Strawberry Biscuits with Strawberry Glaze

Strawberry Scones on parchment paper that have been drizzled with strawberry glaze.

Strawberry biscuits with strawberry glaze. The glaze is optional. The biscuits are not. Unless, of course, you’re into eating strawberry glaze. In which case, do what you do.

Strawberry Biscuits with Strawberry Glaze

Recipe by Dee


  • Strawberry Biscuits
  • 75 g diced strawberries, tops removed

  • 1 tbsp. granulated sugar

  • 135 g all purpose flour

  • 2 tbsp. granulated sugar

  • 2 tsp. baking powder

  • 1/4 tsp. fine sea salt

  • 56 g unsalted butter, cut into cubes

  • 57 g skyr or full fat greek yogurt

  • 60 g whole milk

  • Strawberry Glaze
  • 2-3 tbsp. of strawberry syrup (leftover from the strawberries)

  • 1 tsp. lime juice

  • 1 cup powdered sugar


  • Strawberry Biscuits
  • Place the diced strawberries in a container with an airtight lid. Sprinkle with 1 tablespoon of sugar, cover, and let rest for 2 hours or overnight to draw out the liquid.
  • Place the flour, 2 tablespoons of sugar, baking powder, and salt in a medium mixing bowl and whisk to combine. Add the butter to the dry ingredients and use your fingers to rub the butter into the flour. It should look like a mix of coarse sand with pea sized chunks.
  • Drain the strawberries (do not throw out the syrup), add them to the flour and butter, and stir until they are coated in flour.
  • Place the skyr and milk in a small measuring cup and whisk until combined. Pour the wet ingredients into the dry ingredients and mix until just barely combined. Pour the dough onto a sheet of plastic wrap and use it to squish the dough into a 6 inch by 4 inch rectangle (*see note). Wrap the dough with the plastic wrap and place in the freezer for 2 hours.
  • While the dough is in the freezer, set the oven to 325 Fahrenheit or 163 Celsius.
  • Take the dough from the freezer and use a sharp knife to cut the dough into 4 or 6 triangles. Line a quarter sheet baking tray with a silicone mat or parchment paper. Place the scones onto the tray about 1 inch apart and sprinkle with sugar.
  • Turn on convection (*see note) and bake for 18-20 minutes or until the corners are golden brown. Remove from the oven and let cool.
  • Strawberry Glaze
  • Add the lime juice to the strawberry syrup and whisk. Add the powdered sugar and whisk until combined. Drizzle the glaze over the cooled biscuits. Enjoy!

Have Leftover Strawberries?

Try this Strawberry Poppy Seed Oatmeal!


  • Avoid overworking the dough. It will become tough if you do.
  • If you don’t have a convection oven, bake the scones at 350 Fahrenheit or 176 Celsius for 25 to 30 minutes or until the corners are golden brown.
  • The glaze I use is a very thin glaze. If you prefer a thicker glaze, try adding more powdered sugar, a quarter cup at a time, until it reaches the desired consistency. Remember, it should still be pourable.

Ramblings: Like BoBerry Biscuits... But Not.

I don’t usually like the biscuits from fast food joints.

I know, I know. what a way to start a ramble, but it’s true. There’s something about the taste, or the texture that make them difficult to eat. 

Admittedly, if it’s a chicken or sausage biscuit, I can manage. But if it’s a plain biscuit?

Respectfully, no.

But thank you.


There is one exception to this rule. And that exception is the BoBerry Biscuit from Bojangles.

They are delicious little morsels studded with (probably fake) blueberries and drizzled with some type of glaze and they give me all of the carby sugary joy.

Like seriously, they are so good.

But at some point my brain said, “you know you could make multiple of these at home for the price of one right?”

Which is true. So I did.

But instead of using (probably fake) blueberries I used strawberries since that is what’s in season. 

I call them strawberry biscuits with strawberry glaze. 

And they are yummy. With a very creative name.

The end!

Six strawberry biscuits on parchment paper. One of them has a piece broken off.
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