Strawberry scones are the perfect morning treat. Flaky, buttery, packed with sweet berry pockets. Crispy edges. Tender centers. Lemon glaze on top. Better than any coffee shop. And you don’t have to wait in line.
Ingredients
Makes 8 scones.
- 2 cups (250g) all-purpose flour
- ⅓ cup (65g) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (115g) cold unsalted butter, cubed
- ½ cup (120ml) cold buttermilk (or milk + 1 tsp vinegar)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (150g) fresh strawberries, diced (or frozen, not thawed)
For the Lemon Glaze:
- ½ cup (60g) powdered sugar
- 1-2 tbsp lemon juice
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Step 2: Mix Dry
- Whisk flour, sugar, baking powder, and salt. Cut in cold butter until mixture looks like coarse crumbs.
Step 3: Add Wet & Berries
- Whisk buttermilk, egg, and vanilla. Pour into dry mixture. Stir until just combined (don’t overmix). Gently fold in strawberries.
Step 4: Shape & Cut
- Turn dough onto a floured surface. Pat into an 8-inch round (about 1 inch thick).
- Cut into 8 wedges. Place on baking sheet (2 inches apart).
Step 5: Bake
- Bake 15-18 minutes until golden brown.
Step 6: Glaze & Serve
- Whisk powdered sugar and lemon juice until smooth. Drizzle over warm scones.
- Serve immediately. Devour with coffee or tea.
Summary
Prep Time: 15 min | Bake Time: 18 min | Total: 33 min
Yield: 8 scones | Difficulty: Easy
Storage Notes
Best day-of. Freeze unbaked scones for 3 months. Bake from frozen (add 3-5 minutes). Baked scones freeze well for 2 months. Reheat in oven at 350°F for 5-7 minutes. Never microwave — scones dry out.
