Description
These delightful Strawberry Scones with Lemon Glaze combine fresh diced strawberries and mint in a tender, flaky dough infused with lemon zest. Baked to a golden finish and topped with a bright, tangy lemon glaze, these scones are the perfect balance of sweet and citrusy, ideal for breakfast or afternoon tea.
Ingredients
Scale
Strawberry Filling
- 1 ½ cups strawberries, cut into ½-inch dice
- 1 tbsp fresh mint, chiffonade
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
Scone Dough
- 3 cups all-purpose flour
- ⅓ cup granulated sugar
- ½ tsp kosher salt
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 2 tbsp lemon zest
- ¾ cup Alpenrose unsalted butter, frozen and grated
- 1 cup Alpenrose buttermilk
Toppings and Glaze
- 3 tbsp Alpenrose half and half (for brushing scones)
- 2 strawberries, sliced for topping
- 1 tbsp coarse sugar for topping
- ½ cup confectioner’s sugar, sifted
- 2 tbsp lemon juice
Instructions
- Prepare Strawberry Filling: In a bowl, combine diced strawberries, fresh mint, granulated sugar, and vanilla extract. Toss them together and let the mixture sit for 10 minutes to allow the flavors to meld. Afterward, strain off any excess liquid.
- Make the Scone Dough: In a large bowl, whisk together the flour, lemon zest, ⅓ cup granulated sugar, baking powder, baking soda, and kosher salt. Add the cold grated butter and use a pastry cutter or fork to cut it into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces still visible.
- Add Wet Ingredients: Create a well in the center of the flour mixture, then pour in the buttermilk and the reserved strawberry-mint mixture. Mix gently until the dough just comes together, being careful not to overmix to maintain scone tenderness.
- Knead and Chill Dough: Turn the dough onto a floured surface and gently knead just to incorporate any dry bits. Flatten the dough into a 1-inch thick round disk. Wrap the disk tightly in plastic wrap and freeze for 15 minutes to firm up the butter.
- Preheat Oven: While the dough chills, preheat your oven to 400°F (204°C) and prepare a baking sheet lined with parchment paper or a Silpat mat.
- Shape Scones: Remove the chilled dough and cut it into 8 equal wedges using a large, sharp knife. Transfer wedges to the prepared baking sheet, spacing them about 1 inch apart.
- Apply Toppings: Brush the tops of each scone with half and half. Place a sliced strawberry piece on top of each wedge and sprinkle with coarse sugar to add sweetness and a slight crunch.
- Bake Scones: Bake in the preheated oven for 12-15 minutes or until the scones turn lightly golden and cooked through.
- Make Lemon Glaze: While the scones bake, whisk together the sifted confectioner’s sugar and lemon juice in a small bowl until smooth and slightly thick. Adjust by adding more sugar or lemon juice to reach a drizzle-friendly consistency.
- Glaze and Cool: Once baked, remove scones from the oven and let them cool on a wire rack for a few minutes. While still warm, drizzle the lemon glaze generously over the tops for a glossy, tart finish.
- Serve: Enjoy the scones warm, paired with your favorite jam, Alpenrose unsalted butter, and a cup of coffee, tea, or a cold glass of Alpenrose milk for a complete treat.
Notes
- Do not overmix the dough to keep the scones tender and flaky.
- Freezing the dough before baking helps maintain buttery pockets and structure.
- Use cold butter for the best texture; grating frozen butter distributes it evenly without melting.
- If fresh strawberries are not available, use frozen but thaw and drain them well to avoid excess moisture.
- You can adjust the lemon glaze thickness by adding more powdered sugar to thicken or more lemon juice to thin.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
Keywords: strawberry scones, lemon glaze, scone recipe, breakfast scones, fruit scones, baked goods, lemon zest, fresh strawberries, easy scones
