These sweet and bright Strawberry Scones With Lemon Glaze are the best way to start your morning. Made with fresh strawberries, buttermilk, mint, and a vibrant lemon glaze, you’ll have the most perfect, tender, and flaky scones to enjoy with clotted cream and jam.
To start, combine the diced strawberries, mint, sugar and vanilla in a bowl and toss to combine. Let them sit for 10 minutes to combine flavors, then strain any liquid.
Combine the flour, lemon zest, sugar, baking powder, salt, and baking soda in a large bowl. Add the cold grated butter and either cut with a pastry cutter or a fork until the mixture looks coarse. (You should still see pieces of butter/flour "balls" about the size of chickpeas)
Make a well in the middle and add the buttermilk and the strawberry mint mixture. Mix until just combined. Don't over mix.
Turn out onto a floured work surface and gently knead the dough until everything is incorporated. Pat the dough into a flat round disk about 1 inch thick. Wrap the disk in plastic wrap and freeze for 15 minutes.
Preheat the oven to 400ºF.
Use a large sharp knife to cut the disk into 8 wedges. Gently transfer the wedges, placing 1” apart on a baking sheet lined with a silpat or parchment paper. Brush the tops of the scones with half and half, then press a slice of strawberry on top. Sprinkle coarse sugar on top.
Bake for 12-15 minutes or until lightly browned. In the meantime, prepare your glaze.
Once done cooking, remove from the oven and let cool on a wire rack. Drizzle with lemon glaze while still slightly warm.
Whisk 1/2 cup confectioner's sugar and 2 tablespoons lemon juice until your mixture becomes pasty. Add more sugar or juice to achieve desired consistency.
To make grating butter easier, put the butter in the freezer at least an hour before you plan to grate it. I use a cheese grater. Once you've grated all the butter, put it back in the freezer until ready to use. Of course, you can also opt to just use chilled and cubed butter.
You also have the option to divide your dough into two 3/4 inch thick, 6-diameter rounds, cutting with a cookie cutter.