Easy to make, sweet and flaky, these Fresh Buttermilk Strawberry Scones are everything you love about the season. Make a batch and enjoy with a cup of tea!
Lemon Butter Glaze
Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder, soda, and salt. Cut the cubed butter into the dry ingredients with a fork, fingers, or two knives. (Or use a food processor with the metal blade to speed things up. Just a couple of pulses will do.)
Fold the strawberries into the dry mixture and coat. Make a well in the center and pour in the buttermilk. Fold the ingredients until it is just incorporated. Be careful not to overwork the dough.
Transfer the dough to a floured surface and divide into 2 parts. Roll each part into a round shape about 3/4-inch thick. Cut each disc into 6 wedges and place slightly separated on the prepared baking sheet. Bake for 14-18 minutes, or until the top begins to turn golden brown.
For the glaze: combine the lemon juice, confectioners’ sugar and melted butter in a small bowl. Whisk until the lumps disappear. Once the scones have cooled, drizzle each scone with glaze.