Description
Deliciously tender strawberry scones topped with a buttery streusel and a sweet vanilla glaze. These scones combine the freshness of ripe strawberries with a flaky, buttery dough perfect for breakfast or an afternoon treat.
Ingredients
Scale
- 2 1/4 cups (293 grams) all-purpose flour
- 1 1/4 teaspoons (6 grams) baking soda
- 2 teaspoons (7 grams) cream of tartar
- 2 tablespoons (24 grams) granulated sugar
- Dash of salt
- 1/2 cup plus 1 tablespoon (9 tablespoons) cold salted butter
- 1 large beaten egg
- 3/4 cup (6 ounces) thick buttermilk
- 1 1/2 cups (232 grams) chopped strawberries
- 1/4 cup (50 grams) granulated sugar
- 1/4 cup (33 grams) all-purpose flour
- 1 1/2 tablespoons salted butter
- 1 cup (130 grams) powdered sugar
- 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 mixing bowl for 5 minutes to get it cold.
- Preheat the oven to 425ºF (218ºC). Line a baking sheet with parchment paper.
- In the chilled bowl, whisk together the flour, baking soda, cream of tartar, sugar, and salt.
- Cut the cold butter into small cubes and add to the flour mixture.
- Make a well in the center of the flour mixture and add the beaten egg and buttermilk. Stir gently.
- Gently fold in the chopped strawberries 2-3 times.
- Sprinkle flour on a pastry mat and turn the dough out onto it.
- In a small bowl, cut the butter into the sugar and flour until coarse crumbs form.
- Using a sharp knife or dough cutter, slice the dough disk into 8 equal triangles.
- Refrigerate for 15 minutes or freeze for 10 minutes.
- Bake immediately for 12-14 minutes until golden.
- Let cool for 10 minutes before glazing.
- In a small bowl, melt 3 tablespoons butter, then stir in powdered sugar and vanilla extract until smooth.
- Spoon or brush the glaze over the cooled scones.
- Store the glazed scones in an airtight container in the refrigerator for up to 3 days.
Notes
- Use fresh strawberries for best flavor.
- Adjust glaze thickness with cream or milk.
- Can be frozen before baking for later use.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 270
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: Strawberry Scones with Streusel