Strawberry Scones with Fresh Strawberries and Glaze Recipe
Introduction
These Fresh Strawberry Scones are sweet, tender, and bursting with juicy strawberry flavor. Perfect for spring mornings or afternoon tea, they bring the taste of a bakery right into your own kitchen. With a simple glaze that enhances their charm, these scones are sure to be a crowd pleaser.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup sugar
- 8 tablespoons unsalted butter, frozen
- ½ cup plain yogurt, sour cream, or buttermilk
- 1 heaping cup hulled and diced fresh strawberries
- 1 large egg
For the Glaze:
- 3 tablespoons unsalted butter, melted
- 1 cup confectioners’ sugar, sifted
- ½ teaspoon pure vanilla extract or 1 drop lemon oil (optional)
Instructions
- Step 1: Preheat your oven to 400 degrees Fahrenheit. Lightly grease a scone pan if you have one, or line a baking sheet with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Step 3: Grate the frozen butter into the flour mixture using the large holes of a box grater, or pulse it in a food processor until the mixture resembles coarse meal with pea-sized butter chunks. Gently fold in the diced strawberries.
- Step 4: In a small bowl, whisk together the yogurt (or sour cream or buttermilk) and egg until smooth. Using a wooden spoon or spatula, gently stir the wet mixture into the dry ingredients until large clumps form, being careful not to crush the strawberries.
- Step 5: Use your hands to press the dough in the bowl until it forms a ball. If it feels too dry, add up to 2 tablespoons of milk, one teaspoon at a time, until the dough comes together.
- Step 6: If you’re not using a scone pan, place the dough on a lightly floured surface and pat it into a 7-inch circle, about ¾ inch thick. Cut into 8 triangles and arrange them about 1 inch apart on the prepared baking sheet. If you have a scone pan, gently press the dough evenly into each wedge.
- Step 7: Bake the scones for about 15 minutes, or until golden brown. Remove them from the oven and allow to cool for 10 minutes.
- Step 8: While cooling, prepare the glaze by whisking together melted butter, confectioners’ sugar, and vanilla extract or lemon oil until smooth.
- Step 9: Drizzle the glaze over the warm scones and serve. Enjoy their melt-in-your-mouth texture and fresh strawberry flavor!
Tips & Variations
- Try grating the butter frozen for easier mixing and a tender, flaky texture.
- If you don’t have a food processor, a box grater works great and is easy to clean.
- For a citrus twist, add lemon zest to the dough or use lemon oil in the glaze.
- Skip the glaze for a less sweet, muffin-like experience and serve with strawberry jam or clotted cream.
Storage
Store cooled scones in an airtight container at room temperature for up to 2 days. To keep them longer, freeze the scones in a sealed bag for up to 3 months. Reheat in a 350-degree oven for about 10 minutes or until warm. Glaze should be added fresh after reheating for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries work best for texture and flavor. If using frozen, thaw and drain them well to avoid adding excess moisture that could make the dough too wet.
What if my dough is too sticky to handle?
Add a little flour, a teaspoon at a time, to the dough until it is manageable but still soft. Avoid overworking the dough to keep scones tender.
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Strawberry Scones with Fresh Strawberries and Glaze Recipe
- Total Time: 45 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These Fresh Strawberry Scones are sweet, tender, and delightfully soft, perfect for a warm spring morning. Made with fresh strawberries and a simple glaze, these scones rival anything you’d find at a bakery. Easy to make with basic ingredients and either a food processor or box grater, they deliver a bakery-quality treat right from your oven.
Ingredients
Scale
For the Scones
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup sugar
- 8 tablespoons unsalted butter, frozen
- ½ cup plain yogurt, sour cream, or buttermilk
- 1 heaping cup hulled and diced fresh strawberries
- 1 large egg
For the Glaze
- 3 tablespoons unsalted butter, melted
- 1 cup confectioners’ sugar, sifted
- ½ teaspoon pure vanilla extract OR 1 drop lemon oil (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Lightly grease your scone pan if using one; otherwise, line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together all your dry ingredients: flour, baking powder, baking soda, salt, and sugar.
- Cut Butter into Flour: If using a box grater, grate the frozen butter over the flour mixture and use your fingers to incorporate it until the texture resembles coarse meal with pea-sized chunks. If using a food processor, pulse the flour and frozen butter chunks until reaching the same consistency. Gently fold in the diced strawberries.
- Combine Wet Ingredients and Form Dough: In a small bowl, whisk together the yogurt (or sour cream/buttermilk) and egg until smooth. Gently stir this mixture into the flour-butter-strawberry mixture using a wooden spoon or spatula, careful not to crush the berries. As the dough starts clumping, use your hands to gently press and form it into a ball. If dough feels too dry, add up to 2 tablespoons of milk, 1 teaspoon at a time, until it holds together.
- Shape the Scones: If you don’t have a scone pan, place the dough on a floured surface and gently pat it into a 7-inch circle about ¾ inch thick. Cut into 8 even triangles and space them about 1 inch apart on the parchment-lined baking sheet. If using a scone pan, press the dough evenly into each wedge slot.
- Bake: Bake scones in the preheated oven for about 15 minutes or until they turn golden brown. Remove from the oven and let them cool for 10 minutes.
- Prepare the Glaze: While cooling, in a medium bowl whisk together melted butter, sifted confectioners’ sugar, and vanilla extract or lemon oil (if using) until smooth.
- Glaze the Scones: Drizzle the glaze generously over the warm scones or dip the tops into the glaze for a thicker coating. Serve warm and enjoy their melt-in-your-mouth goodness.
Notes
- Using frozen butter and cutting it properly into the flour is key to tender and flaky scones.
- The food processor method is faster and maintains texture, but grating frozen butter by hand is a great alternative with less cleanup.
- Be gentle folding in the strawberries to avoid crushing them and turning the dough pink and wet.
- If the dough feels too crumbly, add milk sparingly to bring it together.
- These scones are delicious without glaze but glazing elevates them to a bakery-level treat.
- They pair wonderfully with breakfast staples like eggs and bacon or can be served with clotted cream and jam for tea parties.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Keywords: strawberry scones, fresh strawberry recipes, scone recipe, baked goods, spring baking, breakfast scones, glazed scones
