Description
These Strawberry Scones are a delightful treat featuring fresh strawberries baked into tender, flaky scones with a hint of sweetness. Topped with a tangy lemon glaze, they make for a perfect breakfast or afternoon snack, combining the freshness of fruit with a buttery, crumbly texture.
Ingredients
Fruit
- 2 cups strawberries, stemmed and cut into small pieces
Dry Ingredients
- 2¼ cups all-purpose flour (plus more if dough is too sticky)
- 3 tablespoons sugar (divided)
- 1 tablespoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 large egg (for dough)
- 6 tablespoons unsalted cold butter, cut into small cubes
- ⅔ cup milk
- 1 egg (for egg wash)
Toppings & Icing
- 1 tablespoon Turbinado sugar (optional)
- 1½ cups icing sugar (also known as confectioners or powdered sugar)
- 2 tablespoons lemon juice
Instructions
- Prep: Preheat your oven to 400℉ (200℃) and line a baking sheet with parchment paper. Cut the strawberries into small pieces and toss them with 1 tablespoon of sugar to macerate and draw out sweetness.
- Start the dough: In a large bowl, combine the flour, salt, baking powder, and the remaining 2 tablespoons sugar. Add the cold, cubed butter and cut it into the dry ingredients using two knives or a pastry cutter until the mixture resembles small peas. You can use your hands if necessary, but work quickly to prevent the butter from melting.
- Finish the dough: Gently fold the sugared strawberries into the flour mixture so they are coated. In a small bowl, whisk together 1 egg and ⅔ cup milk, then pour into the flour-strawberry mixture. Use a spatula to mix everything until combined. If the dough feels too sticky, add a bit more flour. Turn the dough onto a floured surface and shape it into a 10-inch round disk.
- Shape the scones: Cut the dough like a pizza into 8 equal triangles. Place the triangles onto the lined baking sheet. Brush the tops with the beaten egg wash and sprinkle with Turbinado sugar for a crunchy, sweet finish.
- Bake: Bake in the preheated oven for 20 to 30 minutes or until the scones are golden brown and cooked through. Remove from oven and allow to cool slightly on a rack.
- Lemon icing: Whisk the icing sugar with the lemon juice until smooth, adjusting the consistency by adding more icing sugar or lemon juice as needed. Drizzle the lemon glaze over the warm scones to finish and add a refreshing citrus note.
Notes
- Use cold butter to ensure flaky scones.
- If dough is too sticky, add flour gradually—do not overwork the dough to keep scones tender.
- Turbinado sugar on top adds a nice crunch but can be omitted if unavailable.
- The lemon icing provides a tangy contrast to the sweet scones but can be skipped if preferred.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
