These Strawberry Buttermilk Scones are the perfect melt-in-your-mouth treat, with a light and fluffy center and bursting with fresh strawberries.
Not only are they tasty, but they are a breeze to throw together and can be enjoyed for breakfast…or any time of the day for that matter!
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What are scones?
Scones are a biscuit-like pastry that are typically cut into round or triangular “biscuits”, and they are often served for breakfast.
In Britain, these sweet little biscuits are also popularly served at tea time as an afternoon snack. This is all thanks to Anna, the
Duchess of Bedford, who made tea time scones into a ritual that is still celebrated today.
Why buttermilk, and what if I don’t have any?
Buttermilk is not an ingredient traditionally found in a scone recipe. I personally love using buttermilk because it
is known to add an ultra-fluffy and moist texture! Scones are known for being a tad dry, so I decided to add
a little flair to the recipe and create something that will melt in your mouth.
How to make homemade buttermilk:
To make 1/2 cup of buttermilk, as you will need in this recipe, add 1 1/2 teaspoons vinegar OR lemon juice
to 1/2 cup milk of choice. Let it rest for about 10-15 minutes so that it has some time to curdle. And that’s it,
What you’ll need for this recipe:
1 Cup diced strawberries
2 Cups all purpose flour
3 Tbsp granulated sugar
1 Tbsp baking powder
1/2 Tsp salt
1 Stick (8 tbsp) unsalted butter (chilled and cubed)
1/2 Cup buttermilk
1/2 Cup powdered sugar
1 Tsp vanilla
2 Tbsp milk
Strawberry Buttermilk Scones
- Baking sheet
- 1 Cup Diced Strawberries See notes
- 2 Cups All purpose flour
- 1 Tbsp Baking powder
- 1/2 Tsp Salt
- 1 Stick unsalted butter (8 tbsp; chilled and cubed) Reduce salt to 1/4 tsp if using salted butter
- 1/2 Cup Buttermilk
- 2 Eggs Beaten
- 1/2 Cup Powdered sugar
- 1 Tsp Vanilla
- 2 Tbsp Milk
- Dry the diced strawberries as well as you can with a paper towel to get any excess water out of them.
- Preheat oven to 400 degrees F, and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together all dry ingredients (including sugar), then mix in the diced strawberries.
- With a pastry cutter or with your hands, cut in the cubed butter until its fully blended into the dry mixture.
- In a separate bowl, whisk eggs until beaten, then mix in the buttermilk.
- Gently fold the egg mixture into the flour mixture until it's just come together (careful not to overmix!)
- Flour the surface of the parchment paper-lined baking sheet, and place the dough on it in a circular mound. Cut into 8 pieces with a floured knife. The dough will be pretty sticky, and you may need to shape it some with your hands (unless you have a scone mold).
- Bake at 400 degrees F for 15 minutes, or until the scones are golden on top.
- Mix together 1/2 Cup powdered sugar, 1 tsp vanilla, and 2 tbsp milk. (You can thicken or thin out the glaze by either adding more powdered sugar or milk)
- Buttermilk is the star of the show! It creates a light and fluffy texture in an otherwise dry scone. If you don’t have buttermilk on hand, it’s super easy to whip some up homemade. To make 1/2 cup of buttermilk, you need to mix 1 1/2 tsp vinegar OR lemon juice with 1/2 cup milk.
- Make sure the dough is not over-mixed. when you add in the egg mixture, it only needs to be folded in until it just comes together. If it’s over-mixed, it can activate the gluten and can make the scones tough.
- Dry the strawberries as much as possible because they naturally contain a high water content and the excess water can affect the way the scones set. You can absolutely used frozen strawberries for this recipe! Just make sure they are fully thawed and dried off with a paper towel.
- The butter needs to be as cold as possible when cutting into the dry mixture. After cutting the butter pieces, I usually stick it in the freezer until it’s ready to be used.
- Scones are best served the day of. If they need to be stored, they can be refrigerated another day and reheated in the microwave a few seconds.