A summer scone recipe that pairs perfectly with a cup of iced tea? Yes, please! This fruity and egg free scone recipe whips up in an absolute jiffy and cooks very quickly so you don’t have to worry about the oven heating up your house too much.
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Strawberry Lemonade Scone Recipe
- 3 1/2 cup flour
- 1/3 cup Coconut sugar (or white sugar)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 8 Tbsp (one stick) melted butter
- 3/4 cup milk
- 1 Tbsp Lemon juice
- 1 cup fresh chopped strawberries
Mix dry ingredients thoroughly, then add the wet ingredients (minus the strawberries) all at once. Mix until the dough is just starting to form, then add the strawberries. Stop mixing as soon as you have workable dough. Divide dough into two balls, pat each into a circle (about the size of a salad plate), and cut to divide into 6 or 8 triangles each. Bake on parchment paper 18 minutes at 400.
Once your scones are completely cooled, you can cover them with the tasty pink lemonade drizzle.
Pink Lemonade Drizzle Icing
- 1 1/4 cups powdered sugar
- 2 tbsp milk/non-dairy milk
- 1 Tbsp lemon juice
- 1/8 tsp red beet powder (Beet powder is easy to find online and works very well as a food coloring. You can alternatively use a tiny bit of pink food coloring or just leave the icing white)
First dissolve the crystals in the milk then mix everything together- super easy! If it is too thick add half a tablespoon more milk and if it is too thin add 1/4 more powdered sugar at a time.
I added thyme and chamomile flowers for extra decorations. Edible flowers instantly bring your desserts to the next level. I wrote a guide for using edible flowers here. If you like this scone recipe, you can also check out my lavender ginger scone recipe here. Also check out these Italian Butterball cookies.
