Strawberry Scones
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 a quick breakfast!
Prep Time10 minutes mins
Cook Time20 minutes mins
Chill Time30 minutes mins
Total Time1 hour hr
Course: Breakfast, Dessert
Cuisine: American
Keyword: baked goods, bakery, scone, strawberry
Servings: 8 scones
Author: Ashley Leonard
- 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
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.
The Keys to Perfect Scones
- 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.