Strawberry Scones

Strawberry scone with glaze on a wooden lazy susan with glaze dripping off the side

Course: Breakfast, brunch, Dessert

Cuisine: American

Keyword: buttermilk scones, strawberry scones

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 255kcal

Author: Brenda

A light as a feather strawberry scone recipe are ready in under 30 minutes. These are perfect for breakfast or brunch and pack a lot of strawberry flavor regardless of when strawberries are in season.

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Ingredients

1 1.2 ounce bag of Freeze Dried Strawberries if unavailable, then 1 cups of fresh cut into small pieces will work as well.
¼ cup water for rehydrating the strawberries
2 cups all purpose flour
¼ cup sugar
1 tbsp baking powder
1 pinch salt
1 stick butter, cold, cut into cubes (4 ounces)
¾ cup buttermilk
flour for work area
cream for brushing on the top of the scones

Kitchen Equipment Needed to Make This

Instructions

Preheat oven to 425F. Line a cookie sheet with parchment or silicone mat to prevent sticking and for easy clean up.
Open bag of freeze dried strawberries. Remove packet of desiccant and discard. (Omit if you are using fresh strawberries)
Gently squeeze bag of freeze dried strawberries 5-6 times in order to "cut" the strawberries (Omit if you are using fresh strawberries and cut the fresh ones small)
Add water to bag of freeze dried strawberries to rehydrate. If no bag is usable for this, then use a separate bowl to rehydrate. Set aside. (Omit if you are using fresh strawberries)
In a food processor, combine the flour, sugar, baking powder, salt, and butter. Pulse about 10 times to combine. Butter should be the size of a pea. If no food processor is available, then use a pastry cutter to combine OR use a box grater to shred the butter then use a fork to combine.
In the food processor, slowly pour the buttermilk, pulsing to combine.
When buttermilk is just combined, remove contents of the food processor and move dough on to a lightly floured work surface.
At this point your dough should look dry and crumbly. With your hands knead the dough until it can hold its shape.
Reach for the strawberries, which were set aside. Before you add them in, give them a squeeze before adding them to the dough to remove excess moisture.
Work strawberries into dough until combined. Form dough into a round shape that is about 1 inch tall.
Using either a knife, pastry cutter, or pizza cutter slice your dough into 8 equal sized pieces. This ensures the slices will cook evenly.
Brush the lightly beaten cream (or an egg white if cream is unavailable) on top of the scone.
Put into oven on the middle rack. Bake for 14-17 minutes until they are golden brown.
Serve warm or at room temperature.

Video

Notes

If it has biscuit like layers when you cut your 8 slices then you have done your job well.
To avoid strawberries from browning too much, be sure to push them into the dough more before brushing with cream or going into the oven.
Take this recipe as a starting point. Come back to BecomeBetty for all the flavor pairings you might want to try.
To make a simple glaze add ½ cup of confectioners (10x) sugar plus 1.5 tablespoon of a liquid (fruit juice or something more adult). Mix until well combined and smooth. Drizzle on top.

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