Description
These Strawberry Buttermilk Scones are tender, flaky, and bursting with fresh strawberries. The buttermilk adds a subtle tang that perfectly balances the sweetness, making them an ideal treat for breakfast or afternoon tea. Easy to prepare and bake, these scones offer a delightful blend of buttery richness and fruity freshness.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
Wet Ingredients
- 6 tbsp cold unsalted butter, cubed
- 1/2 cup buttermilk (plus more for brushing)
- 1 large egg
- 1 tsp vanilla extract
Fresh Ingredients
- 1 cup fresh strawberries, diced (about 1/2-inch pieces)
Optional
- 1 tbsp coarse sugar for sprinkling on top
Instructions
- Preheat and prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and easy cleanup.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and baking soda to evenly distribute all leavening agents and seasonings.
- Cut in the butter: Add the cold cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to quickly incorporate the butter until the mixture resembles coarse crumbs with small pea-sized pieces of butter throughout. This ensures flakiness in the scones.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, egg, and vanilla extract until fully combined.
- Mix wet and dry: Pour the wet ingredients into the flour and butter mixture. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the scones tender.
- Add strawberries: Carefully fold in the diced fresh strawberries, distributing them evenly without crushing.
- Shape the dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together. Pat the dough into a 7-inch diameter circle about 1-inch thick.
- Cut scones: Using a sharp knife or bench scraper, cut the circle into 8 equal wedges. Transfer the wedges onto the prepared baking sheet, spacing them about 2 inches apart.
- Prepare for baking: Brush the tops of the scones with a little buttermilk to promote browning. If desired, sprinkle coarse sugar on top for extra sparkle and crunch.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown on the edges and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove from the oven and let the scones cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature with butter, clotted cream, or jam.
Notes
- For best results, keep butter cold and handle dough minimally to ensure flaky scones.
- You can substitute frozen strawberries, but thaw and drain any excess moisture before folding them in.
- These scones freeze well. Wrap them tightly and freeze; to serve, thaw at room temperature and warm slightly.
- Adjust sugar amount to taste if you prefer a less sweet or sweeter scone.
