If you have a soft spot for tender, flaky baked treats bursting with fresh fruit flavor, then this Strawberry Buttermilk Scones Recipe is going to be your new obsession. These scones strike the perfect balance between sweet and tangy, with juicy strawberries folded into a tender, buttery dough made even better by the tang of buttermilk. They bake up golden and tender, perfect for a leisurely breakfast or an elegant afternoon tea. Once you try these, you’ll understand why this Strawberry Buttermilk Scones Recipe is one I happily make again and again.
Ingredients You’ll Need
The beauty of this Strawberry Buttermilk Scones Recipe lies in its simplicity. Each ingredient plays a vital role in creating the perfect scone, from the tender crumb to the subtle sweetness and bright strawberry bursts.
- All-purpose flour: The base of the dough, providing structure and a light texture.
- Granulated sugar: Adds just the right amount of sweetness to balance the tanginess of the buttermilk and strawberries.
- Baking powder: A leavening agent to help the scones rise and become fluffy.
- Baking soda: Works alongside the baking powder to enhance rise and create tenderness.
- Salt: Brings out the flavors and balances the sweetness beautifully.
- Cold unsalted butter: Cut into small cubes to create flaky layers and a rich buttery flavor.
- Fresh strawberries: Chopped to distribute juicy pops of fruity goodness throughout the scones.
- Buttermilk: Adds moisture and a subtle tang, crucial for tender scones with depth.
- Vanilla extract: Enhances the flavor profile with warm, aromatic undertones.
- Coarse sugar (optional): Sprinkled on top for a sweet, crunchy finish that adds a lovely texture.
How to Make Strawberry Buttermilk Scones Recipe
Step 1: Prepare your baking setup
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures your scones bake evenly and do not stick, giving you that perfect golden crust every time.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This combination creates the foundation of flavor and texture that your scones rely on for structure and bite.
Step 3: Cut in the butter
Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs. Those small butter pieces are what create the signature flaky layers once baked.
Step 4: Fold in fresh strawberries
Gently fold the chopped strawberries into the crumbly mixture. Be careful not to overmix to prevent the berries from becoming mushy, but make sure each bite will have bright, juicy bursts of fresh strawberry flavor.
Step 5: Combine wet ingredients and form dough
In a small bowl, whisk together the cold buttermilk and vanilla extract. Pour this liquid into the dry ingredients and stir just until a soft dough forms. It’s important to avoid overmixing here for tender, flaky scones that melt in your mouth.
Step 6: Shape and cut the scones
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round. Use a sharp knife or pastry cutter to slice it into 8 equal wedges, just like slicing a pie. This method ensures even baking and classic scone shape.
Step 7: Bake to golden perfection
Transfer the wedges to your prepared baking sheet and sprinkle with coarse sugar if using. Bake in the preheated oven for 18 to 22 minutes, or until the scones are golden brown and firm to the touch. Let them cool slightly before enjoying that heavenly first bite.
How to Serve Strawberry Buttermilk Scones Recipe
Garnishes
These scones taste fantastic as-is, but a light drizzle of a simple powdered sugar glaze or a smear of clotted cream can elevate them to unforgettable. Fresh mint leaves or a few extra sliced strawberries on the side add a pop of color and freshness for presentation.
Side Dishes
Pair your scones with a cup of piping hot tea, freshly brewed coffee, or even a glass of chilled lemonade. They also complement creamy yogurt or a small bowl of fresh fruit if you’re serving breakfast or brunch with friends.
Creative Ways to Present
For a charming touch, arrange the scones in a basket lined with a pretty cloth napkin, or stack them on a tiered dessert stand. You could also turn this Strawberry Buttermilk Scones Recipe into a strawberry shortcake style dessert by adding whipped cream and macerated strawberries on top.
Make Ahead and Storage
Storing Leftovers
If you have any scones left (though they rarely last), store them in an airtight container at room temperature for up to two days. This keeps them tender without drying out.
Freezing
These scones freeze beautifully. After cutting into wedges, freeze them on a tray until solid, then transfer to a freezer-safe bag. You can bake them straight from frozen, just add a few extra minutes to the baking time for perfectly fresh scones anytime you want.
Reheating
Reheat scones briefly in a 350°F oven for 5 to 8 minutes to restore that fresh-baked warmth and flakiness. Avoid microwaving, which can make them tough or chewy.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this recipe to avoid excess moisture that can make the dough soggy. If you must use frozen, thaw and drain them thoroughly before folding in.
What can I substitute for buttermilk?
A quick substitute is milk mixed with a tablespoon of lemon juice or white vinegar, left to sit for 5 minutes. This mimics the acidity and tanginess of buttermilk essential for the scone’s texture.
Why should the butter be cold?
Cold butter creates the flaky layers in scones because it melts during baking, creating steam pockets. Warm butter will mix fully into the dough, resulting in dense scones.
Can I add other fruits or flavors?
Absolutely! Blueberries, raspberries, or diced peaches would all be delicious. You can also add lemon zest or a touch of cinnamon to complement the strawberries.
How do I prevent overmixing the dough?
Stir the wet and dry ingredients only until the dough just comes together. It should still look slightly shaggy rather than smooth. Overmixing activates gluten and can make scones tough.
Final Thoughts
This Strawberry Buttermilk Scones Recipe has a special place in my heart, and I hope it finds one in yours too. The tender crumb, the sweet but tart burst of strawberries, and that subtle vanilla tang make these scones unforgettable. Whip up a batch for your next morning or get together—you’ll be amazed at how this simple, charming treat wins everyone over. Happy baking!
Print
Strawberry Buttermilk Scones Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Buttermilk Scones are tender, flaky, and bursting with fresh strawberry flavor. Perfect for breakfast or an afternoon snack, they combine the tangy richness of buttermilk with sweet, juicy strawberries for a delightful treat. The addition of coarse sugar on top adds a subtle crunch and extra sweetness, making them an irresistible summer baking favorite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon coarse sugar (optional, for topping)
Wet Ingredients
- 6 tablespoons cold unsalted butter (cut into small cubes)
- 3/4 cup chopped fresh strawberries
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute all leavening and flavor components.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs, which will create the scones’ tender, flaky texture.
- Fold in Strawberries: Gently fold the chopped fresh strawberries into the crumb mixture, taking care not to crush them, ensuring bursts of fruit throughout the dough.
- Combine Wet Ingredients and Form Dough: In a small bowl, mix together the buttermilk and vanilla extract. Pour this mixture into the dry ingredients and stir just until a soft dough forms—avoid overmixing to keep the scones light.
- Shape and Cut: Turn the dough onto a floured surface and gently pat it into a 1-inch thick round. Cut the round into 8 equal wedges using a sharp knife or bench scraper.
- Prepare for Baking: Transfer the scones onto the prepared baking sheet, spacing them evenly. Sprinkle the tops with coarse sugar if desired for added sweetness and crunch.
- Bake: Bake the scones in the preheated oven for 18–22 minutes, or until they are golden brown and firm to the touch.
- Cool and Serve: Allow the scones to cool slightly on the baking sheet before serving, so they set properly and are safe to eat.
Notes
- Keep the butter and buttermilk cold to ensure the scones have a flaky texture.
- You can freeze the cut scones before baking and bake them straight from the freezer, adding 2–3 minutes to the bake time.
- For extra sweetness, try adding a simple glaze made from powdered sugar and milk.
