchen! Meanwhile, these scones look and sound amazing. I love how you make them into triangles, scones in Australia are always round :)

    Reply

    • Sallyreplied on May 19th, 2014 at 7:31 am

      I need to try round scones sometime Jessica! I love how versatile scones are – from the shape to the flavors and everything else. They’re great!

      Reply

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    amanda @ fake gingerposted May 19, 2014 at 12:13 am

    I always thought scones had to be dry and bland too, until I started making my own. Definitely an enthusiast now! I bought some strawberries the other day and my kids haven’t even touched them so I should probably make these!

    Reply

    • Sallyreplied on May 19th, 2014 at 7:30 am

      Definitely give these a go, Amanda. You’ll love them!

      Reply

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    Aliciaposted May 19, 2014 at 4:51 am

    Here in Australia scones are very popular and iv’e never seen a scone look like yours! (in a good way!!) this looks amazing, even though it’s different from what we would usually bake! Good job.

    Reply

    • Sallyreplied on May 19th, 2014 at 7:30 am

      That’s quite the compliment coming from an Australia native, Alicia. So thank you!

      Reply

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    Sineadposted May 19, 2014 at 5:12 am

    These look completely different from the scones we make here in Ireland but they look incredible! Love the flavours :-)

    Reply

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    Saraposted May 19, 2014 at 5:43 am

    By the pictures alone i am drooling all over the place… haaaah yummers. The only thing though is that i hate cream and eggs…could i use alternatives? But thanks for the post i will totally do these for my next friends gathering !!

    Reply

    • Sallyreplied on May 19th, 2014 at 7:29 am

      I do not suggest alternatives. They are the most important ingredients as far as the scone’s texture goes.

      Reply

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    Iosune | Minimal Eatsposted May 19, 2014 at 5:50 am

    Sally thanks a lot for the advices, your recipes always work and they are so easy to make. You made my day with this recipe! I love all the ingredients!

    Reply

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    Mirposted May 19, 2014 at 6:26 am

    Hey, I’m impressed that you kept trying (to such a great result, no less) after all those epic fails! I had one this weekend too and just gave up. I’m a quitter! :)
    These are delicious. Totally worth a 6 AM run!

    Reply

    • Sallyreplied on May 19th, 2014 at 7:29 am

      Thanks Mir. When I have something on my mind, I won’t stop tip I get it right. And I’ve been dying to make moist, tender scones for the past month since I had a few great ones at an event. Hope you try these!

      Reply

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    MyLinhposted May 19, 2014 at 6:37 am

    These look amazing, Sally! I think you should be my family’s baker: your pizza for my little sister, the mint truffles for my boyfriend and now these scones..! My big sister looveess scones. I’ll try and make her happy with these next weekend. If they turn out to be half as good as yours, I’ll be smiling from ears to ears too ;)

    Reply

    • Sallyreplied on May 19th, 2014 at 7:28 am

      Haha it sounds like I’d fit right in with your families taste buds. :)

      Reply

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    Helen @ Scrummy Laneposted May 19, 2014 at 6:46 am

    Sally, I baked some savoury scones fairly recently and was happy with my photos, so I kidded myself they were good enough to post on my blog. Wrong! Totally too flat. You have inspired me to have another go and try to get them right because, coming from the UK where we’re scone-lovers and experts, I think I should get at least one scone recipe nailed! Thanks for the tips!

    Reply

    • Sallyreplied on May 19th, 2014 at 7:27 am

      Helen, definitely give them a try again. Use frozen butter – I found that my scones were much flatter (still using 2 and 1/2 tsp baking powder) when I used cold butter – not frozen. So frozen does the trick.

      Reply

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    Kendra Stillposted May 19, 2014 at 7:10 am

    Sal, these look SO yummy! I made scones Friday (raspberry & white chocolate) and I also use the dozen/cold butter trick and I love it – your right, frozen works better but if your grating by hand, I find cold butter grates much easier and I just pop it back into the cold while I finish the rest of my prep if I think it’s getting too warm.
    Anywho, I love scones! If made correctly, they are so yummy! Glad you gave them a second chance! (YAY!)
    & beautiful photos, as per usual!!

    Reply

    • Sallyreplied on May 19th, 2014 at 7:27 am

      Thanks so much, Kendra! Your raspberry white chocolate scones sound phenomenal. Raspberries are one of my favorite fruits!

      Reply

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    Joshua Carrposted May 19, 2014 at 7:46 am

    Looks good! I recently discovered the grated-butter trick, and it works excellently for biscuits and pie crusts. My mom hates scones so much that she would never let me make them, but she might change her mind after seeing these!

