Fresh Strawberry Scones Recipe

There’s nothing quite like biting into a warm scone filled with juicy, sweet strawberries. These Strawberry Scones are best enjoyed alongside a cozy cup of tea, or maybe with a cold glass of milk!

Course Breakfast, Dessert

Cuisine American

Keyword Strawberry Scones

Prep Time 15

Cook Time 20

Servings servings

Calories 374kcal

Author Dana DeVolk

Ingredients

2 ½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup cold unsalted butter small diced
1 cup + 1 tablespoon buttermilk
¼ cup light brown sugar packed
2 teaspoons vanilla extract
1 cup chopped fresh strawberries
2 tablespoons coarse decorators sugar

For the glaze:

3/4 cup powdered sugar
3 tablespoons heavy cream
1/2 teaspoon vanilla extract

Instructions

Line a sheet tray with parchment paper, set aside.
In a large bowl, mix together the flour, baking powder, baking soda, and salt.
2 ½ cups all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
Add the cold butter to the bowl and using a pastry cutter, cut in the butter with the flour mixture until the mixture resembles coarse crumbs smaller than peas, set aside.
½ cup cold unsalted butter
In a small bowl, whisk together 1 cup of buttermilk, brown sugar, and vanilla until combined.
1 cup + 1 tablespoon buttermilk, ¼ cup light brown sugar, 2 teaspoons vanilla extract
Add the wet ingredients to the dry and stir it together with a spoon until it is almost all the way mixed in.
Add the strawberries and stir them in until fully combined, the mixture may be a little sticky from the strawberries.
1 cup chopped fresh strawberries
On a lightly dusted clean work surface, form the mixture into a ball and flatten out the top. Dust lightly with flour and roll it out into an 8-inch circle.
Cut the circle into 8 triangles, I like to use a bench scraper for this. Place the triangles on the prepared sheet tray, 2-3 inches apart. Place the sheet tray in the fridge for 15 minutes.
While the scones are resting, preheat the oven to 400°F.
Brush the remaining 1 tablespoon of buttermilk on the tops of the scones with a pastry brush. Sprinkle the decorator’s sugar on top of the scones evenly.
2 tablespoons coarse decorators sugar
Bake for 17-20 minutes until lightly golden brown. Let cool for 10 minutes on the sheet tray and transfer to a wire rack to cool completely.
While the scones are cooling, make the glaze by stirring together the powdered sugar, heavy cream, and vanilla until smooth.
3/4 cup powdered sugar, 3 tablespoons heavy cream, 1/2 teaspoon vanilla extract
Place a piece of parchment paper until the cooling scones and drizzle the glaze on top. Serve warm or room temperature.

Notes

Cut in the Butter Properly: Use a pastry cutter or food processor to break down the cold butter into coarse crumbs. This step is the key to flaky scones.
Don’t Overmix: Once you add the wet ingredients, stir just until combined. Overmixing can lead to tough scones.
Chill Before Baking: Popping the formed scones in the fridge for a few minutes helps keep the butter cold, which leads to better lift in the oven.
Watch the Baking Time: Keep an eye on your scones to ensure they turn golden brown but don’t burn. Every oven is different, so be ready to adjust by a minute or two.
Try Lemon Zest: Adding a little lemon zest into the dough or glaze can bring out the flavor of the fresh strawberries.
Enjoy at Room Temperature or Warm: These delicious scones taste fantastic either way, but a quick warm-up makes them feel extra fresh.

Nutrition