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+ servings
close up of strawberry scones on white pedestal server

Mini Glazed Strawberry Scones

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!

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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.


Serving: 1scone, Calories: 71kcal, Carbohydrates: 10g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 9mg, Sodium: 216mg, Sugar: 9g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!