Description
Tender, buttery, flaky strawberry scones with a bright lemon glaze. Perfect for breakfast, brunch, or an afternoon treat.
Ingredients
Scale
- ⅓ cup buttermilk
- 1 large egg (slightly beaten)
- 2 cups all-purpose flour (plus ¼ cup 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 optional glaze:
- 1¼ cups powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
1. Whisk together buttermilk and egg in a pitcher and set aside.
2. Combine flour, sugar, baking powder, and salt in a bowl or stand mixer.
3. Add cold butter and mix until pea-sized crumbles form.
4. Slowly add the buttermilk mixture until just combined.
5. Fold in chopped strawberries gently.
6. Shape dough into a 1-inch thick round and chill wrapped for 1–2 hours.
7. Preheat oven to 400°F and line a baking sheet.
8. Cut chilled dough into 8 wedges and space on the sheet.
9. Bake for 15–18 minutes until golden brown.
10. Cool completely before drizzling with lemon glaze.
Notes
- Chill the dough, it’s crucial for flaky layers.
- Use fresh strawberries only to prevent soggy dough.
- Don’t overmix, mix just until dough comes together.
- Skip the glaze for a rustic version or use coarse sugar before baking.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Brunch, Baking
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 218
- Sugar: 6g
- Sodium: 208mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 43mg