Tested till perfect Mini Lemon Scones with Strawberries and Cream
Mini Lemon Scones With Strawberries and Cream
Photography by Ryan Brook/TC Media

Mini Lemon Scones with Strawberries and Cream

Don't worry about leftovers; scones freeze well and are perfect for breakfast. Devonshire cream (a clotted cream from England) is very thick and rich and does not require whipping. Look for small jars in the dairy section of the grocery store.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2007

Recipe4 out of 5 based on 25 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24 pieces


  • 2 cups 2cupssliced hulled strawberrystrawberries
  • 1 tbsp 1tbspgranulated sugar
  • 1 tsp 1tspgrated lemon rind
  • 1 bottle (170 g) 1bottle (170 g)devonshire cream, or 1 cup/250 ml softly whipped cream


  • 2-1/2 cups 2-1/2cupsall-purpose flour
  • 2 tbsp 2tbspgranulated sugar
  • 1 tbsp 1tbspgrated lemon rind
  • 2-1/2 tsp 2-1/2tspbaking powder
  • 1/2 tsp 1/2tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 1/2 cup 1/2cupcold butter, cubed
  • 1 cup 1cupbuttermilk
  • 1 1eggeggs


  • 1 1eggeggs, lightly beaten
  • 2 tsp 2tspgranulated sugar
To change the number of servings, enter the number, then press "calculate". or reset


In bowl, combine strawberries, sugar and lemon rind; cover and refrigerate until chilled. (Make-ahead: Refrigerate for up to 6 hours.)

Scones: In large bowl, whisk together flour, sugar, lemon rind, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Whisk buttermilk with egg; add to flour mixture, stirring with fork to make soft dough.

With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Pat out into scant 3/4-inch (2 cm) thick round. Using 1-3/4-inch (4.5 cm) floured round or fluted cookie cutter, cut out rounds, patting out scraps and cutting more rounds twice. Place on parchment paper-lined rimless baking sheet.

Topping: Brush biscuits with egg; sprinkle with sugar. Bake in centre of 400°F (200°C) oven for about 12 minutes or until golden. Let cool on pan on racks. (Make-ahead: Store in airtight container for up to 24 hours or wrap in plastic wrap and freeze in airtight container for up to 2 weeks.) Serve with strawberries and cream.

Additional information : Variation
Mini Chocolate Scones: Reduce flour to 2 cups (500 mL). Add 1/2 cup (125 mL) cocoa powder. Increase sugar to 1/4 cup (50 mL).

Nutritional Information Per piece: about

cal 135 pro 3g total fat 8g sat. fat 5g
carb 14g fibre 1g chol 37mg sodium 162mg

% RDI:

calcium 3 iron 5 vit A 7 vit C 15
folate 15
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