Nothing better than starting your day with the fresh, fruity flavors of homemade Strawberry Scones.
These scones are perfectly tender, lightly sweetened, and loaded with juicy strawberries. Topped with a simple yet irresistible glaze, they’re a delicious treat that’s as impressive as it is easy to make.
Whether you’re serving them for breakfast, brunch, or a special occasion, these Strawberry Scones are sure to become a favorite.
Strawberry Scones
Tender, Buttery, and Bursting with Fresh Strawberries – The Perfect Morning Treat!
Ingredients
- ⅓ cup buttermilk
- 1 large egg, slightly beaten
- 2 cups all-purpose flour, plus extra for working with the dough
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon fine sea salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- ½ cup chopped strawberries
- 1 ¼ cups powdered sugar
- 2 tablespoons fresh-squeezed lemon juice (or milk)
Instructions:
1. Prepare the Wet Ingredients In a large measuring pitcher, whisk together the buttermilk and the egg until well combined. Set this mixture aside until you’re ready to use it. The buttermilk provides a tangy flavor and helps tenderize the scones, while the egg adds richness.
2. Mix the Dry Ingredients In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, granulated sugar, baking powder, and sea salt. Mix on low speed until the ingredients are evenly distributed. This ensures that the leavening agent and salt are well incorporated, promoting even rising during baking.
3. Incorporate the Butter Add the cold, cubed butter to the flour mixture and continue mixing on medium speed until the butter is broken down into pea-sized bits. The small pieces of butter are key to creating flaky layers in the scones, so be sure not to overmix. If the butter becomes too warm or overworked, the scones will lose their flaky texture.
4. Combine Wet and Dry Ingredients Reduce the mixer speed to low and slowly drizzle in the buttermilk-egg mixture. Stop mixing as soon as the dough comes together. Overmixing at this stage can result in tough scones, so it’s important to mix just until the dough is cohesive.
5. Add the Strawberries Gently fold in the chopped strawberries by hand or mix on low speed just until the berries are evenly distributed throughout the dough. Mixing too much can cause the strawberries to break down and release too much juice, which can make the dough too wet.
6. Shape and Chill the Dough Turn the dough out onto a well-floured surface. With floured hands, gently pat or roll the dough into a round about 1 inch thick. Wrap the dough in plastic wrap and refrigerate it for 1-2 hours. Chilling the dough helps relax the gluten and firm up the butter, resulting in a better texture when baked.
7. Preheat the Oven Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Proper preheating ensures that the scones will bake evenly and develop a nice golden crust.
8. Cut and Bake the Scones Remove the chilled dough from the refrigerator and unwrap it. Using a sharp knife or a pastry cutter, cut the dough into 8 wedges. Place the wedges about 2 inches apart on the prepared baking sheet. Bake for 15-18 minutes, or until the scones are golden brown and cooked through. Keep an eye on the scones toward the end of the baking time to avoid overbaking, which can make them dry.
9. Cool and Glaze (Optional) Transfer the baked scones to a cooling rack and allow them to cool completely. To make the optional glaze, combine the powdered sugar and lemon juice (or milk) in a small mixing bowl and stir until smooth. If needed, add a little more liquid to reach the desired consistency. Drizzle the glaze over the cooled scones and let it set for about an hour before serving.
FAQs:
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Make sure to thaw and pat them dry before adding to the dough to prevent excess moisture.
2. Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance and keep it wrapped in the refrigerator until you’re ready to bake.
3. What’s the best way to store leftover scones?
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days.
4. Can I skip the glaze?
Yes, the scones are delicious on their own. The glaze adds extra sweetness, but it’s optional.
5. Can I substitute the buttermilk?
If you don’t have buttermilk, you can use regular milk mixed with 1 tablespoon of lemon juice or vinegar as a substitute.
