Description
These Strawberry Buttermilk Scones are light, fluffy, and bursting with fresh strawberries. Perfect for breakfast, brunch, or a sweet afternoon snack, these scones are made with buttermilk for a rich and tender texture, topped with a slight sweetness that pairs wonderfully with the tartness of the strawberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 6 tbsp cold unsalted butter, cubed
- 1/2 cup buttermilk (plus more for brushing)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced (about 1/2-inch pieces)
- Optional: 1 tbsp coarse sugar for sprinkling on top
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. - Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. - Cut in the Butter:
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter. - Add the Wet Ingredients:
In a separate bowl, whisk together the buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry mixture and stir gently with a spoon or spatula until just combined. Be careful not to overwork the dough. - Fold in the Strawberries:
Gently fold in the diced strawberries. If the dough feels a little sticky, sprinkle a bit more flour over it, but be careful not to add too much. - Shape the Dough:
Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1-inch thick. Use a sharp knife or a pizza cutter to cut the dough into 8 wedges, like a pizza. - Prepare for Baking:
Transfer the scone wedges to the prepared baking sheet, spacing them apart. Brush the tops of the scones lightly with a little buttermilk, and sprinkle with coarse sugar if desired for extra crunch. - Bake the Scones:
Bake for 18-22 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean. - Cool and Serve:
Let the scones cool on a wire rack for a few minutes before serving. These are best served fresh and warm with a cup of tea or coffee.
Notes
- If you’re using frozen strawberries, make sure to thaw them first and pat them dry to prevent excess moisture in the dough.
- For an added touch of sweetness, drizzle the scones with a simple glaze made of powdered sugar and milk.
- You can substitute the buttermilk with whole milk or heavy cream, but the buttermilk gives the scones a nice tenderness.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg