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Strawberry Buttermilk Scones

strawberry buttermilk scones on a cooling rack
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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!

  • Author: Becky Schmieg
  • Prep Time: 20
  • Cool time: 30
  • Cook Time: 20
  • Total Time: 1 hour 10 minutes
  • Yield: 8 scones 1x
  • Category: breakfast

Ingredients

Units Scale

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

  1. Preheat oven to 400F.
  2. 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. 
  3. Preheat oven to 400F. 
  4. 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. 
  5. 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!
  6. 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. 
  7. 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.
  8. Place the slices on a parchment-lined baking sheet and bake for 15-20 minutes, until golden brown. 
  9. Allow scones to cool completely before icing. 
  10. Combine powdered sugar, freeze-dried strawberries and buttermilk in a small bowl using a whisk. A mini whisk is very helpful here. 
  11. 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. 

Find it online: https://www.figjar.com/strawberry-buttermilk-scones/