    Reply

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    Katie Brigstockposted May 19, 2014 at 8:07 am

    This is a match made in heaven!! These look gorgeous xx

    Reply

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    Jean | DelightfulRepast.composted May 19, 2014 at 8:12 am

    Sally, I’ve been eating and making scones all my life (mother’s family English)–I make mine with less sugar than yours, but there’s nothing wrong with these lovely scones of yours! :-) Bring ‘em over and I’ll put the kettle on!

    Reply

    • Sallyreplied on May 19th, 2014 at 4:55 pm

      I bet you make wonderful scones, Jean!

      Reply

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    Quinnposted May 19, 2014 at 8:42 am

    These look absolutely amazing! I’ve made lemon poppyseed scones but the strawberries seem like a great addition. I’ll be making these in the near future.

    Reply

    • Sallyreplied on May 19th, 2014 at 4:54 pm

      Hope you enjoy, Quinn.

      Reply

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    Sumo Ramen Recipesposted May 19, 2014 at 9:06 am

    Looks great, and thanks for the butter shredding tip.

    Reply

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    Anna@CrunchyCreamySweetposted May 19, 2014 at 9:55 am

    I love love love scones! These look amazing with the poppy seeds and chunks of strawberries!

    Reply

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    Sara | Dear Skimposted May 19, 2014 at 10:00 am

    LEMON POPPYSEED! YES! These look and sound amazing. Also, frozen butter shreds look like strange chocolatey cheese to me that I would like to place in my mouth ASAP.

    Reply

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    Shashi @ RunninSrilankanposted May 19, 2014 at 10:18 am

    Scones are some of my all time favorite breakfast foods – I sually like to lighten up mine – but if I was going for a treat – this would most definitely be it! Simply decadent, Sally!!!

    Reply

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    Chelsea @chelseasmessyapronposted May 19, 2014 at 10:23 am

    Sally – these look amazing! I love scones, but the flavors you picked are perfection! What a great combination! And the strawberry lemonade with these scones? Definitely a must! Pinned! Hope you had a great weekend :)

    Reply

    • Sallyreplied on May 19th, 2014 at 4:54 pm

      You too, Chelsea – and thanks!

      Reply

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    Cate @ Chez CateyLouposted May 19, 2014 at 10:43 am

    You are so right about scones – too often they are so dry or un-exciting. It looks like you really perfected them though – these look amazing! And I love the flavors you used. So fresh and summery!

    Reply

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    Jocelyn (Grandbaby Cakes)posted May 19, 2014 at 10:57 am

    You seriously made some of the most gorgeous scones I have ever seen girl! These are perfection!

    Reply

    • Sallyreplied on May 19th, 2014 at 4:53 pm

      Thanks Jocelyn! And it looks like Miami was a BLAST! Wish I could have gone this year. :)

      Reply

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    Mary Francesposted May 19, 2014 at 11:03 am

    The only thing worse than wasting ingredients is having your heart set on a recipe and finding out you don’t have the ingredients. You nailed these though! Must’ve been the vodka ;) Just kidding, its the fact that you are Sally and you always make amazing stuff, even if it takes an extra try. I think these are perfection in a recipe – strawberries, lemons, AND poppyseeds. Day=made.

    Reply

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    Beth @ bethcakesposted May 19, 2014 at 11:43 am

    I definitely agree with what you said about scones. I’ve had maybe one or two really good ones. The rest were super dry and not very flavorful. These, however, look absolutely delicious! Love all the colors in them, the poppy seeds, strawberries (of course), and that lemon glaze sounds perfect to go on top! If I ever make scones, I will definitely try your method. :)

    Reply

    • Sallyreplied on May 19th, 2014 at 4:53 pm

      Thanks Beth! And yes, I have never been a fan until recently. Dry, bland scones you are used to are nothing at all like these. Hope you try them!

      Reply

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    Jesseposted May 19, 2014 at 11:45 am

    Sally! I was just saying last night, “I need a recipe to use ALL these strawberries I have!” This could not have come at a better time. Now I just need to find the time to make them :) I can’t wait to try. Be on the lookout for an Instagram pic in the near future.

    Reply

    • Sallyreplied on May 19th, 2014 at 4:52 pm

      Sweet!! Enjoy, Jesse.

      Reply

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    Christineposted May 19, 2014 at 11:59 am

    I am woozy….

