Lemon Scones with Strawberry Glaze

Lemon Scones with Strawberry GlazeFluffy and light, extra lemony scones drizzled with the most perfect fresh strawberry glaze.  These Lemon Scones with Strawberry Glaze are the perfect pick-me-up in the morning! 

I always feel like I’m trying to give up on my first love.  Coffee.  It’s hard guys.  That smell of fresh brewed coffee with my favorite creamer…I’m done.  Even though you mess with my skin and give me the jitters, I just can’t quit you! Whenever I’m on that “down with coffee” kick, I always reach for my second favorite hot drink.  The good ‘ole Earl Grey standby.  With cream of course.  I’ve been trying all sorts of teas lately so I’ve been feeling totally British.

Lemon Scones with Strawberry GlazeSo what goes best with a nice cup of tea?  These Lemon Scones with Strawberry Glaze of course!  I know you saw that coming.  So if you want to feel perfectly British, grab your favorite tea and make these scones.  They’re incredibly tender and have the perfect lemon bite to them.  My favorite part is that crunchy top from the sprinkle of sugar right before baking.

Lemon Scones with Strawberry Glaze
Prep time
Cook time
Total time
Serves: 8
Lemon Scones
  • 3 cups all-purpose flour
  • 1 stick of cold unsalted butter, cut into small cubes
  • ⅓ cup sugar, plus more for sprinkling
  • 1 tablespoon baking powder
  • ¼ teaspoon coarse salt
  • ¾ cup plus 3 tablespoons heavy cream
  • 3 large eggs
  • 2 tablespoons grated lemon zest
  • 1½ teaspoons vanilla extract
Strawberry Glaze
  • 2 cups of Powdered Sugar
  • 1 cup Finely Chopped Strawberries
  • 1 teaspoon milk
Lemon Scones
  1. Preheat your oven to 400 F and line a baking sheet with parchment paper.
  2. With your mixer, combine the flour, butter, sugar, baking powder and salt until it resembles wet sand.
  3. In a large bowl, whisk together the ¾ cup of cream, 2 eggs, lemon zest and vanilla extract.
  4. Add the cream mixture to the flour mixture until just incorporated.
  5. Take the dough out of the bowl and form into a flat disc about 8 inches across and 1½ inches thick. Using a large knife, cut into 8 wedges and transfer to the parchment paper.
  6. Make an egg wash with an egg and the 3 tablespoons of cream and brush the tops. Sprinkle a generous amount of sugar.
  7. Bake for 40-50 minutes until the tops are golden brown.
Strawberry Glaze
  1. In a food processor combine all ingredients into the glaze. Add more sugar for a thicker glaze. Drizzle on top of scones.
Adapted from Martha Stewart

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Raspberry Lemon Bars

Raspberry Lemon BarsThe bright and sunny flavors of raspberry lemonade baked into tart lemon bars.  Let these Raspberry Lemon Bars be your last summer treat you will always remember.  

Raspberry Lemon BarsIt has been quite an emotional week for me.  My little four year old started Kindergarten!  I’m excited about all the new things he’s going to learn.  The education here in Dubai is so extensive.  His school will be teaching him Arabic and French, music lessons, and lots of creative art sessions.  I’m a little jealous!  I’m also a little bummed.  I know that once Kindergarten starts the years will just fly by.  Then I will be left with no kids in the house and lots of wrinkles and cellulite.  That sounds so depressing!

The only thing that has cheered me up a little is that I can bake these Lemon Raspberry Bars in peace.  Usually once Oliver smells even the slightest scent of my baking I start hearing this:

“Are they done yet?  Sigh…”

“Can I have another taste?  Just a little one again.”

“This needs more chocolate.”

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Cranberry Bliss Bar Cupcakes

cranberry bliss bar cupcakes - www.yummycrumble.comThese whimsical cupcakes have it all!  Chopped white chocolate and tart dried cranberries baked right in the luscious cupcake base, swirled lemon cream cheese frosting, and sparkling cranberries glistening on the top.  It’s my favorite Starbucks holiday treat in a cupcake!

cranberry bliss bar cupcakes - www.yummycrumble.comSo something very strange happened to me while I was doing my last minute grocery shop for Christmas day…

Santa Clause hit on me.

