The Best Strawberry Buttermilk Scones
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.
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
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.
- Place the diced strawberries onto a paper towel to absorb excess moisture before adding them in with the rest of the ingredients. TIP
- Combine one cup of whole milk with one tablespoon of white vinegar TO MAKE HOMEMADE BUTTERMILK lemon juice. Let the mixture sit for one to two minutes before using. or
- Store scones in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week. STORE
- Transfer cooled scones to an airtight container or freezer-safe zip-top bag. Freeze for up to 3 months. FREEZE
Calories: 307 kcal Carbohydrates: 43 g Protein: 5 g Fat: 13 g Saturated Fat: 8 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Trans Fat: 1 g Cholesterol: 34 mg Sodium: 338 mg Potassium: 114 mg Fiber: 1 g Sugar: 12 g Vitamin A: 406 IU Vitamin C: 11 mg Calcium: 135 mg Iron: 2 mg
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