    Made your Candy Bar Blondies yesterday – told my husband he HAD to take them to work today. He forgot. Darn…. ;-)

    Reply

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    Faith @ Pixie Dust Kitchenposted May 19, 2014 at 12:51 pm

    These look fantastic! I love the strawberry addition to lemon poppyseed. I’m working on creating my own scones recipe- so I’ll definitely be trying the frozen butter trick!

    Reply

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    Stephanieposted May 19, 2014 at 12:59 pm

    Saw this recipe in my inbox this morning and knew i had to make them! However I have severe milk allergy and so instead of using heavy cream ( knowing full well you said not to use alternatives) I used coconut milk. We will see how they turn out! They are in the oven as we speak :) I also used my vegan butter in place of the butter. I will let you know how these turn out!!

    Reply

    • Stephaniereplied on May 19th, 2014 at 1:02 pm

      Also I used coconut milk from a can! I feel there is a difference between the canned milk and the boxed milk. might just be me though :)

      Reply

    • Stephaniereplied on May 19th, 2014 at 2:32 pm

      THE COCONUT MILK WAS A SUCCESS!! These were by far the moistest scones I have ever made! Thanks for the recipe. I have been dieing for scones lately but never could find a decent recipe. Now I have a favorite. I actually ended up making two batches. One with blueberries and the other with raspberries. I didn’t have any strawberries on hand!!

      Reply

      • Sallyreplied on May 19th, 2014 at 4:51 pm

        How perfect, Stephanie. So happy you’re enjoying them! I agree – very, very moist. Love the addition of blueberries.

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    Kate @ Diethoodposted May 19, 2014 at 1:05 pm

    These look absolutely fabulous and I’m drooling over the combination of flavors. Beautiful!!
    I can relate to the scone-baking fails!! Swear, I always have to do about 3 batches before I get it right.
    Umm, for me, you can double up on that vodka-OJ, please!

    Reply

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    Linda @ Veganosityposted May 19, 2014 at 2:15 pm

    Yum, I love scones, especially when they are filled with lemon and fruit.

    My daughter, the other half of Veganosity, makes outrageously good vegan lemon-blueberry scones. They’re perfect for afternoon tea, although vodka and orange juice sounds pretty good too!

    Reply

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    Laurenposted May 19, 2014 at 2:16 pm

    I love the little fun baking tip about freezing the butter!! I never thought to do that in order to get the scones to have more of a fluffy texture. Genius! And I don’t like when any of my baked goods are dripping in glaze. Frosting, yes. Glaze, nah. I’d rather just have a *touch* of sweetness!

    Reply

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    Bethany @ Accidental Intentionsposted May 19, 2014 at 2:22 pm

    What a weird coincidence that you happened to post these today — just this past weekend I was thinking about how people combine berries and lemon in baked goods, particularly how everyone always does blueberry + lemon. I love that combo, but I was thinking, “Why is it always blueberries? Why doesn’t anyone ever do strawberries + lemon?” Way to read my mind! These look delicious :)

    Reply

    • Sallyreplied on May 19th, 2014 at 4:48 pm

      Too funny, Bethany! Hope you give these a try.

      Reply

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    Alexisposted May 19, 2014 at 2:41 pm

    These look absolutely divine! I always shy away from scones since they do tend to be too dry for my liking (although I do love Panera’s cinnamon chip scone). I can’t wait to try this out!

    I also made your blueberry muffins and they were amazing! I gave some to my mom and now she compares all muffins to those. She’s like..yours were better. I really do love all your recipes!

    Reply

    • Sallyreplied on May 19th, 2014 at 4:47 pm

      Love those muffins! And I too have never been a fan of scones – too dry. You must try these – they’re incredibly moist and tender inside.

      Reply

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    Rachel @the dessert chroniclesposted May 19, 2014 at 3:16 pm

    Believe it or not I’ve never made scones! Every time someone posts them I realize I really need to make some ASAP. Loving the strawberries in these and that glaze looks heavenly!

    Reply

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    Jessicaposted May 19, 2014 at 3:43 pm

    Just curious…if I don’t have poppy seeds, how important are those to the recipe?

    Reply

    • Sallyreplied on May 19th, 2014 at 4:46 pm

      You may leave them out.

      Reply

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    Stefani Roseposted May 19, 2014 at 4:29 pm

    So I’m an avid baker and have done a ton of your recipes with great success. Made these scones today (I’m a scone baking virgin) and my batter was not wet at ALL. I double checked over everything to see if I missed a wet ingredient, which I didn’t so I really don’t understand how it was so dry. I actually had to add some extra cream to it to even be able to form it into a ball…..what did I do wrong? Perhaps you can figure it out! None the less I still tossed them in the oven and made the glaze and they came out fairly yummy haha, my fiancee still enjoyed them!