Ok, so not Santa Clause, but a fat (and a little too jolly) 65 year old man with a white beard.  Let’s just say I was very uncomfortable and wanted to duck my head into the neck of my sweater and never return.  Even the check out girl asked “Did that just happen?”  I replied with “Yes, it did.  Do you happen to sell rape whistles next to the gum?”  So now I have proof that at 32 with 2 kids and 10 years of marriage under my belt, I still “got it”.  At least to perverted old men.  Find another chimney Santa!

cranberry bliss bar cupcakes - www.yummycrumble.com

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Lemon Raspberry Coffee Cake & Sweet Basil Whipped Cream

Lemon-Raspberry-Coffee-CakeLemon Raspberry Coffee Cake with Sweet Basil Whipped Cream.  Brighten your morning with this tart coffee cake bursting with sweet raspberries.  The perfect summer treat with your coffee or tea.

One thing you should know about me is I’m obsessed with the Holidays.  Christmas to be exact.  So although my heart is already longing for cooler weather, pumpkin lattes, and sweet potato pie, I made this vibrant Lemon Raspberry Coffee Cake to embrace summer.  When I envision coffee cake I see lots of cinnamon streusel, walnuts, allspice, and all things wonderful.  Maybe even a little pumpkin for Autumn.

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Lemon Blackberry Cupcakes with Sweet Tea Frosting


Lemon Blackberry Cupcakes with Sweet Tea Frosting and garnished with blackberry sugar.  My delicious twist on an Arnold Palmer in cupcake form.

Arnold Palmer you wonderful man you.  You created my favorite beverage of all time and I thank you.  So, cheers to you…here is my version of your sweet drink in a little yummy cupcake.  Don’t be fooled though.  This little cupcake has so much tart citrus flavor its like a lemon punched you in the mouth.  And then a sweet little blackberry gave you a kiss to make it feel better.

All silliness aside, this really is a delicious cupcake.


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Pink Lemonade Madeleine Cookie Sandwiches


I think I have become obsessed with lemon.  I’ve never baked with it until I made these beauties and I’m pretty sure it was the lemon butter cream frosting that did me in.  I kind of avoided lemons because…I’m lazy and didn’t want to zest 10 million lemons to make a quarter cup of frosting.  I don’t know what little voice told me that zesting 10 million lemons is a reality in the baking world, but I mistakenly listened to it and missed out on so many cookies, cakes, and desserts I could have made!  So lately I’ve been pondering what other delights I can make with lemon.  Madeleines have always been one of my favorite cookies, so combining them with my latest obsession was really fun!  The fresh lemon make these Pink Lemonade Madeleine Cookie Sandwiches so vibrant and zesty.

Oh, and they’re pretty and dainty!  Who doesn’t want to eat something pretty and dainty?


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Blueberry Cornbread Cupcakes with Lemon Buttercream


I’m a southern California girl.  I was born in Mission Viejo near Laguna Beach.  I left when I was about 12 and headed to the melting pot known as Florida.  I loved my little hometown.  From what I remember, it was fabulous.  I was barely a tween, but I had good memories.  In my profession I meet people from all over the world.  So whenever I come across a southern Californian, I’m excited and tell them I’m from little Mission Viejo.  Quite often, I get a little smirk or chuckle.   A little confused, I finally asked what was so funny.  Let’s just say Mission Viejo is New Jersey and Laguna Beach is New York.


So although I was born in the west, my allegiance is to the east.  Specifically the south.  I love all things southern.  Sweet tea, corn bread, pies, fried chicken…I could go on and on.  And yes, I’m in Florida.  A state where so many argue that it’s not part of the bible belt, so it’s not really “southern”.  I say whatever to those people!  If the state serves sweet tea in their restaurants, its in the bible belt!  So here are some Blueberry Cornbread Cupcakes to commemorate my love for the south.


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