Strawberry Scones (Buttery, Tender, Bursting with Berries)

Cube the butter and put it back in the fridge until the second you need it. Cold butter is what gives these scones their layered, tender crumb, so you want it firm enough to leave visible flecks when you cut it into the flour. From there it's a light hand: stir the buttermilk and egg in just until the dough holds, then fold the diced strawberries through so they don't smear and turn everything pink. Bake at 400°F until the tops go golden, and the lemon glaze goes on while they're still warm so it sets into a thin shine.

By Nora Calloway

Swaps & Substitutions

• Buttermilk → no buttermilk, stir 1/2 tbsp lemon juice or vinegar into 1/2 cup regular milk and let it sit 5 minutes; it won't be quite as tangy but works.
• Fresh strawberries → frozen work, but keep them frozen and toss with a spoonful of the flour first, or the dough turns wet and streaky.
• Unsalted butter → salted butter is fine; just cut the added salt back to a pinch.
• Dairy-free → use a cold vegan block butter and the lemon-milk trick with oat or soy milk. The crumb is a touch less rich but still tender.
• Gluten-free → a 1:1 GF baking blend with xanthan gum works; handle the dough even more gently since it's more fragile.
• Lemon glaze → swap the lemon juice for milk or orange juice for a sweeter, less tart drizzle, or skip it and brush the tops with cream and a sprinkle of sugar before baking.

Questions & Answers