    Reply

    • Sallyreplied on May 19th, 2014 at 4:46 pm

      I’m surprised. With only 2 cups of flour and all the egg, cream, butter – I’m unsure how the dough is dry. I would be sure to weigh your flour next time to be sure, or slightly reduce. Happy they were enjoyed!

      Reply

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    Sabrinaposted May 19, 2014 at 4:59 pm

    Ooh I want to make these! Yum!

    PS: I made your soft pretzels (from the cookbook) yesterday and they are amazing!

    Reply

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    Lisposted May 19, 2014 at 5:41 pm

    I LOVE scones and can’t wait to try these…great combination! When I make scones…I use a 2 tbls cookie scoop….they don’t look the same…but are just as wonderful and make quite a lot!! I also freeze mine unbaked…I would imagine I could do the same with these….what do you think.?

    Reply

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    marcieposted May 19, 2014 at 6:10 pm

    This flavor combination sounds delicious, Sally! That glaze and those poppy seeds put these over the top!

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    ami@naivecookcooksposted May 19, 2014 at 6:31 pm

    You are so right Sally! I have tried making scones only once and they were dry and bland and overall not tasty!! Kudos to you that you tried thrice for the perfect recipe!! Will try these soon!

    Reply

    • Sallyreplied on May 19th, 2014 at 7:24 pm

      Thanks Ami – give these a try!

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    Jenn@eatcakefordinnerposted May 19, 2014 at 7:29 pm

    This might just be the recipe to convert me to a scone lover!! They look fabulous.

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    Sharonposted May 19, 2014 at 8:36 pm

    I absolutely agree about scones! They’re way too dry and tasteless! But with your recipe I’m sure it will taste better than Panera!

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    • Sallyreplied on May 20th, 2014 at 11:14 am

      Thanks Sharon! Hope you give these a try!

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    Raquelposted May 19, 2014 at 9:29 pm

    This recipe sounds amazing and I love the emphasis on moist. Whenever I hear the word scone, I tend to think of dry and a mess of crumbs. Thank you for revamping them for the better.

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    Julie @ This Gal Cooksposted May 19, 2014 at 10:39 pm

    These scones are so bright and pretty and they look crazy good! These scones don’t look dry at all. WIN!

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    Shineeposted May 19, 2014 at 10:57 pm

    Lovely scones, Sally! I love lemons, almost used up my 35lbs of lemons last couple of weeks. I have a few left, will try these scones. :)

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    Nicolaposted May 20, 2014 at 4:18 pm

    As a scone (it rhymes with bone, not gone) maker for at least 35 years, and being resident in Devon – UK capital of cream teas – I can advise you that the way to avoid dry scones is to pile clotted cream on top until it looks like Mount Everest. Trust me. ;-)

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    Jess @ On Sugar Mountainposted May 20, 2014 at 9:55 pm

    Third time is definitely the charm then! These scones are gorgeous and I am always up for the strawberry lemon flavor combo. What a perfect snack to enjoy with tea of just after lunch! :D

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    Laura (Tutti Dolci)posted May 20, 2014 at 10:39 pm

    These are the prettiest scones, love the glaze!

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    Leigh Suznovichposted May 21, 2014 at 12:47 am

    I love a fruit filled scones, and strawberries are finally back in season!

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    Anna (Hidden Ponies)posted May 22, 2014 at 1:01 am

    I loooove scones and am always looking for new versions to try – definitely including these beauties!

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    Amy @ Amy's Healthy Bakingposted May 22, 2014 at 7:53 pm

    My favorite muffin flavor turned into scones? Plus strawberries and glaze? YUM! I got really lucky the first time I tried a scone. My dad and I were on a baseball trip in Seattle, and the hotel served us cranberry orange scones as a side for our breakfast. One of the moistest ones I’ve ever had! So I’m right there with you, and I refuse to eat dry, crumbly ones. The airier the insides, the better!

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    Cheriposted May 23, 2014 at 4:30 am

    Makin these now- my butter got a little warm, so popped the grated butter back in the freezer.

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    Lauraposted June 1, 2014 at 2:18 pm

    Hi Sally!
    I was thinking about trying a mixed berry and white chocolate chip version of these… Would I be able to replace the strawberries with white chocolate and frozen mixed berries?
    Thank you so much! These look incredible, I love your blog!

