The best Strawberry Buttermilk Scones are perfectly tangy and sweet. This easy scone recipe uses fresh strawberries, cold butter, and buttermilk. These irresistible scones are moist, flaky, and tender. Enjoy one with jam and cream or slather it in butter.
Similar to my Raspberry White Chocolate Scones and Lemon Blueberry Scones with Lemon Glaze, this simple scone recipe uses plain flour, baking powder, salt, unsalted butter, and fresh berries. Unlike the other recipes, however, this one uses buttermilk instead of heavy whipping cream. The result is a lightly sweetened, moist scone full of tangy flavor.
Perfect for strawberry season (January through May) these scones with buttermilk are packed with juicy strawberries. Enjoy one with coffee or tea. Or, serve alongside breakfast or brunch. I love slathering them in Honey Butter and Blackberry Compote, but they are equally delicious on their own!
If you have extra buttermilk, make a batch of these White Chocolate Raspberry Muffins too!
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Why You Will Love These Strawberry Scones
- These scones are perfectly tangy and sweet thanks to tangy buttermilk and sweet, fresh strawberries.
- This foolproof strawberry scone recipe is quick and easy thanks to simple ingredients and easy-to-follow instructions. Preparation takes only ten minutes, and the baking is done in twenty. The hardest part is waiting for the dough to chill in the refrigerator.
- Strawberry buttermilk scones are made with everyday ingredients including plain flour, granulated sugar, baking powder, salt, unsalted butter, buttermilk, and fresh fruit.
- After baking, the scones are moist and flaky with pockets of juicy berries throughout.
Ingredients and Substitutions
- Dry Ingredients - All-purpose flour, granulated sugar, baking powder, salt
- Fresh Strawberries (diced) - Substitute with other fresh berries.
- Unsalted Butter (cold and cubed)
- Buttermilk - Use store-bought or homemade. To make homemade buttermilk, combine one cup of whole milk with one tablespoon of white vinegar or lemon juice. Let the mixture sit for one to two minutes before using. Substitute with heavy whipping cream, if desired.
- Egg (room temperature) - For egg wash (plus a tablespoon of water or heavy cream).
- Turbinado Sugar - For garnish.
How to Make Strawberry Buttermilk Scones
Scones are made using the Biscuit Method of Mixing. While it may sound intimidating, this mixing method could not be easier. First, you mix the dry ingredients together, then "cut in" cold butter. Next, stir in the inclusions (fruit, nuts, etc.). Finally, you add the liquid. Knead the dough gently, just until it comes together.
WHISK THE INGREDIENTS - Whisk the flour, sugar, salt, and baking powder in a large bowl.
CUT IN THE BUTTER - Using a pastry blender, cut in the cold butter until pea-sized pieces remain. *This process can also be done in a food processor.
FOLD IN STRAWBERRIES - Using a spoon or rubber spatula fold in the strawberries.
**TIP: Place the diced strawberries onto a paper towel to absorb extra moisture before adding them in with the rest of the ingredients.
POUR IN THE LIQUID - Pour in the buttermilk in two parts, gently mixing the dough until moistened. Transfer the dough onto a lightly floured surface. Gently knead the dough into a flattened disk.
CHILL - Using a bench scraper, cut the disk of scone dough into 8 triangles. Place the scones onto a parchment-lined sheet tray. Refrigerate for at least 30 minutes.
**Learn more about the Uses of a Bench Scraper.
EGG WASH & BAKE - In a small bowl whisk the egg and tablespoon of either water or cream. Brush each scone with egg wash and sprinkle with turbinado sugar. Bake in a preheated 400° F oven for 20 to 25 minutes, or until golden brown.
Scone Variations
- Use a different fruit. Some delicious fruits that work well in this recipe include blueberries, blackberries, raspberries, cherries, apples, and cranberries.
- Use citrus zest. Add the zest of a lemon or orange for additional zing and flavor.
- Add some chocolate. Mix in semi-sweet chocolate chips.
Equipment
- Pyrex 2.5-Quart Glass Mixing Bowl
- OXO Good Grips 11-Inch Balloon Whisk
- OXO Good Grips Stainless Steel Dough Blender and Cutter
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
- Comfylife Parchment Paper Sheets
Keys for Success
- Keep the butter cold. Chilled butter is essential for moist, tender scones. The cold butter melts as the scones bake which creates steam in the oven. This process creates flaky pockets within the dough.
- Use fresh baking powder. Scones are leavened with baking powder. Make sure that your baking powder has not expired. Generally, most bakers will not use the entire canister of baking powder before the best-by date.
- Work quickly. As stated above, the butter needs to stay cold. Work quickly when mixing the dough. If needed, refrigerate the dough before portioning into triangles.
- Do not over-mix. Scone dough needs very little mixing. Knead the dough just until it comes together. Over-mixing will result in dense, tough scones.
Storing and Freezing
- STORE - Store scones in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
- FREEZE - Transfer cooled scones to an airtight container or freezer-safe zip-top bag. Freeze for up to 3 months.
FAQ
Adding buttermilk to scone dough results in tender, moist, and flaky scones. Its tangy flavor complements the sweetness of fruit which works perfectly in this recipe and others.
No, do not use frozen strawberries in this recipe.
Strawberry scones are yummy with jam, lemon curd, clotted cream, cream cheese, and butter. They are ideal for afternoon tea or alongside a cup of coffee. While delicious with condiments, these tasty baked treats are perfect on their own too.
Turbinado sugar, or raw sugar, is partially refined, minimally processed sugar. It still contains some molasses which gives it its light brown color. Because of its coarse crystals, it retains some of its texture when baked. This makes it great for sprinkling onto scones (like these) or muffins before baking.
Related Recipes
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📖 Recipe
The Best Strawberry Buttermilk Scones
Ingredients
- 2½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter cold and cut into cubes
- 1 cup buttermilk
- 1 cup fresh strawberries diced; *see notes
Egg Wash
- 1 large egg room temperature
- 1 tablespoon water or cream
- 1 tablespoon turbinado sugar
Instructions
- In a large bowl, whisk the flour, sugar, baking powder, and salt together.
- With a pastry blender or two forks, cut in the cold butter cubes until pea-sized pieces remain.
- Using a spatula, fold in the diced strawberries.
- Create a well in the middle of the mixture and pour in half of the buttermilk. Stir to incorporate. The dough will be dry but subtly moistened.
- Add the remaining buttermilk. Gently mix it in just until moistened and incorporated. Remove the dough from the bowl and place it onto a lightly floured surface.
- Gently knead the dough until it comes together. (Do not over-mix!) Form the dough into a flattened disk.
- With a bench scraper portion the dough into 8 triangles. Place the triangles onto a parchment-lined baking sheet.
- Refrigerate the scones for at least 30 minutes.
- While the scones are chilling, preheat the oven to 400° F.
- In a small bowl, whisk together the egg and a tablespoon of either water or cream. Brush the egg wash onto each scone. (You will not use all the egg wash.) Sprinkle each scone with turbinado sugar.
- Bake for 20-25 minutes, or until golden brown.
Notes
- TIP - Place the diced strawberries onto a paper towel to absorb excess moisture before adding them in with the rest of the ingredients.
- TO MAKE HOMEMADE BUTTERMILK - Combine one cup of whole milk with one tablespoon of white vinegar or lemon juice. Let the mixture sit for one to two minutes before using.
- STORE - Store scones in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
- FREEZE - Transfer cooled scones to an airtight container or freezer-safe zip-top bag. Freeze for up to 3 months.
Nutrition
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