Mini Glazed Strawberry Scones are tangy buttermilk scones bursting with fresh strawberries and topped with a luscious vanilla bean glaze. They're perfect for spring and summer brunches!
2cupsplus 1 tablespoon all purpose flourdivided, plus more for surface
4tablespoonsTate+Lyle® Organic Turbinado Raw Cane Sugar
2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
3/4cupbuttermilk
4ounces1 stick cold unsalted butter, cut into 1/4" cubes
1/2cupfinely diced strawberriesblotted with a paper towel to remove excess moisture
For the glaze:
1/2cuppowdered sugar
1tablespoonplus 1 teaspoon milk
1/2teaspoonvanilla bean pasteor use 1/2 teaspoon vanilla extract
Instructions
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!
Notes
The buttermilk adds a nice tang to these scones, but if you'd like a richer scone, substitute the buttermilk with heavy cream.