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Breakfast / Easy Strawberry Scones-Perfectly Sweet Treats

Easy Strawberry Scones-Perfectly Sweet Treats

by Breakfast

Strawberry Scones are a delightful treat that instantly transports me to sun-drenched mornings and cozy afternoons. There’s something undeniably comforting about a perfectly baked scone, and when you add the burst of sweet, slightly tart strawberries, you elevate it to pure bliss. What is it about these simple pastries that captures our hearts? Perhaps it’s the satisfying crum extractbly texture that gives way to a tender interior, or maybe it’s the way the fresh fruit infuses every bite with vibrant flavor. I find that a good strawberry scone is the perfect accompaniment to a steaming cup of tea or coffee, offering a moment of sweet indulgence in our busy lives. This recipe aims to create those incredibly tender, buttery strawberry scones that are simply irresistible, making them a star at any breakfast, brunch, or tea party.

Strawberry Scones this Recipe

Strawberry Scones

There’s something truly magical about a freshly baked scone. Light, tender, and bursting with flavor, they’re the perfect accompaniment to a cup of tea or coffee, or simply a delightful treat on their own. And when you add the sweet, slightly tart burst of fresh strawberries, you elevate it to a whole new level. These Strawberry Scones are incredibly easy to make, requiring minimal fuss for a truly rewarding result. The secret to their wonderful texture lies in using cold ingredients and not overworking the dough, which I’ll guide you through in detail. Get ready to fill your kitchen with the most wonderful aroma!

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 things first, let’s get our oven preheated to 400 degrees Fahrenheit (200 degrees Celsius). This ensures a nice, hot environment for our scones to rise and bake beautifully. While the oven heats up, line a baking sheet with parchment paper. This prevents sticking and makes for easy cleanup. In a medium bowl, whisk together the buttermilk and the slightly beaten egg. Set this wet mixture aside for a moment.
  • In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and fine sea salt. Whisk these dry ingredients together thoroughly. This step is crucial for ensuring even distribution of the leavening agent and salt, which contributes to a consistent rise and flavor throughout the scones. Now, add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or even a food processor on a pulse setting, cut the butter into the flour mixture until it resembles coarse crum extractbs with some pea-sized pieces of butter still visible. These larger pieces of butter are what create those lovely pockets of flakiness as they melt during baking. Resist the urge to overmix here; we want distinct butter pieces.
  • Make a well in the center of the flour and butter mixture. Pour in the prepared buttermilk and egg mixture. Gently mix with a fork or a spatula until the dough just starts to come together. It will still be a little shaggy and not fully incorporated – that’s exactly what we want. Overmixing will develop the gluten too much, resulting in tough scones.

    • Incorporating the Strawberries and Shaping

  • Now it’s time to gently fold in the chopped strawberries. Add them to the dough and very carefully mix them in until they are just distributed. Again, be gentle and avoid overworking the dough at this stage. The more you handle it, the tougher your scones will become.
  • Turn the shaggy dough out onto a lightly floured surface. You can use some of the extra 1/4 cup of all-purpose flour here to prevent sticking. Gently pat and fold the dough a few times – just 3-4 folds will do – to bring it together into a cohesive ball. The goal is to create a slightly cohesive dough without further developing the gluten. Pat the dough into a round disc, about 3/4 inch thick. Using a sharp knife or a bench scraper, cut the disc into 6 or 8 wedges, like you would a pizza. Alternatively, you can use a round biscuit cutter for perfectly shaped scones, but wedges are wonderfully rustic and just as delicious. Carefully transfer the scone wedges to your prepared baking sheet, spacing them a few inches apart.

    • Baking and Glazing

  • Bake the scones in the preheated oven for 15-20 minutes, or until they are golden brown on top and cooked through. You can test for doneness by inserting a toothpick into the center of a scone; it should come out clean. The exact baking time will depend on your oven and the size of your scones. Keep an eye on them towards the end of the baking time to prevent them from burning. Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • While the scones are cooling, prepare the simple lemon glaze. In a small bowl, whisk together the powdered sugar and the fresh-squeezed lemon juice until smooth and pourable. If the glaze is too thick, add a tiny bit more lemon juice (or milk, if you prefer a less tart glaze). If it’s too thin, add a little more powdered sugar. The lemon juice adds a wonderful bright tang that complements the sweetness of the scone and the strawberries beautifully. Once the scones have cooled enough to handle, drizzle the glaze generously over the tops. You can let the glaze set for about 15-20 minutes before serving, or enjoy them warm with the soft, slightly melted glaze. These Strawberry Scones are best enjoyed fresh, but they will keep in an airtight container at room temperature for a day or two.

    • Strawberry Scones

    Conclusion:

    There you have it! This Strawberry Scones recipe is truly a winner for so many reasons. It delivers a delightful balance of tender, crum extractbly scone with bursts of fresh, sweet strawberry flavor. The hint of lemon zest elevates the fruitiness, making these scones incredibly moreish. They’re surprisingly simple to whip up, making them perfect for a weekend brunch, a special afternoon tea, or even just a treat to brighten your day.

    I love serving these warm, perhaps with a dollop of clotted cream or a drizzle of strawberry jam for an extra decadent experience. They also pair beautifully with a cup of hot coffee or a refreshing glass of iced tea. Don’t be afraid to get creative with variations! Consider adding a handful of white chocolate chips for a creamy contrast, or a sprinkle of finely chopped mint for a refreshing twist. Whatever you choose, I truly encourage you to give this recipe a try. You won’t be disappointed!

    Frequently Asked Questions:

    Why are my scones dry?

    Dry scones can often be a result of overmixing the dough. Once the wet and dry ingredients are combined, mix just until they come together. Overworking the gluten can lead to a tough and dry texture. Also, ensure you’re not overbaking them.

    Can I use frozen strawberries?

    Yes, you absolutely can use frozen strawberries! Make sure to thaw them completely and drain off any excess liquid before adding them to the dough. This prevents the dough from becoming too wet.

    How long do these scones stay fresh?

    These Strawberry Scones are best enjoyed fresh, ideally on the day they are baked. However, they will keep in an airtight container at room temperature for 1-2 days. You can also freeze baked scones and reheat them gently in a warm oven.

    Strawberry Scones

    Strawberry Scones

    Delicious and easy to make strawberry scones, perfect for a weekend brunch or afternoon tea. These tender scones are studded with fresh strawberries and topped with a sweet lemon glaze.

    Prep Time
    20 Minutes

    Cook Time
    15 Minutes

    Total Time
    35 Minutes

    Servings
    8

    Ingredients

    • 1/3 cup buttermilk
    • 1 large egg (slightly beaten)
    • 2 cups all-purpose flour
    • 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

    Instructions

    1. Step 1
      Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
    2. Step 2
      In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
    3. Step 3
      Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
    4. Step 4
      Gently fold in the chopped strawberries.
    5. Step 5
      In a separate small bowl, whisk together the buttermilk and beaten egg. Pour this wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
    6. Step 6
      Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick round. Cut into 8 wedges.
    7. Step 7
      Place the scone wedges on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
    8. Step 8
      While the scones are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
    9. Step 9
      Once the scones are out of the oven and slightly cooled, drizzle the glaze over the top.

    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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