    Reply

    • Sallyreplied on June 1st, 2014 at 4:02 pm

      Definitely! That combo sounds delicious. You may leave out the poppy seeds and lemon if you wish.

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    Kaitlynposted June 5, 2014 at 10:37 am

    Just pulled these out of the oven and they look and smell amazing! I cannot wait for them to cool, so I can dig right in! I’m trying to test fun (make or prepare ahead) breakfast recipes so that I can treat my bridesmaids to a pre-wedding brunch next summer! I think I will need a lot of time to prepare so I can try out as many yummy recipes as possible… That sounds like a legitimate excuse right? Thank you for the addition to their menu!

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    Kaitlynposted June 5, 2014 at 10:41 am

    Should have waited until I tried them to comment! They are amazing and it is totally worth a second comment to compliment you on their wonderfulness! Do you ever bake with rhubarb? A strawberry rhubarb sauce over these would be absolutely amazing. Hmm… Just another thing I will have to “test” out.

    Reply

    • Sallyreplied on June 5th, 2014 at 11:18 am

      If I liked rhubarb, I would definitely add it to my recipes. Let me know if you try that sauce! So happy you enjoy my scones. Thanks Kaitlyn!

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    Simoneposted June 5, 2014 at 6:06 pm

    “don’t substitute the cream”, you say? I made these with a mixture of greek yogurt and milk up to the 1/2 cup mark and they turned out beautifully! last minute while mixing the dough I added another splash of milk, because the dough wasn’t nearly as wet as I thought was necessary. it all turned out wonderfully. next time, I might skip the glaze (a little too sweet for me) and instead try to up the lemon factor in the scones themselves. they are so, so good though!

    Reply

    • Sallyreplied on June 5th, 2014 at 6:14 pm

      So glad you enjoy them without cream! I didn’t care for their texture with yogurt. Thanks for reporting back!

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    Dianeposted June 8, 2014 at 5:51 pm

    OMG!! It it totally Karma that I came across this site (while looking for 50th wedding anniv ideas) and found chocolate chip scones. YUM!!! I just saw a long lost friend from a job years ago and we were talking about the yummy food from a cart outside the hospital.Not only did he have good “real” food but he had THE BEST choc chip and lemon poppy seed scones I have ever tasted. Huge, Rich, soft – even hours later and cold! I can’t wait to try these and share them with my kids. Not sure if they will like the strawberry ones, but I will definitely try that too! And I can’t wait to explore the rest of your recipes. THANK YOU!

    Reply

    • Sallyreplied on June 8th, 2014 at 7:20 pm

      Let me know how you (and the kids!) like these. Thanks Diane!

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    Ashley | Our Full Tableposted June 14, 2014 at 11:10 pm

    I love your scone technique these look so yummy!

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    PseudoSheaposted June 19, 2014 at 6:07 pm

    No kidding about the most moist scones ever… made these today and they tasted more like cake than scones. I really enjoyed this recipe, and although it’s definitely not light on calories, I’ll be making them again. I found that I could have added more than 1 cup of strawberries and still been fine. I would also like to try substituting (despite the warning) milk instead of heavy cream since milk is more commonly on hand.

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    Christineposted July 11, 2014 at 2:00 pm

    Since I once left a comment begging for a scone recipe, I felt I should report back! I made these as a treat for 4th of July weekend and they are fabulous. I didn’t have heavy cream so found some notes online about combining butter with half and half to make heavy cream. Not sure if that is what I made but whatever I did worked and they turned out terrific!

    I am swimming in cherries this weekend and wondering if another splurge this weekend would be okay on the waistline? lol Cherries and chocolate chips…mmmmmm…

    Reply

    • Sallyreplied on July 11th, 2014 at 2:42 pm

      Mmmm cherry and chocolate chip scones sound so good Christine! So worth it. :)

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    Hayleyposted July 23, 2014 at 4:10 pm

    Would these still bake up well and taste good without the lemon in the scones or glaze? My dad is allergic to lemon.

    Reply

    • Sallyreplied on July 23rd, 2014 at 4:50 pm

      You may definitely leave out the lemon.

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    Aliciaposted August 30, 2014 at 11:10 am

    Hi Sally,

    I LOVE this scone recipe! I have been making them almost every weekend. They are so moist and bursting with flavor. My only question is, do you separate the scones after you cut them before you bake them in the pan? My FAVORITE scone recipe ever!!! Thanks for the gorgeous recipe!

    Reply

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