Strawberry Scone Cookie with Lemon Icing
Last updated on December 28th, 2025
A healthy-ish scone, cookie, biscuit type experiment! I’m not much of a baker but my family loved them! This strawberry scone cookie with lemon icing is unique and super yummy! Eating these feels like summer and it’s an innovative way to use up some extra strawberries. These make a delicious snack and dessert! They could even be a grab and go breakfast treat!
Did you know?
Strawberries are actually part of the Rosaceae family – the same family the rose flower belongs to! Pretty neat!
What ingredients do I need to make these?
Flour
Strawberries
Sugar
Vegetable Oil
Coconut Oil
Egg
Lemon
Baking Powder
Vanilla
What ingredients do I need to make the icing?
Powdered Sugar
Lemon
How do I make the Cookies?
Preheat oven to 350. In a large bowl whisk vegetable oil, coconut oil, lemon juice, granulated sugar, lemon zest, vanilla, and egg until well incorporated. Stir in flour and baking powder, mix well. Add in a pinch of salt at this step, if desired. Stir in strawberries gently. Line a baking sheet with parchment paper and spoon mixture into little balls about the size of a ping pong ball. I used an ice cream scoop for this; it gets pretty messy if you try to use your hands.
Bake until golden brown. Let cool completely on a cooling rack before attempting to ice.
Garnish Strawberry Scone Cookie with more lemon zest and powdered sugar after icing sets, if you’d like. Some fresh basil on top would be incredible for more adventurous palates!
How do I make the icing?
Add sifted powdered sugar, lemon juice, and lemon zest to medium size bowl, whisk until combined. Enjoy!
Tips:
- Keep cookies refrigerated and consume within 3-5 days of making.
- Refrigerate any unused icing and use up within 3-5 days.
- If you’d like these to be healthier, you could just skip the icing if you wanted!
- These cookies are so versatile! If you nixed the icing, you could stir in some white chocolate chips instead!
Looking for more strawberry recipes?
Strawberry Scone Cookie with Lemon Icing
Ingredients
- 2 cups all purpose flour
- 1 large egg
- 1 cup strawberries diced
- ½ cup granulated sugar
- ¼ cup vegetable oil
- ¼ cup coconut oil melted
- 2 ½ tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
For the icing:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
Instructions
- Preheat oven to 350 ℉
- In a large bowl whisk vegetable oil, coconut oil, lemon juice, granulated sugar, lemon zest, vanilla, and egg until well incorporated.
- Stir in flour and baking powder, mix well. Add in a pinch of salt at this step, if desired. Stir in strawberries gently.
- Line a baking sheet with parchment paper and spoon mixture into little balls about the size of a ping pong ball. I used an ice cream scoop for this, it gets pretty messy if you try to use your hands.
- Bake 15 minutes, until golden brown.
- Let cool completely on a cooling rack before attempting to ice.
To make the icing:
- Add sifted powdered sugar, lemon juice, and lemon zest to medium size bowl, whisk until combined. Refrigerate any unused icing for 3-5 days.
For serving:
- Garnish Strawberry Scone Cookie with more lemon zest and powdered sugar after icing sets, if you'd like. Some fresh basil on top would be incredible for more adventurous palates!
Notes
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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This looks like the perfect spring dessert! Can’t wait to make these!
Thank you! Enjoy!