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
Scale
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.
