Strawberry Lemonade Scones

Summertime Flavors

When I think of summertime I think of fresh fruit and lemonade, sunny days and lazy nights. These Strawberry Lemonade Scones are the perfect breakfast pairing for your morning coffee. The bright flavors will leave you feeling ready for wherever the day may take you.

Strawberries are at their peak here in the Pacific Northwest in June. Just at the beginning of Summer. It’s the perfect time to go pick them fresh from the local farms. But no worries if you can’t go pick them fresh because the stores are usually packed full of fresh berries and you can even resort to frozen strawberries if needed.

Strawberries are good by themselves, in ice cream, on top of yogurt, or in pastries like these Strawberry Lemonade Scones. This is definitely one of my favorite flavors! You really can’t go wrong when using strawberries to flavor a recipe.

They are full of antioxidants, fiber and manganese (needed for proper brain function and nervous system health). Since they are on the Environmental Working Groups list of the dirty dozen, you want to try and buy them organically if you can. To check out more of the health benefits of strawberries check out this article HERE by Dr.Axe.

When life gives you lemons…

So what is the perfect pairing for any fresh fruit? In my opinion, the answer would be fresh lemon. It brightens up the flavors of any dish, fresh vegetable or fruit. Lemons are a MUST-HAVE in the kitchen. They are so delicious!!! I am a sucker for anything lemon flavored.

Layering the lemon flavor is key to baking with it. I love to use both the lemon zest and lemon juice. Sometimes I also enjoy using the Lemon Vitality Essential Oil from Young Living. This version is a concentrated flavor made from the rind of the fruit. It’s safe to ingest and full of flavor.

Just make sure to research where your essential oils come from. After a lot of my own research, Young Living oils are the only ones I trust to be pure, beyond organic, and 100% essential oil. It’s worth paying for the good stuff.  

A lot of cheap knock offs can actually have a lot of fillers and synthetic ingredients in them (since they are only required to have 5% actual oil in them to be sold). I wouldn’t trust those to ingest. Be sure to check out my post ESSENTIAL OILS AND WELLNESS for more information on this topic.

I do sell essential oils as well so send me an email or DM on social media (find me on Instagram @motivate.educate.repeat) and ask how to get started. They have many more benefits than just cooking with them. I’m passionate about this subject and here to help! 🙂

Gluten Free

Lately I’ve been baking with gluten free flour because I try to stick to an anti-inflammatory diet for the most part. Gluten can be inflammatory for some people.

For me, it’s more of just a choice. I feel like I don’t get that carb hangover feeling after having gluten free breads, cookies etc like I would with a regular flour based recipe. It definitely makes a difference.

I stick to the all-purpose gluten free flour blends because they make life so much easier. Especially when you first start baking with gluten free flour.

The flavor is comparable to regular flour as long as you stick to a good brand. I really like Bob’s Red Mill or Trader Joe’s Gluten Free All-Purpose Flour. Recipes always come out so soft when I bake with these. Just remember to subtract a few minutes on the baking time as I  find gluten free recipes cook faster.

The good news is the way I made this recipe, it can easily be swapped for a regular all-purpose flour in place of the gluten free option. They are interchangeable. So no worries if you don’t want to bake it gluten free.

Recipe tips:

-To ensure you have the correct amount of flour, always measure your flour by spooning it into a measuring cup instead of packing it. You want that loose spooned flour full to the top and then using the flat side of a butter knife, smooth off the excess.

-Make sure butter is chilled. Cut it into cubes when you mix it into the dough and then chill the dough again before baking. This helps the scones hold their shape.

-Baking sheet vs pizza stone? I find that baking on baking sheets cooks things a little too fast on the bottom and aren’t great for even baking. It is most likely just my oven, but I have always loved baking on a pizza stone better. Everything I bake on it always comes out amazing!

-To make this recipe without gluten free flour just swap out the ingredients you need. Use a regular all-purpose flour instead of the gluten free. It’s an easy 1:1 swap.

-For a lower sugar scone use a good Organic coconut sugar. This is lower on the glycemic index meaning it won’t spike your blood sugar as much. You can swap out the coconut sugar for regular sugar if preferred.

Strawberry Lemonade Scones

I really hope you enjoy this recipe as much as we do! They are the BEST scones for this time of year! A fun treat to enjoy for brunch or dessert. They would also be perfect for a tea party, bridal or baby shower.

I would love to hear feedback when you make them. Come back and leave a comment below -OR- share them on social media and tag me @motivate.educate.repeat or use the hashtag #motivateeducaterepeat.

Also be sure to check out my Banana Chocolate Chip Muffin Recipe HERE!