why make this recipe
This recipe makes tender, flaky scones with fresh strawberries. They bake fast and taste bright with a lemon glaze. You can serve them for breakfast, brunch, or a sweet snack.
introduction
Strawberry scones are easy to make and use simple ingredients. They stay soft inside and have a light crust. If you enjoy fruity baked treats, try this blueberry muffin and strawberry shortcake recipe for another sweet idea.
how to make Strawberry Scones
Follow the steps below to make the dough, chill it, cut the scones, bake, and glaze them. Read each step before you start to work smoothly.
Ingredients :
1/3 cup buttermilk, 1 large egg (slightly beaten), 2 cups all-purpose flour (plus a 1/4 cup or so for working with dough), 3 tablespoons granulated sugar, 2 teaspoons baking powder, 3/4 teaspoon fine sea salt, 6 tablespoons cold unsalted butter (cut into small cubes), 1/2 cup chopped strawberries, 1 1/4 cup powdered sugar, 2 tablespoons fresh-squeezed lemon juice ((or milk, if desired))
Directions :
Whisk together the buttermilk and egg in a large measuring pitcher. Set aside until ready to use., Add flour, 2 tablespoons granulated sugar, baking powder, and 3/4 teaspoon sea salt to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until evenly combined. Add the butter to the stand mixer and continue to mix on medium until the cubes are broken up into pea-sized bits. If you don’t have a stand-mixer, see the notes below., Reduce the mixer speed to low and slowly drizzle in the contents of the measuring pitcher. Stop mixing as soon as the dough comes together. Add the strawberries, mix on low just until they are evenly distributed., Place the dough onto a floured work surface. With floured hands, pat or gently roll out the dough into a round, about 1" thick. Wrap the dough in plastic wrap and refrigerator for 1-2 hours., Preheat the oven to 400° and have ready a baking sheet lined with either parchment paper or a silicone baking mat., Using a sharp knife or a pastry cutter, cut the dough into 8 wedges and place about 2” apart on the baking sheet., Bake the scones for 15-18 minutes, or until golden brown and cooked through. Transfer the baked scones to a cooling rack, allow to cool completely., Add the powdered sugar and lemon juice (or milk) to a small mixing bowl. Stir until well combined. You may add up to 1 more tablespoon of liquid if needed., Drizzle the top of the scones with the glaze and set aside for about 1 hour to set up. Serve and enjoy!
how to serve Strawberry Scones
Serve warm or at room temperature. You can split them and add butter, jam, or clotted cream. They pair well with tea or coffee.
how to store Strawberry Scones
Cool completely. Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 1 month. Thaw at room temperature and warm slightly before serving.
tips to make Strawberry Scones
- Keep the butter very cold for flaky layers.
- Do not overmix the dough. Mix just until it holds together.
- Cut strawberries small so they do not add too much moisture.
- Chill the dough for at least 1 hour to make clean cuts.
- Use a sharp knife for neat wedges.
variation (if any)
- Swap strawberries for blueberries or raspberries.
- Add 1 teaspoon vanilla or lemon zest to the dough for extra flavor.
- Make mini scones and reduce bake time by a few minutes.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry before adding to dough.
Q: Can I skip the glaze?
A: Yes. The scones taste good plain. The glaze adds sweetness and shine.
Q: What if my dough is too wet?
A: Add a little flour, a tablespoon at a time, until you can handle it.
Q: Can I make the dough ahead?
A: Yes. Wrap the dough and keep in the fridge up to 24 hours, or freeze for longer.
Strawberry Scones
- Prep Time: 120 minutes
- Cook Time: 18 minutes
- Total Time: 138 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Tender, flaky scones filled with fresh strawberries and topped with a bright lemon glaze. Perfect for breakfast, brunch, or a sweet snack.
Ingredients
- 1/3 cup buttermilk
- 1 large egg (slightly beaten)
- 2 cups all-purpose flour (plus a 1/4 cup for working with dough)
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 6 tablespoons cold unsalted butter (cut into small cubes)
- 1/2 cup chopped strawberries
- 1 1/4 cup powdered sugar
- 2 tablespoons fresh-squeezed lemon juice (or milk, if desired)
Instructions
- Whisk together the buttermilk and egg in a large measuring pitcher. Set aside until ready to use.
- Add flour, 2 tablespoons sugar, baking powder, and salt to the bowl of a stand mixer. Mix on low speed until combined.
- Add the butter and mix on medium until broken into pea-sized bits.
- Reduce mixer speed to low and drizzle in the buttermilk mixture. Stop mixing as soon as the dough comes together.
- Add the strawberries and mix on low until evenly distributed.
- Place the dough onto a floured surface and pat or roll to about 1” thick. Wrap in plastic wrap and refrigerate for 1-2 hours.
- Preheat oven to 400°F. Line a baking sheet with parchment or silicone mat.
- Cut the dough into 8 wedges and place on the baking sheet.
- Bake for 15-18 minutes until golden brown. Transfer to a cooling rack to cool completely.
- For the glaze, mix powdered sugar and lemon juice in a small bowl and drizzle over the cooled scones. Let set for 1 hour.
- Serve and enjoy!
Notes
Keep the butter very cold for flaky layers. Do not overmix the dough. Chill the dough for at least 1 hour for clean cuts.
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
