Strawberry and Lemon Scones Recipe

A rustic tea time treat with fresh strawberries and lemon zest. Serve with a dollop of whipped cream.



Prep Time

15 minutes

Cooking Time

30 minutes


Makes 8 scones

Recipe Ingredients

  • 1 punnet (250g) SPAR Freshline strawberries, hulled and chopped
  • 1 Tbsp (15ml) lemon zest (about one lemon)
  • 2 ¼ cups (560ml) SPAR cake flour
  • ¼ cup (60ml) SPAR sugar
  • 2 teaspoons (10ml) baking powder
  • ¼ teaspoon salt
  • 6 Tbsp (90ml) cold SPAR butter
  • 1 egg
  • ½ cup (125ml) milk
  • 2 Tbsp SPAR castor sugar


  • 1 cup SPAR icing sugar
  • 2 Tbsp (30ml) fresh lemon juice

Recipe Method

  1. Preheat the oven to 200C
  2. Mix the lemon zest, cake flour, sugar, baking powder and salt
  3. Rub the butter in until it resembles breadcrumbs
  4. Toss the strawberries through the flour
  5. Mix the egg and milk
  6. Mix through the flour mixture by “cutting” it in (avoid over-mixing)
  7. Grease a baking sheet, press the scone mix onto the baking sheet and shape into a circle about ¾ cm high. Cut into wedges
  8. Sprinkle with castor sugar
  9. Bake for 30 minutes or until golden brown
  10. Leave to cool a little
  11. Mix the frosting ingredients and drizzle over the scones

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