Photo of Strawberry scones with a lemon drizzle glaze by WW

Strawberry scones with a lemon drizzle glaze

Points® value
Total Time
35 min
15 min
20 min
Forget sultanas! Finely diced strawberries elevate fruity summer scones to a whole new level


White Self Raising Flour

200 g, plus extra 1/2 tsp for dusting

Baking powder

½ teaspoon(s), level


¼ teaspoon(s)

Low Fat Spread

50 g

Caster Sugar

10 g, golden


100 ml


75 g, hulled and finely diced


½ zest(s) of 1, to decorate

Icing Sugar

50 g

Lemon Juice, Fresh

1 tablespoon(s)


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7 and line a baking tray with baking paper.
  2. Sift the flour and baking powder into a large bowl, then stir in the salt. Dot the spread over the mixture, then use your fingertips to rub the spread into the flour until it resembles fine breadcrumbs. Add the caster sugar and buttermilk to the bowl, working everything together to form a dough. Carefully fold in the strawberries.
  3. Lightly dust a work surface with the extra flour, then tip out the dough. Knead briefly, then pat the dough down to form a circle that’s 1.5cm thick. Cut the dough into 8 equal wedges, then transfer to the prepared tray. Bake for 20 minutes, until risen and golden. Remove from the oven and transfer to a wire rack.
  4. To make the glaze, combine the icing sugar and lemon juice in a small bowl, until smooth. Drizzle it over the warm scones, then scatter over the zest and leave for 5 minutes to set before serving.


You could add 1 tbsp poppy seeds to the scone dough in step 2.