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Scones filled and frosted with strawberries

Triple Strawberry Scones

Michele Pesula Kuegler
Prep Time 10 minutes
Cook Time 20 minutes
Cooling 10 minutes
Total Time 40 minutes
Course Breakfast
Servings 8 scones

Ingredients
  

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons chilled unsalted butter diced
  • 1 cup diced strawberries
  • 3/4 cup buttermilk*
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • 1/3 cup freeze-dried strawberries
  • 1 tablespoon milk

Instructions
 

  • Preheat oven to 400°F.
  • Mix flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl.
  • Add butter.
  • Combine dry ingredients using a pastry blender (or two forks) until butter is reduced to the size of grains of rice.
  • Add diced strawberries to the flour mixture, tossing gently.
  • Whisk buttermilk, egg yolk, and vanilla in a 2-cup liquid measuring cup or small bowl.
  • Add liquids to dry ingredients; mix until dough forms a ball.
  • Place dough on a lightly floured surface and press into an 8-inch round.
  • Cut into 8 wedges.
  • Transfer wedges to a rimmed cookie sheet, preferably lined with parchment paper.
  • Bake for 18-20 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.
  • While scones cool, place freeze-dried strawberries in a sealable bag, and crush using a rolling pin.
  • Combine powdered sugar, 2 tablespoons crushed, freeze-dried strawberries, and 1 tablespoon milk.
  • Add more milk as needed, a teaspoon at a time, until it reaches desired consistency.
  • Top each scone with strawberry glaze.
  • Sprinkle with remaining crushed freeze-dried strawberries.

Notes

Buttermilk can be made by adding 1 tablespoon white vinegar or lemon juice to 3/4 cup milk.
Keyword scones