glazed strawberry lime scones

These glazed strawberry lime scones are so light and fluffy! The strawberries baked inside are sweet and juicy, and the lime glaze is the perfect balance of tart and sweet.

Some of my best recipes come to be through a desire to use up expiring ingredients. In this case, I bought a pound of strawberries and promptly forgot about them in the fridge. When I remembered them a few days later, they were just past the eat-them-raw stage. They hadn’t quite moved into completely inedible, though, so I knew I could bake them into something to avoid throwing them away.

I had pinned this scone recipe a few weeks earlier and knew it was just the vehicle for these almost-spoiled berries. Scones have a reputation for being the dry, unappealing cousin of biscuits or coffee cake, but I’m here to tell you that’s not true.

My only experience with scones has been the ones my mom makes, and those are moist, light, and full of flavor. The key to producing a fluffy scone- and not a triangle-shaped hockey puck- is to not over mix your dough. Once you add your wet ingredients to your dry, stir everything just until it’s combined.

These glazed strawberry lime scones are packed with pockets of fresh berries and swirled with lime juice. Before going in the oven, they’re sprinkled with coarse sugar for a sweet crunch. Next, they’re baked until golden and light and then drizzled with a tart sugar lime glaze.

glazed strawberry lime scones

adapted from Averie Cooks

Ingredients

2 1/2 c.  flour, plus more for kneading surface
1/2 c. sugar
1 tbs. baking powder
pinch of salt
1/2 stick cold unsalted butter, diced
1 egg
1/2 c. plain Greek yogurt
1 1/2 tsp. vanilla extract
1 generous cup fresh or frozen strawberries, diced
1 tbs. lime juice
2 tbs. raw or coarse sugar for sprinkling, optional
1 c. powdered sugar
3 tbs. lime juice

Instructions

Preheat oven to 400 degrees. In a large bowl, mix together the flour, sugar, baking powder, and salt. Using two knives, two forks, or a pastry cutter, blend the diced butter into the flour mixture. Work the butter through until the mixture resembles wet sand.

In a small bowl, combine the egg, yogurt, and vanilla until smooth. Fold mixture into the flour until just combined, being careful not to over mix. Add the diced strawberries and the lime juice.

Sprinkle kneading surface with flour and transfer dough to that surface. Dust your hands with flour and knead the dough until it loses most of its stickiness and you’re able to shape it. If dough is too sticky to work with, dust with flour, one tablespoon at a time, until it’s just tacky. Once you can work with it, shape it into an 8-inch round disc. Use a knife to cut it into 8 wedges.

Transfer scones to a parchment-lined baking sheet. Sprinkle sugar, if using, evenly over wedges. Bake for 18-20 minutes, or until scones are golden. Remove from oven and allow to cool.

While scones are cooling, whisk together powdered sugar and lime juice to make the glaze. When scones are cool, drizzle with glaze and serve.

Looking for more fruit matches made in heaven? Try blueberry lemon pound cake or copycat sonic strawberry limeade.