Description
These Orange Strawberry Scones with Strawberry Glaze are tender, buttery, and bursting with fresh strawberry flavor. Orange zest adds a bright citrus lift, and the naturally pink glaze makes them look bakery-pretty—perfect for brunch or a cozy weekend breakfast.
Ingredients
For the dough:
2 7/8 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
6 tbsp sugar
1 tsp orange zest
6.5 oz unsalted butter, cold and diced
1 1/2 cups fresh strawberries, hulled and diced
1.5 tsp vanilla extract
3/4 cup buttermilk
Pinch of nutmeg
For the topping:
2.5 tbsp granulated sugar
For the glaze:
5 strawberries, mashed and strained
1 1/4 cups powdered sugar, sifted
2 tbsp orange juice
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk flour, baking powder, salt, sugar, nutmeg, and orange zest.
3. Add cold diced butter and cut it in (with a pastry cutter or fingers) until the mixture looks like coarse crumbs.
4. Gently fold in the diced strawberries.
5. In a small bowl, stir together buttermilk and vanilla. Pour into the dry mixture and mix JUST until a shaggy dough forms (do not overmix).
6. Turn dough onto a lightly floured surface. Gently press into a 1-inch thick round (about 7–8 inches wide).
7. Sprinkle the top evenly with the 2.5 tbsp granulated sugar.
8. Cut into 8–10 wedges and place on the baking sheet, spaced apart.
9. Bake 18–22 minutes, or until the tops are lightly golden and set.
10. Cool on the pan 5 minutes, then move to a rack to cool before glazing.
11. Make the glaze: mash strawberries, strain to get smooth strawberry juice/purée, then whisk with powdered sugar and orange juice until drizzleable.
12. Drizzle glaze over cooled scones. Let set 10 minutes, then serve.
Notes
Cold butter = flaky scones. Keep butter (and even the mixed dough) cold for best texture.
If your strawberries are extra juicy, pat them dry to avoid soggy dough.
Buttermilk swap: 3/4 cup milk + 2 tsp lemon juice (rest 5 minutes).
Nutrition is estimated. Per-serving values below are calculated from the provided whole-recipe estimates and assume 10 scones.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone (1/10 recipe)
- Calories: 215
- Sodium: 180
- Fat: 6.6
- Saturated Fat: 4.0
- Unsaturated Fat: 2.3
- Carbohydrates: 37
- Fiber: 1
- Protein: 2.9
- Cholesterol: 30