Mini Glazed Strawberry Scones
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Mini Glazed Strawberry Scones are tangy buttermilk scones bursting with fresh strawberries and topped with a luscious vanilla glaze. They’re perfect for brunch!
Brunch is where things get exciting for me. I like to make things that are out of the norm so it’s special, and that’s precisely where these Mini Glazed Strawberry Scones come in.
I don’t make scones very often, so that automatically makes them special, but when they’ve got sweet, juicy strawberries in them with a heavenly vanilla bean glaze, they’re downright exciting.
These Mini Glazed Strawberry Scones were inspired by Tate+Lyle® Organic Sugars, which are certified organic as well as Fairtrade Certified. That translates into fair prices and opportunities for small-scale sugarcane farmers to invest in their communities for a sustainable future, which is important to me.
These products are an inspiring choice of sugar as it’s delicately grown in sunny organic fields, then it’s lightly refined to create an extraordinary sweetener. You can feel positively good about using their products in your baked goods, coffee, and anything that needs some sweetening up! These sugars can be found in the sweetener aisle at Walmart.
I was lucky enough to receive both Tate+Lyle® Organic Pure Cane Sugar and Tate+Lyle® Organic Turbinado Raw Cane Sugar as shown in the photo below.
I decided to use the raw cane sugar for this strawberry scones recipe, which is a lightly refined golden brown sugar. It added a delicate molasses flavor, which paired nicely with the fresh strawberries and added a nice contrast to that vanilla bean glaze. The best part, however, was the delicious, unexpected crunch that these sugar crystals added to these scones.
When I was creating this recipe, I had an elegant brunch on my mind. Think bridal or baby showers, anniversaries, or any spring and summer themed brunch. These scones are perfect for warm weather because they’re on the lighter, flaky side, and being mini certainly helps, too. 🙂
I’ve given you a lot of reasons to make these scones, and I’m going to give you one more big one — they’re easy to make! It takes all of 15 minutes to whip these up and get them in the oven. It’s surprising how something so elegant and special can be so easy, and these really are.
- I used buttermilk in these scones to give them a nice tang, but you can always substitute the buttermilk with heavy cream for a richer scone if you’re so inclined.
- I chopped the strawberries and blotted them with a paper towel to absorb some of the excess moisture. After that, I tossed them with a tablespoon of flour to absorb even more of that moisture to keep our dough from getting soggy.
More brunch recipes you’ll love:
Crepes by Delish
For the scones:
- 2 cups plus 1 tablespoon all purpose flour, divided, plus more for surface
- 4 tablespoons Tate+Lyle® Organic Turbinado Raw Cane Sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 4 ounces (1 stick) cold unsalted butter, cut into 1/4" cubes
- 1/2 cup finely diced strawberries, blotted with a paper towel to remove excess moisture
For the glaze:
- 1/2 cup powdered sugar
- 1 tablespoon plus 1 teaspoon milk
- 1/2 teaspoon vanilla bean paste (or use 1/2 teaspoon vanilla extract)
For the scones:
- Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the butter and mix into the flour mixture with a pastry cutter or fork until the mixture resembles pea-sized crumbles. Gently stir in the buttermilk until just combined.
- Toss the strawberries gently with the remaining 1 tablespoon of flour and work gently into the dough with your hands until incorporated, handling the dough as little as possible to prevent the dough from being overworked.
- Place the dough on a floured surface and knead together just until the dough comes together. Press into a 1/2" thick disc and cut with 2 - 2 1/2" biscuit cutter and place 2" apart on the prepared baking sheet. Bake 15-20 minutes until golden, and cool slightly.
Prepare the glaze:
- Place the powdered sugar and milk in a small bowl and stir until combined. Add the vanilla bean paste and stir once more. Drizzle the glaze over the warm scones and leave at room temperature until set. Serve and enjoy!
- The buttermilk adds a nice tang to these scones, but if you'd like a richer scone, substitute the buttermilk with heavy cream.
Amount Per Serving: Calories: 71Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 216mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 1g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.