Strawberry Scones Recipe

Introduction

These strawberry scones are tender, flaky, and bursting with fresh berry flavor. Topped with a sweet streusel and a vanilla glaze, they make a delightful treat for breakfast or afternoon tea. Simple to prepare, they’re perfect for home bakers craving a fresh, fruity indulgence.

Ingredients

• 2 1/4 cups all-purpose flour (293 grams)
• 1 1/4 teaspoons baking soda (6 grams)
• 2 teaspoons cream of tartar (7 grams)
• 2 tablespoons granulated sugar (24 grams)
• Dash of salt
• 1/2 cup plus 1 tablespoon cold salted butter (9 tablespoons)
• 1 large beaten egg
• 3/4 cup thick buttermilk (6 ounces)
• 1 1/2 cups chopped strawberries (232 grams)
• 1/4 cup granulated sugar (50 grams)
• 1/4 cup all-purpose flour (33 grams)
• 1 1/2 tablespoons salted butter (for streusel)
• 1 cup powdered sugar (130 grams)
• 3 tablespoons melted butter (for glaze)
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons heavy cream or milk (if needed to thin glaze)

Instructions

1. Step 1: Refrigerate or freeze a glass bowl for 5 minutes to get it cold.
2. Step 2: Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
3. Step 3: In the refrigerated bowl, add the flour, baking soda, cream of tartar, sugar, and salt. Whisk well to combine.
4. Step 4: Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until mostly combined, with some small pieces remaining.
5. Step 5: Make a well in the center of the flour mixture. Add the beaten egg and buttermilk. Using a wooden spoon, gently mix until just combined.
6. Step 6: Fold in the chopped strawberries 2-3 times to distribute evenly without overmixing.
7. Step 7: Sprinkle flour on a pastry mat or clean surface. Turn the dough out and sprinkle a little more flour on top. Shape the dough into a disk about 1 1/4 inches thick.
8. Step 8: In a small bowl, prepare the streusel by cutting the butter into the sugar and flour until coarse crumbs form. Sprinkle the streusel over the dough disk and gently pat it down.
9. Step 9: Using a sharp knife or dough cutter, cut the disk into 8 triangles like a pie. Place the scones on the prepared baking sheet. Sprinkle any fallen streusel back on top.
10. Step 10: Chill the scones on the baking sheet in the refrigerator for 15 minutes or freezer for 10 minutes before baking.
11. Step 11: Bake the scones immediately for 12-14 minutes until golden. Allow to cool for 10 minutes before glazing.
12. Step 12: For the glaze, melt 3 tablespoons butter in a small bowl. Stir in powdered sugar and vanilla extract. Add 1-2 tablespoons of cream or milk if needed to reach a spoonable consistency.
13. Step 13: Spoon the glaze over the cooled scones and let set before serving.

Tips & Variations

• Use frozen strawberries if fresh are not available, but thaw and drain them well to avoid excess moisture.
• Add a teaspoon of lemon zest to the dough or glaze for a bright citrus flavor.
• Swap the streusel for a simple sugar sprinkle if you prefer a lighter topping.

Storage

Store leftover scones in an airtight container in the refrigerator for up to 3 days. To reheat, warm briefly in a toaster oven or microwave until heated through. The glaze may soften but will still add sweetness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and shape the scones, then freeze the unbaked scones on the baking sheet. Once frozen, transfer them to a freezer bag and bake from frozen, adding a few extra minutes to the baking time.

What can I use instead of buttermilk?

If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using. This will mimic the acidity and thickness of buttermilk for tender scones.

Strawberry Scones Recipe

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4.5 from 130 reviews

Delight in tender, flaky strawberry scones topped with a buttery streusel and a sweet vanilla glaze. Perfectly balanced with fresh chopped strawberries mixed into a buttermilk-infused dough, these scones offer a delicious breakfast or snack option that’s both comforting and elegant.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 40 minutes
• Yield: 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Scone Dough

• 2 1/4 cups all-purpose flour (293 grams)
• 1 1/4 teaspoons baking soda (6 grams)
• 2 teaspoons cream of tartar (7 grams)
• 2 tablespoons granulated sugar (24 grams)
• Dash salt
• 1/2 cup plus 1 tablespoon cold salted butter (9 tablespoons)
• 1 large beaten egg
• 3/4 cup thick buttermilk (6 ounces)
• 1 1/2 cups chopped strawberries (232 grams)

Streusel Topping

• 1/4 cup granulated sugar (50 grams)
• 1/4 cup all-purpose flour (33 grams)
• 1 1/2 tablespoons salted butter

Glaze

• 1 cup powdered sugar (130 grams)
• 3 tablespoons melted butter
• 1/2 teaspoon vanilla extract
• 1–2 tablespoons heavy cream or milk (if needed to thin glaze)

Instructions

1. Chill Bowl: Refrigerate or freeze a glass bowl for 5 minutes to chill it, which helps keep the butter cold during mixing for flakier scones.
2. Prepare Oven and Baking Sheet: Preheat oven to 425ºF and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
3. Mix Dry Ingredients: In the chilled bowl, combine flour, baking soda, cream of tartar, sugar, and salt. Whisk thoroughly to ensure even distribution of leavening agents and sugar.
4. Incorporate Butter: Cut cold butter into small cubes and add to the flour mixture. Use a pastry cutter or fingertips to blend butter until mostly incorporated, leaving small chunks to create flaky layers.
5. Add Wet Ingredients: Make a well in the center of the flour mixture, then add beaten egg and buttermilk. Gently mix with a wooden spoon just until combined to avoid tough dough.
6. Fold in Strawberries: Add chopped strawberries and fold 2-3 times evenly through the dough without overmixing to maintain tender texture.
7. Shape the Dough: Sprinkle flour on a pastry mat, turn out dough, and dust the top with a little flour. Shape into a 1 1/4-inch thick disk to ensure even baking.
8. Prepare Streusel Topping: In a small bowl, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle streusel evenly over dough and gently press to adhere.
9. Slice Dough: Using a sharp knife or dough cutter, cut the disk into 8 equal triangles like a pie. Arrange scones on prepared baking sheet and return any fallen streusel to the top.
10. Chill Scones: Refrigerate or freeze the scones on the baking pan for 10-15 minutes to firm the butter and help maintain shape during baking.
11. Bake: Bake scones immediately after chilling for 12-14 minutes until golden and cooked through. Allow to cool for 10 minutes before glazing.
12. Make Glaze: In a small bowl, melt butter and mix with powdered sugar and vanilla extract. Add 1-2 tablespoons cream or milk to thin glaze for easy spooning.
13. Glaze Scones: Spoon glaze over the cooled scones, letting it drizzle over the edges for a sweet finish.
14. Store: Keep scones in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.

Notes

• Use cold butter to create flaky layers in the scones.
• Do not overmix the dough to avoid tough scones.
• Chilling the dough before baking helps the scones rise and hold their shape.
• Fresh strawberries add moisture, so be gentle folding them in.
• Glaze consistency can be adjusted with cream or milk to your preferred thickness.
• Scones are best enjoyed fresh but can be stored refrigerated for up to 3 days.

Keywords: Strawberry scones, breakfast scones, sweet scones, buttermilk scones, glazed scones, streusel topping