In a small bowl mix (room temperature) milk with lemon juice and set aside for 15 minutes to allow the soured milk to thicken slightly (you can also use buttermilk). After this time add the egg and vanilla extract and stir.
In a bowl combine the flour, brown sugar, baking powder and a pinch of salt. Stir and add cold butter cut into pieces.
Use a fork to crumble the butter together with the flour. Add cleaned and chopped strawberries and mix well.
Now add the milk mix and briefly stir just to combine the ingredients.
Pour some flour on a work surface. Transfer the dough and sprinkle it with more flour.
Now flatten the dough uniformly to obtain a disc, then divide it into 8 equal triangles.
Gently transfer each triangle on a baking tray lined with baking paper. Leave spaces between scones and, if you prefer, brush them with 1 egg mixed with 1 tablespoon of milk. Bake in a preheated oven at 200° C for 25 – 30 min (depending on how thick your brioches are). After this time take the scones out of the oven and let them cool down.
Prepare the glaze by blending some strawberries and then adding some powdered sugar (3 tablespoons in my case). Mix well to remove any lumps of powdered sugar.
Drizzle the glaze over the scones and serve still warm or cold.
Notes
15 minutes waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 8sconesCalories: 82kcal
Keyword easy buns, fruit dessert, strawberries, sweet breakfast, traditional recipe