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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/strawberry-scones-recipe/