1-Ready to bake some Lemon Cream Cheese Scones Strawberries? Start by preheating your oven to 400ºF and lining a baking sheet with parchment paper. This step sets the stage for even baking and easy cleanup.

2-In a large bowl, whisk together the dry ingredients: 2 ¾ cups all-purpose flour, ⅓ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, and ¾ teaspoon salt, along with 1 tablespoon lemon zest for that fresh citrus note.

3-Next, cut in ¼ cup cold unsalted butter and 4 ounces cold cream cheese until the mixture looks like coarse crumbs. Gently fold in ¾ cup fresh strawberries to keep their shape intact.

4-In another bowl, whisk 1 tablespoon vanilla extract into 1 cup cold buttermilk, then add it gradually to the dry mix until the dough forms, taking care not to overmix.

5-Turn the dough onto a floured surface and knead it gently just 4-5 times. Pat it into a 7-inch round and cut into 8 wedges. Place these on your prepared baking sheet and brush the tops with 1 tablespoon heavy cream or milk.

6-Bake for 12 to 20 minutes until golden brown, then cool on a wire rack.

7-For the glaze, whisk together 1 cup confectioners’ sugar, 2 tablespoons fresh lemon juice, 3 tablespoons melted butter, and ½ teaspoon vanilla extract until smooth, and drizzle it over the cooled scones.