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Easy Strawberry Scones with Strawberry Glaze

Delightfully moist and flaky scones bursting with fresh strawberry flavor and topped with a sweet strawberry glaze—perfect for brunch or afternoon tea.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: American, British
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.875 cups all-purpose flour Make sure it's fresh for light, fluffy scones.
  • 1 tbsp baking powder Essential for light and airy texture.
  • 0.25 tsp salt A pinch to enhance all flavors.
  • 6 tbsp sugar Adjust sweetness to preference.
  • 1 tsp orange zest Elevates strawberry flavor.
  • 0.25 tsp nutmeg Enhances flavor—don't skip this!
Wet Ingredients
  • 6.5 oz unsalted butter, cold and diced Cold butter helps create flaky layers.
  • 1.5 cups fresh strawberries, hulled and diced Choose ripe, sweet strawberries.
  • 1.5 tsp vanilla extract Adds warmth and depth.
  • 3/4 cup buttermilk Gives moisture and tenderness.
  • 2.5 tbsp granulated sugar (for topping) Sweetens the tops for a lovely crunch.
Glaze Ingredients
  • 5 strawberries mashed and strained For a fruity, fresh glaze.
  • 1.25 cups powdered sugar, sifted Sifting prevents lumps.
  • 2 tbsp orange juice Adds a citrus finish to the glaze.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and lightly grease a baking sheet or line it with parchment paper.
  2. Dice the fresh strawberries and set them aside.
  3. Sift together the powdered sugar for the glaze in a small bowl and set aside.
  4. In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, orange zest, and nutmeg.
  5. Add the cold diced butter to the flour mixture and work it into the flour until it resembles coarse peas.
  6. Gently fold in the diced strawberries.
  7. Make a well in the center, then add the cold buttermilk and vanilla extract. Stir gently until a shaggy dough forms.
  8. Transfer the dough to a floured surface, fold it 2-3 times to bring it together, then pat it into a thick circle, about 1 inch high.
  9. Cut the circle into 8 triangles and place them on the prepared baking sheet.
  10. Dust the tops with granulated sugar.
Baking
  1. Bake at 400°F for 15 minutes.
  2. Lower the temperature to 350°F and continue baking for another 20-25 minutes, or until golden brown.
  3. Allow to cool on a wire rack for at least 10 minutes.
Glazing
  1. For the glaze, mash 5 strawberries and strain the juice. Whisk the juice with sifted powdered sugar and orange juice until smooth.
  2. Once the scones are cool, drizzle the glaze generously on top before serving.

Notes

Make sure your butter is cold for flaky scones. Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for a week. For longer storage, freeze unbaked scones.