Strawberry Scones

4.89 from 9 votes

Soft, buttery strawberry scones stuffed with fresh strawberries and topped with sugary streusel and vanilla glaze. Breakfast at its best!

Prep Time20

Cook Time14

Total Time34

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 435kcal

Author: Julie Clark

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 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:

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

Refrigerate or freeze a glass bowl for 5 minutes to get it cold.
Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
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. You can also use your fingers to "snap" the butter between your fingers to break it up. It is okay if there are small pieces of butter.
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.
Sprinkle flour on top a pastry mat Turn the dough out onto the floured surface. Sprinkle a little more flour on top of the dough, then shape it into a disk that is about 1 1/4" thick.
In a small bowl, combine the ingredients for the streusel. Cut the butter into the sugar and flour until it is coarse crumbs. Sprinkle the streusel over the dough circle and pat it down gently to press it in.
Use a sharp knife or dough cutter to cut the disk into 8 triangles, as if you were cutting a pie. Place the scones on the prepared baking pan. Sprinkle any streusel that may have fallen off back on the top of the scones.
Refrigerate or freeze the sheet of scones for 10-15 minutes. (10 in the freezer, 15 in the fridge)
Bake immediately for 12-14 minutes. Allow the scones to cool for 10 minutes and prepare the glaze.
In a small bowl, melt the 3 tablespoons of butter. Add in the powdered sugar and vanilla. Mix well. If needed, add 1-2 tablespoons of cream in order to easily spoon the glaze over the scones.
Glaze the top of the scones.
Store in an airtight container in the fridge for up to 3 days.

Video

Notes

This recipe is excellent also with blueberries for blueberry scones. Raspberries or even blackberries work well, too.

Add white chocolate chips or semi-sweet chocolate chips for extra sweetness.

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 8 scones, with 1 serving being 1 scone. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition