Strawberry Lemonade Scones
Prep time
Cook time
Total time
Serves: 8 scones
  • 1 1/4 cup flour
  • 1/4 cup plus 1 tablespoon Tate+Lyle┬« Organic Turbinado Raw Cane Sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter (cold)
  • 1/3 cup heavy cream
  • 1 cup fresh strawberries diced
  • zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon baking emulsion (or lemon extract)
  • 2 eggs
  1. Preheat oven to 400 degrees
  2. In medium bowl mix flour, sugar, baking powder and salt together
  3. With a pastry cutter, cut in ice cold butter into flour mixture until it resembles coarse crumbs
  4. In small bowl mix heavy cream, eggs, lemon juice and lemon extract
  5. Then add mixture to flour bowl and blend
  6. Stir in strawberries gently
  7. press dough into cast iron scone pan and sprinkle the remaining 1 tablespoon of sugar on top of scones or roll out with a little flour and cut into triangles and bake on a parchment lined baking sheet
  8. Bake for 12-15 minutes or until toothpick comes out clean
Recipe by Created by Diane at