How do I store lemon cream cheese scones with strawberries to keep them fresh?

Store lemon cream cheese scones with strawberries in an airtight container at room temperature for up to 2 days to maintain their texture and flavor. If you want to keep them longer, place the scones in the refrigerator inside a sealed container or wrapped tightly with plastic wrap for up to 4 days. Before serving, warm them in a preheated oven at 300°F (150°C) for 5–7 minutes to restore their freshness without drying them out.

Can I freeze lemon cream cheese scones with strawberries, and how should I do it?

Yes, you can freeze lemon cream cheese scones with strawberries to extend their shelf life. Place unglazed scones in a single layer on a baking sheet and freeze until solid, usually about 2 hours. Then transfer them to a freezer-safe bag or container, removing as much air as possible. They freeze well for up to 3 months. To enjoy, thaw scones overnight in the fridge and reheat in a 300°F (150°C) oven for 10 minutes before glazing.

What’s the best way to reheat lemon cream cheese scones without making them dry?

To reheat lemon cream cheese scones without drying them out, preheat your oven to 300°F (150°C). Place the scones on a baking sheet lined with parchment paper and warm them for 5–7 minutes. Avoid microwaving, as it can make scones chewy or rubbery. If desired, add a light glaze or fresh strawberries after reheating for extra moisture and flavor.

Are lemon cream cheese scones with strawberries suitable for make-ahead breakfast or brunch?

Yes, lemon cream cheese scones with strawberries are excellent for make-ahead breakfasts or brunches. They can be baked a day in advance and stored at room temperature in an airtight container. For longer storage, refrigerate or freeze them as needed. When ready to serve, reheat gently and add fresh strawberries or a light glaze for a fresh, flavorful touch that saves prep time on busy mornings.

Can I substitute fresh strawberries with frozen ones in lemon cream cheese scones?

You can substitute frozen strawberries for fresh in lemon cream cheese scones, but there are a few tips to retain texture and flavor. Thaw frozen strawberries completely and drain excess liquid before folding them into the dough to prevent sogginess. Using frozen fruit may slightly change the scone’s consistency, so handle the dough gently to avoid overmixing. Fresh strawberries typically provide a brighter flavor and better texture, but frozen can be a convenient alternative when fresh are out of season.

Lemon Cream Cheese Scones Strawberries Recipe with Fresh Flavor

Name: Lemon Cream Cheese Scones Strawberries
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 ¾ cups all-purpose flour; ⅓ cup granulated sugar; 1 tablespoon baking powder; ½ teaspoon baking soda; ¾ teaspoon salt; 1 tablespoon lemon zest (from 1 lemon); ¾ cup fresh or frozen strawberries (do not thaw if frozen); ¼ cup cold unsalted butter, cut into pieces; 4 ounces cold cream cheese, cut into pieces; 1 tablespoon vanilla extract; 1 cup cold buttermilk; 1 tablespoon heavy cream or milk; 1 cup confectioners’ sugar; 2 tablespoons fresh lemon juice; 3 tablespoons melted butter; ½ teaspoon vanilla extract

Description

🍋 Brighten your day with these Lemon Cream Cheese Scones featuring fresh strawberries and zesty lemon flavor.
🍓 Their tender, flaky texture combined with a sweet lemon glaze makes them an irresistible treat for breakfast or brunch.

Ingredients

Scale

2 ¾ cups all-purpose flour

⅓ cup granulated sugar

1 tablespoon baking powder

½ teaspoon baking soda

¾ teaspoon salt

1 tablespoon lemon zest (from 1 lemon)

¾ cup fresh or frozen strawberries (do not thaw if frozen)

¼ cup cold unsalted butter, cut into pieces

4 ounces cold cream cheese, cut into pieces

1 tablespoon vanilla extract

1 cup cold buttermilk

1 tablespoon heavy cream or milk

1 cup confectioners’ sugar

2 tablespoons fresh lemon juice

3 tablespoons melted butter

½ teaspoon vanilla extract

Instructions

1-First: preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest for a well-mixed base.

2-Next: cut in the cold butter and cream cheese until the mixture looks like coarse crumbs, which helps create that tender texture.

3-Then: gently fold in the strawberries to keep them intact and juicy. Whisk the vanilla extract into the buttermilk, and add it gradually to the dry ingredients, mixing just until the dough forms you might not use it all to avoid a sticky mess. Move the dough to a floured surface, knead it gently 4 to 5 times, and shape it into a 7-inch circle.

4-Cut the dough into 8 wedges, place them on the baking sheet, and brush the tops with heavy cream or milk. Bake for 12 to 20 minutes until golden brown, then let them cool on a wire rack.

5-For the glaze, whisk together confectioners’ sugar, lemon juice, melted butter, and vanilla extract until smooth, and drizzle it over the cooled scones.

Notes

❄️ Do not thaw frozen strawberries to avoid excess moisture.
⚡ Handle dough quickly to keep fat cold and ensure flakiness.
🥛 Add buttermilk gradually to prevent over-wetting the dough.
❄️ For flakier scones, freeze shaped dough for 30 minutes before baking.
⏰ Dough can be prepared ahead and refrigerated overnight before baking.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 422 calories
Sugar: 26 grams
Fat: 17 grams
Saturated Fat: 10 grams
Carbohydrates: 61 grams
Protein: 7 grams

Keywords: Lemon Scones, Cream Cheese Scones, Strawberry Scones, Lemon Glaze