Easy Strawberry Scone Recipe – Deliciously Sweet Treats

ByVeronica

Strawberry scones are more than just a breakfast treat; they are a little piece of sunshine on a plate. There’s something undeniably comforting and utterly delightful about biting into a warm, crum extractbly scone bursting with the sweet, slightly tart flavor of fresh strawberries. It’s no wonder these delightful pastries hold such a special place in our hearts. Whether it’s a leisurely weekend brunch, a special afternoon tea, or just a craving for something truly delicious, strawberry scones always manage to hit the spot. What makes these particular strawberry scones so special? It’s the perfect balance of tender crum extractb, vibrant berry goodness, and just the right hint of sweetness, creating a truly memorable bite that you’ll find yourself dreaming about long after the last crum extractb has disappeared.

Get Ready to Bake the Perfect Strawberry Scones!

A Recipe That Will Become a Staple

Strawberry Scones

Strawberry Scones

There’s something undeniably special about a warm, crum extractbly scone, and when you add the vibrant sweetness of fresh strawberries, you elevate it to a whole new level. These Strawberry Scones are the perfect treat for a leisurely weekend breakfast, a delightful afternoon tea, or simply whenever you crave a little homemade indulgence. They strike a beautiful balance between tender and slightly crisp, with bursts of juicy strawberry throughout, all finished with a tangy lemon glaze that cuts through the sweetness perfectly.

Making scones from scratch might sound intimidating, but I promise, they are surprisingly simple to whip up. The key is to work with cold ingredients and not overmix the dough. This ensures a light and flaky texture, rather than a tough, dense scone. So, grab your apron and let’s get baking!

Ingredients:

  • 1/3 cup buttermilk
  • 1 large egg (slightly beaten)
  • 2 cups all-purpose flour (plus a 1/4 cup or so for working with dough)
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter (cut into small cubes)
  • 1/2 cup chopped strawberries
  • 1 1/4 cup powdered sugar
  • 2 tablespoons fresh-squeezed lemon juice ((or milk, if desired))

    • Cooking Instructions

    Preparing the Dough

  • First, let’s get our wet ingredients ready. In a small bowl, whisk together the buttermilk and the lightly beaten egg until well combined. This mixture will be added to our dry ingredients to form the dough. It’s important to have your buttermilk and egg at room temperature for the best incorporation, although they don’t need to be heated.
  • In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and fine sea salt. Whisk these dry ingredients together thoroughly to ensure that the leavening agent (baking powder) and salt are evenly distributed. This is crucial for even rising and flavor.
  • Now comes the butter. Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips, a pastry blender, or two forks, cut the butter into the flour mixture. You want to work quickly so the butter stays cold. The goal is to create a coarse meal, with some pea-sized pieces of butter remaining. These little pockets of butter will melt in the oven, creating those coveted flaky layers in your scones. Don’t overwork this step; a few larger butter pieces are perfectly fine and actually desirable.
  • Gently fold in the chopped strawberries. I like to use fresh, ripe strawberries for the best flavor. Make sure they are chopped into small, bite-sized pieces so they distribute evenly throughout the scone. Avoid overmixing at this stage; we just want to incorporate them into the flour and butter mixture.
  • Now, gradually add the buttermilk and egg mixture to the dry ingredients. Use a fork or a spatula to gently mix until just combined. The dough will be a bit shaggy and not perfectly smooth. This is exactly what you want! Overmixing will develop the gluten in the flour, resulting in tough scones. Stop mixing as soon as you no longer see dry flour. If the dough seems a little too dry, you can add another tablespoon of buttermilk, but be careful not to make it too wet.

    • Shaping and Baking

  • Turn the dough out onto a lightly floured surface. I like to use a little extra all-purpose flour (about 1/4 cup) to prevent sticking, but don’t add too much, or your scones will be dry. Gently bring the dough together with your hands. Don’t knead it; just press and shape it into a round disc, about 3/4 inch thick. You can also fold it over on itself a couple of times to create a few layers, which will enhance the flakiness.
  • Using a sharp knife or a bench scraper, cut the disc into 6 or 8 equal wedges. You can also use a round biscuit cutter for more uniform shapes, but I find wedges are easier and quicker for scones. Carefully transfer the wedges to a baking sheet lined with parchment paper. You want to leave a little space between each scone to allow for even baking.
  • For an extra touch of sweetness and a beautiful golden-brown crust, you can brush the tops of the scones with a little extra buttermilk or an egg wash (just a beaten egg with a splash of water). This is optional but highly recommended for that bakery-quality finish.
  • Bake your scones in a preheated oven at 400°F (200°C) for 15-20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean. The exact baking time will depend on your oven and the size of your scones. Keep an eye on them to prevent burning.

