Description
Strawberry Scones are buttery, flaky, and packed with fresh strawberries, then finished with a sweet lemon glaze. This easy homemade recipe delivers bakery-style results perfect for breakfast, brunch, or an afternoon treat.
Ingredients
Scale
For the Scones:
- ⅓ cup buttermilk
- 1 large egg, slightly beaten
- 2 cups all-purpose flour (plus extra for dusting)
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon fine sea salt
- 6 tablespoons cold unsalted butter, cubed
- ½ cup chopped fresh strawberries
For the Glaze:
- 1 ¼ cup powdered sugar
- 2 tablespoons fresh lemon juice (or milk)
Instructions
- In a measuring cup, whisk together buttermilk and egg. Set aside.
- In a large bowl or stand mixer, combine flour, sugar, baking powder, and salt.
- Add cold butter and mix until crumbly with pea-sized pieces.
- Gently toss strawberries into the dry mixture for even distribution.
- Slowly add the buttermilk mixture and mix just until dough forms.
- Transfer dough to a floured surface and shape into a 1-inch thick round.
- Wrap and chill for 1–2 hours.
- Preheat oven to 400°F and line a baking sheet.
- Cut dough into 8 wedges and space them evenly on the sheet.
- Bake for 15–18 minutes until golden brown.
- Cool completely on a rack.
- Mix glaze ingredients and drizzle over scones. Let set before serving.
Notes
Toss strawberries with dry ingredients before adding liquid for better distribution.
Keep butter cold for flakier scones.
Do not overmix the dough to avoid dense texture.
Add lemon zest for extra flavor if desired.
Dough may be slightly sticky—light flour dusting helps.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American, English
Nutrition
- Serving Size: 1 scone
- Calories: 218 kcal
- Sugar: 6 g
- Sodium: 208 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 43 mg