The Best Roasted Strawberry Buttermilk Scones Recipe
These Strawberry Buttermilk Scones are the perfect spring/summer treat for breakfast, brunch, and afternoon snacking! Like all scones, they are easy to make and come together pretty quickly. We have a little rest time with this recipe because we roast the strawberries to deepen their flavor–trust me it’s worth the wait and the hands-on time is minimal!
With their tender crumb, juicy strawberries, and sweet glaze these Strawberry Buttermilk Scones are sure to become a favorite in your household. So gather your ingredients, preheat your oven, and get ready to experience the joys of a homemade scone. One of the great things about scones is they are super easy to make. You only need a few pantry staples to make the dough and the add-in possibilities abound. Let’s make them!
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Ingredients
Strawberry Buttermilk Scones
- Fresh strawberries
- All-purpose flour
- Baking powder
- Salt
- Butter
- Buttermilk
- Eggs
For the icing you will need
- Freeze-dried strawberries
- Powdered sugar
- Buttermilk
How to make strawberry buttermilk scones
We start by roasting the strawberries. This deepens their flavor and ensures that strawberry flavor is front and center in every bite. Fresh strawberries also make this a very moist scone. Wash, hull and cut strawberries in half and place on a baking sheet lined with parchment paper. Roast at 400F for 20 minutes then allow to cool for 30 minutes before making the scones.
Preheat oven to 400F. Combine the dry ingredients (flour, baking powder and salt) in a mixing bowl. Add cold butter to the flour mixture and use a pastry cutter to cut the butter in until pea-sized lumps form.
Why does cold butter give scones a better rise?
When the scones enter the oven, cold butter melts, causing the butter’s water content to release steam, thus creating air pockets and a beautiful rise in your scone! (Handle The Heat)
Add the beaten egg, buttermilk and strawberries. Mix with a fork or dough whisk until until a dough begins to form, it will still be pretty crumbly at this point, don’t feel like it needs to be a perfectly smooth dough.
Turn the dough out onto a floured work surface, dumping the dry bits on top of your mound of dough. Press it down and in around the sides to flatten and lift an edge to fold over and begin kneading. At first it will break and that’s ok. Keep gently folding over and pressing down to knead until a cohesive dough forms.
Press it into a circle and cut into 8 slices.
If you would like to do an egg wash for a better golden brown finish, do so at this point.
Place scones on a parchment lined baking sheet and bake for 15-20 minutes, until golden brown. If you aren’t wanting to ice the scones, you can sprinkle them with a little turbinado sugar after applying the egg wash for a little crunch and extra touch of sweetness.
**Allow scones to cool before adding the icing.
How to make the strawberry glaze
Making the icing is super simple. Just combine ground freeze-dried strawberries, powdered sugar and buttermilk in a small bowl. Then whisk until smooth.
Drizzle the icing over the scones and enjoy!
Delicious scone accompaniments
Wondering what to pair these delicious scones with? Try serving them with lemon curd, thickened cream, and/or salted butter. A hot cup of tea or coffee is also lovely!
Tried this Strawberry Buttermilk Scones recipe?
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More delicious scone recipes
Strawberry Buttermilk Scones
These Strawberry Buttermilk Scones are the perfect spring/summer treat for breakfast, brunch and afternoon snacking! Like all scones, they are easy to make and come together pretty quick. We have a little rest time with this recipe because we roast the strawberries to deepen their flavor–trust me it’s worth the wait and the hands-on time is minimal!
- Prep Time: 20
- Cool time: 30
- Cook Time: 20
- Total Time: 1 hour 10 minutes
- Yield: 8 scones 1x
- Category: breakfast
Ingredients
Scones
- 6 tbsp butter, chilled and cut into slices
- 1 3/4 cup all-purpose flour
- 3 tbsp granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs, beaten and divided
- 6 tbsp buttermilk
- 8 oz strawberries
Icing
- 3/4 cup powdered sugar
- 1/2 cup freeze-dried strawberries, ground to fine powder in the blender
- 3 tbsp buttermilk
Instructions
- Preheat oven to 400F.
- Rinse, hull and halve strawberries. Place on a baking sheet lined with parchment paper and roast for 20 minutes. Allow the strawberries to cool for 30 minutes before making scones.
- Preheat oven to 400F.
- Combine flour, baking powder and salt in a mixing bowl. Add the butter slices and use a pastry blender to work the butter into the flour, until pea-sized lumps form.
- Add the strawberries, buttermilk and 1 beaten egg and stir with a fork or dough whisk to incorporate. It will still be crumbly and thats ok!
- Turn the dough out onto a floured work surface and press the mound of dough together. Next, press down to flatten with your hands. Then lift an edge up, fold it over and press down to knead. Continue to press down and fold in half until a cohesive dough forms.
- Press the dough into a flattened circle, about 1/2 inch thick. Cut into 8 slices. Brush the tops of the scones with the additional beaten egg.
- Place the slices on a parchment-lined baking sheet and bake for 15-20 minutes, until golden brown.
- Allow scones to cool completely before icing.
- Combine powdered sugar, freeze-dried strawberries and buttermilk in a small bowl using a whisk. A mini whisk is very helpful here.
- Drizzle the icing over the scones and enjoy!
Notes
Storage: Scones are best enjoyed fresh, but can be stored for a short time. Store in an airtight container or Ziploc bag for no more than 3 days.
