Strawberry Pretzel Crunch Scone
Summer always feels a little sweeter when fresh strawberries are in season. Growing up, strawberry pretzel salad was a staple at family cookouts, so I knew those nostalgic flavors would be perfect tucked into a buttery scone. These Strawberry Pretzel Crunch Scones are packed with big juicy bites of fresh strawberries and white chocolate chips, inspired by the creamy layer in the classic dessert. Finished with a buttery brown sugar pretzel topping, they have the perfect sweet-and-salty crunch in every bite.
One of my favorite things about these scones is how they capture all the flavors of strawberry pretzel salad without being overly sweet. The fresh strawberries keep them bright and summery, while the white chocolate melts into pockets of creamy sweetness throughout the flaky layers. The buttery pretzel topping bakes up golden and crisp, adding just the right amount of salty crunch to balance every bite.
Strawberry Pretzel Crunch Scone
Ingredients
- 2½ cups all purpose flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- ½ tsp kosher salt
- 10 tbsp cold butter grated or finely cubed
- 1 cup buttermilk
- 1 tsp vanilla bean paste or extract
- 1 egg
- 1¼ cup fresh strawberries cut into bite sized pieces
- 1 cup white chocolate chips
For the Pretzel Crunch Topping:
- 1 cup crushed pretzels
- 2 tbsp brown sugar
- 1 tbsp all purpose flour
- 3 tbsp melted butter
For the Vanilla Bean Glaze:
- ½ cup powdered sugar
- ½ tsp vanilla bean paste
- 1-2 tbsp whole milk
Instructions
- Preheat oven to 350℉ and begin by preparing 1¼ cup of fresh strawberries into bite sized pieces, set aside.
- In a large mixing bowl, mix together your dry ingredients of 2½ cups flour, 1 tbsp baking powder 1 tsp salt, and 2 tbsp granulated sugar.
- With a cheese grater, grate your cold butter and mix into dry ingredients with your hands until it reaches a crumbly texture.
- In a separate bowl, whisk together 1 egg, 1 cup buttermilk and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined. You want the dough to be just sticky enough to stick to your hands. Add more buttermilk 1 tbsp at a time if you feel are too dry.
- Add the fresh strawberries and white chocolate chips to the scone dough and gently fold in. Spread into a circle onto a baking sheet and cut into 8 serving sizes, the same way you would a pizza.
- Top with pretzel crunch topping (see directions below), gently pressing topping into the dough with the back of a spoon and bake at 350 degrees F for 25-35 minutes, until lightly golden on edges and the middle has set. Drizzle with glaze once cool.
Pretzel Crunch Topping:
- In a sealed Ziplock bag or large bowl, crush pretzels with rolling pin (if using bag method) or the back of a measuring cup until about ½ is broke into fine pieces and ½ is still in larger chunks.
- Add the butter, flour and brown sugar and mix until incorporated. Top scone dough and gently press crunch into the dough with the back of a spoon so it is set before baking.
Vanilla Bean Glaze:
- In a small bowl, combine ½ cup of powdered sugar, ½ tsp vanilla bean paste and begin with 1 tbsp of milk. Whisk until smooth, add more milk 1 tsp at a time if too thick. Top scones with glaze once out of oven and have cooled for at least 5 minutes
