Recipe courtesy of Justine Simmons

Lemony Scones with Strawberry Compote

  • Level: Intermediate
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 30 min
  • Yield: 8 servings
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Strawberry Compote:

1 pound strawberries, hulled and quartered

1/3 cup confectioners' sugar 

1/4 teaspoon ground cinnamon 


2 cups flour

1/2 cup granulated sugar, plus about 1 tablespoon for dusting 

1 tablespoon baking powder 

1 1/2 teaspoons finely grated lemon zest 

1/2 teaspoon kosher salt 

1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces 

1/2 cup heavy cream 

1 large egg, lightly beaten 

1/2 teaspoon vanilla extract 

Clotted cream, for serving 


  1. For the compote: Combine the strawberries, sugar, cinnamon and 1/4 cup water in a medium skillet. Bring to a simmer over medium-high heat, then reduce the heat to medium and simmer, stirring occasionally and coarsely mashing the berries with a spoon, until the strawberries are tender and the liquid has thickened, about 12 minutes. Transfer to a bowl and cool completely.
  2. For the scones: Preheat the oven to 375 F. Line a rimmed baking sheet with parchment paper.
  3. Pulse the flour, 1/2 cup sugar, baking powder, lemon zest and salt together in a food processor until well combined. Add the butter and pulse until the mixture resembles a coarse meal. Add the cream, egg and vanilla and pulse until the dough starts to come together. Turn the dough out onto a piece of parchment paper; gather it up and form it into a disc about 3/4-inch thick and 7 inches in diameter. Cut the disc into 8 triangles and transfer to the prepared baking sheet; sprinkle with the remaining 1 tablespoon sugar.
  4. Bake until golden brown on the bottom and pale golden on top, about 15 minutes.
  5. Serve the scones warm or room temperature, with clotted cream and strawberry compote.