Soft, buttery strawberry scones stuffed with fresh strawberries and topped with sugary streusel and vanilla glaze. Breakfast or brunch at its best.
makes 8 scones
perfect for fresh strawberries
In the refrigerated bowl, add the flour, baking soda, cream of tartar, sugar and salt. Whisk well. Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter, cut the butter in with the flour mixture until the butter is mostly mixed in.
Make a well in the flour, in the center of the bowl. Add the egg and buttermilk to the well. Using a wooden spoon, mix the wet ingredients into the dry ingredients and mix just until barely combined.
Add the diced strawberries and fold together just 2-3 times until they are evenly distributed. Do not over mix.
Shape a disk, sprinkle with a butter, sugar & flour streusel, then use a pastry cutter to cut 8 wedges.
Bake at 425ºF for 14 minutes. Then drizzle with glaze
My goal with homemade scones is to keep them soft and tender. I don’t want a dry scone!