Description
Buttery, flaky Strawberry Scones made with fresh strawberries and finished with a bright lemon glaze. Perfect for breakfast, brunch, or a sweet afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 6 tablespoons cold unsalted butter, cubed
- 1/3 cup buttermilk
- 1 large egg
- 1/2 cup fresh strawberries, diced
- 1 1/4 cups powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice or milk (for glaze)
Instructions
- Whisk the buttermilk and egg together in a small bowl and set aside.
- In a large bowl, mix flour, sugar, baking powder, and salt until combined.
- Cut the cold butter into the dry ingredients until pea-sized pieces form.
- Pour in the buttermilk mixture and gently mix until the dough comes together.
- Fold in the diced strawberries carefully.
- Transfer the dough to a floured surface and pat into a round about 1 inch thick.
- Wrap and refrigerate the dough for 1 hour.
- Preheat the oven to 400°F (200°C).
- Cut the chilled dough into 8 wedges and place on a lined baking sheet.
- Bake for 15–18 minutes until golden brown.
- Cool completely, then mix powdered sugar with lemon juice and drizzle over the scones.
Notes
- Use fresh strawberries only; frozen strawberries add too much moisture.
- Keep butter cold for flaky layers.
- Chilling the dough helps prevent spreading.
- Glaze is optional and can be replaced with whipped cream.
Nutrition
- Serving Size: 1 scone
- Calories: 218 kcal
- Sugar: 6 g
- Sodium: 208 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 43 mg