Description

Delight in these tender and flaky Strawberry Scones, perfect for breakfast or afternoon tea. Made with fresh strawberries and a simple glazed topping, these scones combine a buttery crumb with a sweet and tangy finish. The dough is chilled before baking to achieve the ideal texture, and the glaze adds a lovely touch of sweetness and brightness from fresh lemon juice.

Ingredients

Scale

Dough

1/3 cup buttermilk
1 large egg (slightly beaten)
2 cups all-purpose flour (plus 1/4 cup for dusting)
3 tablespoons granulated sugar (divided)
2 teaspoons baking powder
3/4 teaspoon fine sea salt
6 tablespoons cold unsalted butter (cut into small cubes)
1/2 cup chopped strawberries

Glaze

1 1/4 cup powdered sugar
2 tablespoons fresh-squeezed lemon juice (or milk, if desired)

Instructions

Prepare wet ingredients: Whisk together the buttermilk and slightly beaten egg in a large measuring pitcher and set aside until ready to use.
Mix dry ingredients and butter: In a stand mixer bowl fitted with a paddle attachment, combine the all-purpose flour, 2 tablespoons granulated sugar, baking powder, and sea salt. Mix on low speed until evenly combined. Add the cold butter cubes and mix on medium speed until butter pieces are broken into pea-sized bits, creating a crumbly mixture.
Form the dough: Reduce mixer speed to low and slowly drizzle in the buttermilk and egg mixture. Mix just until the dough comes together, then fold in the chopped strawberries on low speed until evenly distributed.
Chill dough: Transfer the dough onto a floured surface and, using floured hands, pat or gently roll it into a round about 1 inch thick. Wrap the dough tightly in plastic wrap and refrigerate for 1 to 2 hours to firm up.
Preheat oven: Preheat the oven to 400°F (204°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
Cut dough into wedges: Remove the chilled dough from the fridge, unwrap, and using a sharp knife or pastry cutter, slice it into 8 equal wedges. Space them about 2 inches apart on the prepared baking sheet.
Bake scones: Bake for 15 to 18 minutes, or until the scones are golden brown and cooked through. Transfer them to a cooling rack and allow to cool completely.
Prepare glaze: In a small bowl, combine powdered sugar and fresh lemon juice (or milk). Stir until smooth and well combined, adding up to an additional tablespoon of liquid if needed to reach desired consistency.
Glaze scones: Drizzle the glaze over the cooled scones and set aside for about 1 hour to allow the glaze to set before serving. Enjoy!

Notes

If you don’t have a stand mixer, you can cut the butter into the dry ingredients using a pastry cutter or two knives until pea-sized crumbs form, then mix in the wet ingredients and strawberries by hand.
Chilling the dough is essential for flaky scones; do not skip or shorten this step for best texture.
You can substitute milk for buttermilk and add 1 teaspoon lemon juice or vinegar to mimic buttermilk if needed.
The glaze can be customized with different citrus juices or omitted for less sweetness.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: strawberry scones, breakfast scones, glazed scones, easy scones, homemade scones, baking scones