Orange Glazed Strawberry Scones Recipe

I make these orange‑glazed strawberry scones on purpose and on accident — on purpose when I want pastry that feels indulgent but not fussy, on accident when I forget to buy jam and have a fridge full of strawberries begging for something better than cereal. They’re flaky, zingy from orange, and stupidly pretty with that sticky strawberry glaze. If you like scones that are more tender and buttery than bricklike, and you want a brunch treat that makes guests go “wow” without you having to get up at dawn, this is your jam…literally.

My husband calls these “the scone of reconciliation.” One time I burned dinner and offered these as penance; he forgave me immediately and asked for three. The kids steal the glazed tops and fight over the crumbs like squirrels. We now treat this recipe like Sunday church — not religious but very ritualized. It shows up for birthdays, for “it’s been a week” recoveries, and for the mornings we actually sit down together instead of walking and scrolling.

Kitchen Talk

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I will confess: I used to press the dough too much and end up with scones that were dense and sorrowful. The trick I learned the hard way is to handle the dough lightly — it should hold together, not be worked like bread. Also, I once swapped butter for oil because I was out of butter and, no lie, the texture was off. Butter = flavor, texture, the whole personality. One time I tossed in frozen strawberries in a pinch — they made everything soggy, but a quick bake and drain saved the day. And that glaze? Don’t eyeball it; a spoonful of orange juice at a time keeps it glossy not runny.

Shopping Tips

– Produce/Fruit: Pick strawberries that are firm and fragrant — avoid ones that are mushy at the tip. Ripe berries = better glaze and fewer watery scones.
– Baking Basics (Flour/Sugar/Leaveners): Use all‑purpose flour and check your baking powder is fresh — expired leavener = flat scones.
– Dairy: Cold butter is non-negotiable for flaky layers; buy butter that’s not salted so you control the taste.
– Eggs: Room-temperature eggs mix more evenly into the dough; if you forget, put them in warm (not hot) water for a few minutes.
– Citrus: Use navel or blood oranges for bright zest and juice; avoid overly seedy varieties that make zesting annoying.
– Sugar: Granulated for the dough, powdered for the glaze — you can swap a bit of cane sugar if you like that slight molasses note.

Prep Ahead Ideas

– Make the dry mix (flour, sugar, baking powder, salt) the day before and store it in an airtight container — saves a few minutes and keeps you from measuring under sleepy conditions.
– Cut the butter into the dry mix and flash-freeze the whole slab on a tray, wrapped, so you can grate it cold into the flour the morning you bake.
– Hull and slice strawberries and keep them loosely covered in the fridge for a day; toss excess juice before adding to dough.
– Glaze can be mixed the night before and refrigerated; whisk well before using. Use a shallow container so it’s easy to dip the warm scones.

✔Time-Saving Tricks

– Use a box grater to grate cold butter quickly into the flour — faster than cubing and keeps pieces cold.
– Pulse dough in a food processor if you’re not into the hands‑on feel; it’s fast and consistent.
– If you’re short on time, halve the glaze and brush just the tops — still looks pretty and takes minutes.
– Don’t rush the final chill: a quick 15–20 minute rest in the fridge firms up the butter and helps rise during baking.

✔Common Mistakes

– Overworking the dough: I did this once and ended up with dense scones; fix by chilling and gently re-flaking with a fork.
– Adding too-wet strawberries: watery fruit = soggy dough. If berries are super juicy, pat them dry or toss in a little flour.
– Glaze too thin: happens when too much juice is added; thicken with powdered sugar a tablespoon at a time.
– Baking at the wrong temp: too hot = browned exterior, underbaked inside; too low = pale and heavy. Oven thermometers are lifesavers.

What to Serve It With

– A smear of clotted cream or thick Greek yogurt and extra fresh strawberries.
– Strong coffee or a bright, citrusy tea — the acidity plays nicely with the glaze.
– A simple arugula salad with lemon vinaigrette for a brunch contrast.
– Toasted almonds or a small fruit salad if you want something crunchy and fresh.

✔Tips & Mistakes

– Keep everything cold until the oven — cold butter = flaky layers.
– Don’t flatten the disc too thin; aim for a good height so they split open prettily.
– If tops brown too fast, tent with foil and finish baking.
– Let scones cool on a rack so bottoms don’t steam and get soggy.

✔Storage Tips

Store leftover scones in an airtight container at room temp for a day or two; they’re fine but less crisp. For longer storage, freeze fully cooled scones in a zip bag — reheat in a low oven to revive the crust. Glazed scones can be a little sticky in the fridge; cold tastes fine for breakfast and the glaze firms up into a pleasant crackle. No shame in nuking one for 10–15 seconds if you need a hit of warm butter and jam energy.

✔Variations and Substitutions

– Swap strawberries for raspberries or chopped cherries when they’re in season — less juicy berries work best.
– Use lemon instead of orange for a sharper glaze; lime for a tangy, tropical twist.
– For a dairy-free version, use a plant-based butter and a splash of almond milk — texture changes a bit but still tasty.
– Throw in a handful of toasted almonds or white chocolate chips for crunch and richness.

Frequently Asked Questions

Orange Glazed Strawberry Scones Recipe

Buttery cream scones studded with fresh strawberries and finished with a bright orange glaze. Simple, sunny, and perfect for brunch.

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Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 38 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 2.25 cup all-purpose flour
• ▢ 0.33 cup granulated sugar
• ▢ 2.5 tsp baking powder
• ▢ 0.5 tsp fine sea salt
• ▢ 1 tbsp orange zest for the dough
• ▢ 6 tbsp unsalted butter, cold and cubed
• ▢ 0.75 cup heavy cream, cold for the dough
• ▢ 1 tsp vanilla extract for the dough
• ▢ 1 cup fresh strawberries, diced
• ▢ 1 tbsp heavy cream for brushing
• ▢ 1 tbsp coarse sugar for sprinkling
• ▢ 1 cup powdered sugar for the glaze
• ▢ 2.5 tbsp fresh orange juice for the glaze
• ▢ 0.5 tsp orange zest for the glaze
• ▢ 0.5 tsp vanilla extract for the glaze

Instructions

Preparation Steps

• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Whisk flour, sugar, baking powder, salt, and the dough orange zest in a large bowl.
• Cut in the cold butter with a pastry cutter until pea-size crumbs form.
• Fold in the diced strawberries gently to keep them from smashing.
• Stir in cold heavy cream and vanilla just until a shaggy dough forms; do not overmix.
• Turn dough onto a lightly floured surface and pat into a round about 1 inch thick.
• Slice into 8 wedges, transfer to the prepared sheet, and space them apart.
• Brush tops with the extra cream and sprinkle with coarse sugar.
• Bake until golden at the edges, 16–19 minutes. Cool on a rack for 10 minutes.
• Whisk powdered sugar, orange juice, glaze zest, and vanilla until smooth and pourable.
• Drizzle glaze over warm scones and let set a few minutes before serving.

Notes

Variation: Swap half the orange zest with lemon zest or add 1/3 cup mini white chocolate chips. Storage: Keep in an airtight container at room temperature for 2 days, or freeze up to 2 months. Rewarm at 300°F for 6–8 minutes.

This recipe is an original creation inspired by classic Orange Glazed Strawberry Scones Recipe flavors. All ingredient ratios and instructions are independently developed.