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Strawberry Scones with Zesty Lemon Glaze brunch

Delicious Strawberry Scones with Zesty Lemon Glaze for Brunch

Enjoy these Strawberry Scones with Zesty Lemon Glaze, the perfect brunch treat that combines fresh strawberries and a bright lemon kick!
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Prep Time 20 minutes
Cook Time 18 minutes
Chilling Time 2 hours
Total Time 2 hours 38 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 1 cup Buttermilk You can substitute with homemade buttermilk by mixing 1 tsp lemon juice or vinegar with 1/3 cup whole milk.
  • 1 large Large Egg Provides structure to bind ingredients.
  • 2 cups All-Purpose Flour Use a kitchen scale for accuracy (240g).
  • 0.25 cup Granulated Sugar Feel free to adjust or use a sugar alternative.
  • 2 tsp Baking Powder Leavening agent to help scones rise.
  • 0.5 tsp Fine Sea Salt Enhances overall flavor.
  • 0.5 cup Cold Unsalted Butter Vital for flakiness; keep it cold.
  • 1 cup Chopped Fresh Strawberries Fresh is best; avoid thawed frozen strawberries.
For the Zesty Lemon Glaze
  • 1 cup Powdered Sugar Gives sweetness to the glaze.
  • 2 tbsp Fresh-Squeezed Lemon Juice Provides acidity and bright flavor.

Equipment

  • Stand Mixer
  • Measuring Pitcher
  • baking sheet
  • Parchment paper
  • wire rack

Method
 

Step-by-Step Instructions
  1. In a large measuring pitcher, combine the buttermilk and beaten egg, whisking until well mixed. Set aside.
  2. In a stand mixer, combine all-purpose flour, granulated sugar, baking powder, and fine sea salt on low speed. Cut in cold butter until resembling coarse crumbs.
  3. With the mixer on low, slowly pour in the buttermilk and egg mixture until just combined. The dough should be slightly moist.
  4. Gently fold in chopped strawberries using a spatula.
  5. Shape dough into a 1-inch thick round disc. Wrap in plastic wrap and refrigerate for 1-2 hours.
  6. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  7. Remove dough, cut into 8 wedges, and arrange on the baking sheet about 2 inches apart.
  8. Bake for 15-18 minutes until golden brown and cooked through.
  9. Cool completely on a wire rack. Whisk together powdered sugar and lemon juice for glaze.
  10. Drizzle the lemon glaze over cooled scones before serving.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, chill your ingredients and avoid overmixing to keep the scones tender. Use fresh strawberries for maximum flavor.

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