These tender Strawberry Scones are loaded with fresh strawberries & topped with a sweet strawberry glaze. These scones are perfect for a tea party, brunch or quick breakfast!
Scones are best explained as a cross between a biscuit and a quick bread. They tend to be slightly sweet with a variety of add-in options. When I come across some nice looking strawberries at the grocery store, I can't resist whipping up a batch of these Strawberry Scones. There is a full cup of chopped strawberries in these scones, ensuring you get some strawberry in every bite. Pair them with a cup of hot tea or coffee for the perfect combination!
The Key to Perfect Scones
There are a couple important tips to follow to ensure a tender scone every time:
- Cold ingredients - it's important that the cold ingredients you are using in the scones are very cold and remain that way until you put them in the oven. This ensures the butter melts in the oven and creates a steam pocket in the scones. This will help the scones rise nicely and make them flaky. To achieve this, keep the buttermilk, egg and butter in the refrigerator until the last minute. The scone dough will also be chilled before baking to ensure everything is as cold as possible.
- Don't overmix - another important tip is to make sure not to overmix the scone dough. Overmixing will overdevelop the gluten in the flour, creating a dry, tough dough.
- Handle with care - When making scones, I try to avoid handling the dough with my hands as much as I can. A pastry cutter is a great tool to incorporate the butter into the flour mixture. My 98 point something degree fingers can start to melt the butter pretty quick. I use a rubber spatula to stir everything together and quickly form the dough into a circle with my hands before getting it in the fridge to chill.
How to Make Strawberry Scones
- In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt.
- Add cubed cold butter and blend into flour mixture using a fork or pastry cutter until the dough resembles course crumbs.
- In a small bowl, whisk together ½ cup buttermilk, vanilla and egg. Slowly add wet mixture to the flour mixture and mix until just combined. Gently mix in chopped strawberries.
- Pour dough onto a floured surface and shape into an 8 inch circle, being careful not to handle the dough too much. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
5. After dough is chilled, cut dough into 8 triangles and place on a parchment lined baking sheet at least 2 inches apart. Brush each scone with buttermilk. Bake at 375 degrees for 18-20 minutes until edges and top are golden brown.
6. Cool scones on a wire rack completely before glazing.
Sweet Strawberry Glaze
The glaze that tops these Strawberry Scones sends these scones over the top. It is made with powdered sugar, milk and sweet strawberry juice that you'll make while the scones are baking. While the scones are in the oven, chop another ½ cup of strawberries and place them in a small bowl and sprinkle them with a tablespoon of white sugar. Take a fork and mash the strawberries as much as you can and allow them to sit for 10-15 minutes. This technique is called macerating, which helps bring out the fruit's natural juices and sweetens it with sugar. Using this strawberry juice in the glaze adds even more strawberry flavor and turns it a pretty pink color.
Take about a tablespoon of the strawberry juice and combine it with a cup of powdered sugar and a tablespoon of milk. Whisk together and add up to ½ cup more powdered sugar to reach desired consistency. You want the glaze to be thin enough to drizzle over the scones and thick enough for most of it to stick.
Use a spoon to drizzle the glaze over each scone. Allow the glaze to dry for 10-15 minutes. Due to the moisture of the strawberries the scones are best served the day of, but they can be stored in an airtight container for 2-3 days.
These Strawberry Scones are a pretty addition to any brunch or breakfast table (and they taste great too!).
Other breakfast ideas:
Everything Bagel Pull Apart Bread
Mexican Breakfast Sheet Pan Quesadillas
Strawberry Scones
Ingredients
- 2 cups all purpose flour
- ⅓ cup white sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 6 tbsp. unsalted butter cold
- 1 cup chopped strawberries
- ½ cup + 1 tbsp. buttermilk divided
- 1 tsp. vanilla extract
- 1 egg
Strawberry Glaze
- ½ cup chopped strawberries
- 1 tbsp. white sugar
- 1 tbsp. milk
- 1-1 ½ cups powdered sugar
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt.
- Add cubed cold butter and blend into flour mixture using a fork or pastry cutter until the dough resembles course crumbs.
- In a small bowl, whisk together ½ cup buttermilk, vanilla and egg. Slowly add wet mixture to the flour mixture and mix until just combined. Gently mix in chopped strawberries.
- Pour dough onto a floured surface and shape into an 8 inch circle, being careful not to handle the dough too much. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
- After dough is chilled, cut dough into 8 triangles and place on a parchment lined baking sheet at least 2 inches apart. Brush each scone with buttermilk. Bake at 375 degrees for 18-20 minutes until edges and top are golden brown.
- Cool scones on a wire rack completely before glazing.
Strawberry Glaze
- While the scones are baking, combine chopped strawberries and white sugar in a small bowl. Smash the strawberries with a fork and allow to sit for 10-15 minutes.
- Drain the berries through a fine mesh sieve, reserving the juice for the glaze. You will end up with around a tablespoon of juice.
- In a small bowl, whisk together strawberry juice, milk & powdered sugar. Start with 1 cup of powdered sugar and add up to ½ cup more until reaching perfect consistency for drizzling.
- Drizzle glaze over cooled scones. Allow glaze to dry for 15 minutes. Store scones in an airtight container for 2-3 days.
Helpful Equipment & Ingredient Links
Notes
- Cold ingredients - make sure the butter, buttermilk and egg are very cold!
- Don't overmix - be careful to mix the scone dough just 'til it comes together to avoid a tough, dry dough.
- Handle with care - use a wooden spoon or rubber spatula to mix the scone dough. Avoid using your hands too much as this can soften the butter.
Tricia Hyde says
Can’t wait to try these for a children’s Easter Tea Party!
Do you think they would freeze well? Of course I’d make the strawberry sauce /glaze after taking from freezer.
Tricia Hyde
Ashley says
Hi Tricia, thanks for the question! The scones should freeze just fine as long as you glaze them after defrosting, like you said. Happy baking!
Kimberly Jones says
I just pulled these out of the oven. They are so pretty. My question is can I make two inch rounds then cut both into Eights? I'm having a tea and really don't want to serve them this large. I was thing adjust the bake time and it would work. I'd like to know your thought on this please and thank you.
Ashley says
Smaller scones would definitely work. I'd start checking them after about 12 minutes!