    • Glazing and Serving

  • While the scones are baking, let’s prepare the simple lemon glaze. In a small bowl, whisk together the powdered sugar and the fresh-squeezed lemon juice. Start with 2 tablespoons of lemon juice and add more, a teaspoon at a time, until you reach your desired drizzling consistency. The lemon juice provides a lovely tang that complements the sweetness of the scone and the strawberries. If you prefer a less tart glaze, you can substitute milk for the lemon juice, but the lemon adds a wonderful brightness.
  • Once the scones are out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly. They are best served warm, so don’t let them cool down completely before glazing.
  • Drizzle the lemon glaze generously over the tops of the warm scones. The glaze will set slightly as it cools, creating a beautiful finish. Enjoy your delicious homemade Strawberry Scones with a cup of tea or coffee, and savor every delightful bite!

    • Strawberry Scones

    Conclusion:

    I hope you’re as excited about these delicious Strawberry Scones as I am! This recipe offers a perfect balance of tender, crum extractbly scone texture with bursts of sweet, fresh strawberry flavor. They’re surprisingly easy to make, making them an ideal treat for a leisurely weekend brunch, a thoughtful homemade gift, or simply an indulgent afternoon pick-me-up. The simple combination of pantry staples with vibrant strawberries creates something truly special that I’m confident you’ll love.

    For serving, these scones are fantastic on their own, but I highly recommend pairing them with a dollop of clotted cream or whipped cream and a drizzle of extra strawberry jam for an extra decadent experience. They also pair wonderfully with a cup of tea or coffee. If you’re looking to get creative, consider adding a touch of lemon zest to the dough for a brighter flavor profile, or perhaps some finely chopped fresh mint for a refreshing twist. Don’t be afraid to experiment! I truly encourage you to give these Strawberry Scones a try; they’re sure to become a new favorite.

    Frequently Asked Questions:

    How can I ensure my scones are light and fluffy?

    The key to light and fluffy scones is to handle the dough as little as possible. Overworking the dough will develop the gluten too much, resulting in tough scones. Be gentle when mixing the ingredients and avoid kneading. Also, make sure your butter is very cold and cut into small pieces, which creates steam pockets as they bake, leading to a lighter texture.

    Can I use frozen strawberries instead of fresh?

    Yes, you absolutely can! If using frozen strawberries, it’s best to use them directly from frozen without thawing. Thawed strawberries can release too much moisture, making your dough too wet. Gently fold them into the dough just before shaping. You might need to add a tablespoon or two more flour if the dough seems overly sticky.

    How should I store leftover Strawberry Scones?

    For the best texture, store cooled scones in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, so if you need to store them for longer, you can freeze them. Wrap them individually in plastic wrap and then place them in a freezer-safe bag for up to 2 months. Reheat gently in a low oven before serving.

    Strawberry Scones

    Strawberry Scones

    Deliciously tender scones bursting with fresh strawberries and a sweet lemon glaze. Perfect for breakfast or a treat.

    Prep Time
    20 Minutes

    Cook Time
    15 Minutes

    Total Time
    35 Minutes

    Servings
    8

    Ingredients

    • 1/3 cup buttermilk
    • 1 large egg
    • 2 cups all-purpose flour
    • 3 tablespoons granulated sugar
    • 2 teaspoons baking powder
    • 3/4 teaspoon fine sea salt
    • 6 tablespoons cold unsalted butter
    • 1/2 cup chopped strawberries
    • 1 1/4 cup powdered sugar
    • 2 tablespoons fresh-squeezed lemon juice

    Instructions

    1. Step 1
      Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
    2. Step 2
      In a small bowl, whisk together the buttermilk and egg. Set aside.
    3. Step 3
      In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
    4. Step 4
      Stir in the chopped strawberries. Make a well in the center and pour in the buttermilk-egg mixture. Stir until just combined, being careful not to overmix.
    5. Step 5
      Turn the dough out onto a lightly floured surface. Gently pat it into a disk about 3/4-inch thick. Cut into 8 wedges.
    6. Step 6
      Place the wedges on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.
    7. Step 7
      While the scones are baking, whisk together the powdered sugar and lemon juice to create a glaze. Add more lemon juice or milk if needed to reach desired consistency.
    8. Step 8
      Drizzle the glaze over the warm scones before serving.

    Important Information

    Nutrition Facts (Per Serving)

    It is important to consider this information as approximate and not to use it as definitive health advice.

    Allergy Information

    Please check ingredients for potential allergens and consult a health professional if in doubt.

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