Print

Strawberry Scones Recipe

Print Recipe

★★★★★

4.4 from 321 reviews

These delicious and tender Strawberry Scones feature fresh chopped strawberries folded into a tender, flaky dough with a buttery streusel topping. Finished with a sweet vanilla glaze, they make a perfect breakfast or afternoon treat that’s easy to bake at home.

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 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)

Streusel Topping

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

Vanilla 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 the Mixing Bowl: Refrigerate or freeze a glass bowl for 5 minutes to get it cold, which helps keep the butter cold during mixing.
  2. Prepare Oven and Baking Sheet: Preheat the oven to 425ºF (218ºC). Line a baking sheet with parchment paper to prevent sticking.
  3. Combine Dry Ingredients: In the chilled bowl, whisk together the flour, baking soda, cream of tartar, sugar, and salt until evenly mixed.
  4. Cut in the Butter: Cut the cold butter into small cubes and add to the dry ingredients. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs with some small butter pieces remaining.
  5. Add Wet Ingredients: Make a well in the center of the flour mixture and add the beaten egg and buttermilk. Stir gently with a wooden spoon just until the dough begins to come together; do not overmix.
  6. Fold in Strawberries: Add the chopped strawberries and fold them into the dough 2-3 times to distribute evenly without breaking them down.
  7. Shape the Dough: Flour a pastry mat or clean surface and turn the dough out onto it. Lightly flour the top and shape the dough into a disk about 1 1/4 inches thick.
  8. Prepare Streusel Topping: In a small bowl, combine sugar, flour, and cut-in butter until coarse crumbs form. Sprinkle this streusel evenly over the top of the dough disk and gently pat it in.
  9. Cut and Arrange Scones: Using a sharp knife or dough cutter, slice the dough disk into 8 triangular wedges and place them on the prepared baking sheet. Sprinkle any loose streusel back on top.
  10. Chill the Scones: Refrigerate for 15 minutes or freeze for 10 minutes to firm up the scones before baking.
  11. Bake: Immediately bake the chilled scones for 12-14 minutes until golden brown. Remove and let them cool on the baking sheet for 10 minutes.
  12. Make the Glaze: In a small bowl, mix melted butter, powdered sugar, and vanilla extract. Add 1-2 tablespoons of heavy cream or milk if needed to thin the glaze for easy drizzling.
  13. Glaze the Scones: Spoon or drizzle the glaze evenly over the warm scones.
  14. Store: Keep scones in an airtight container in the refrigerator for up to 3 days for best freshness.

Notes

  • Do not overmix the dough to keep the scones tender and flaky.
  • Keep the butter and bowl cold to help create a tender texture with flaky layers.
  • Chilling the scones before baking helps them hold shape and rise better.
  • Use fresh, ripe strawberries for best flavor and texture.
  • You can substitute the salted butter with unsalted butter and add an extra pinch of salt if preferred.
  • Glaze can be adjusted in thickness by adding more or less cream/milk.

Keywords: Strawberry scones, breakfast scones, strawberry recipes, scone recipe, baked scones, sweet scones

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