Wait til you taste these Strawberry Scones! They’re moist, fluffy, and super flavorful thanks to the use of simple ingredients and ultra moisturizing buttermilk. This strawberry scone recipe will melt in your mouth with delicious chunks of fresh strawberries, an almost doughy texture, and a creamy sweet glaze. Just describing these scones gets my mouth watering!
Scones tend to get a bad rap for being dry, flat, and overly dense, and while I’ve sadly tasted my fair share of said disappointments, I know from my mom’s recipe for buttermilk scones that it doesn’t have to be the case. In fact, with this recipe, we will achieve the opposite of dry, brittle scones. These scones are dense, yes, but in a moist, almost doughy heavenly sort of way.
Serve strawberry scones as individual wedges for a sweet breakfast option, tea time treat, or a convenient snack to take with you on the go. For serving, scoop one of these 20 Jam Recipes, Strawberry Curd or Lemon Curd over your freshly baked scones!
- all-purpose flour – Provides the base structure and bulk to the scones.
- granulated sugar – Adds sweetness to the scones.
- baking powder – Acts as a leavening agent, helping the scones rise.
- baking soda – Enhances the leavening process.
- salt – Enhances the flavor of the scones.
- unsalted butter – Provides fat for richness and contributes to the flakiness of the scones.
- buttermilk – Adds incredible moisture and tanginess to the scones.
- strawberries – Adds fresh strawberry flavor and texture to the scones.
- powdered sugar – Our sweetener in the glaze
- heavy whipping cream – Used to thin the powdered sugar for the simple glaze
- almond extract – Adds a subtle almond flavor in the glaze to complement the strawberries
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
- Sliced Strawberries: Place a few slices of fresh strawberries on top of each scone for an extra burst of strawberry flavor and visual appeal.
- Whipped Cream: Dollop a spoonful of whipped cream on top of the scones for a creamy and indulgent touch.
- Powdered Sugar Dusting: Sprinkle a light dusting of powdered sugar over the scones for a classic and elegant look.
- Fresh Mint Leaves: Place a small sprig of fresh mint leaves on top of each scone to add a pop of green color and a hint of refreshing flavor.
- Slivered Almonds: Sprinkle a few slivered almonds on top of the scones before baking or after glazing to provide a crunchy texture and nutty taste.
- Turbinado Sugar or Coarse sugar: Brush the tops of the scones with some milk or cream and sprinkle with the sugar before baking.
Substitutions and Variations
- Lemon Glaze: Drizzle a zesty lemon glaze over the scones by combining lemon juice and powdered sugar. This adds a tangy and sweet flavor to complement the strawberries. You can add lemon zest to the mixture or sprinkle some over the otp.
- Vanilla Glaze: Prepare a simple vanilla glaze by combining powdered sugar, milk, and vanilla extract. Drizzle it over the scones for a sweet and creamy finish.
- Instead of buttermilk, use cream or milk and if you are sensitive to dairy milk, then coconut milk is a great alternative!
- Easily modify your plain scones by adding in simple ingredients such as blueberries for blueberry scones, lemon extract and zest for lemon scones, pumpkin puree and pumpkin spice for pumpkin-flavored scones…the possibilities are endless with this scone recipe!
- Add some white chocolate chips into the scone dough for added decadence!
- Brush the raw scone dough with an egg wash or with heavy cream to get a beautiful golden brown color on your baked scones.
- If sensitive to gluten, use gluten-free flour for these strawberry scones.
PREP: Preheat the oven to 400°F.
Step 1: Combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Step 2: Cut cold butter into small pieces and add to flour mixture.
Step 3: Use a pastry blender cut the butter into the dry ingredients until the butter forms pea-size pieces. (You can also use a food processor to cut in the butter. Pulse just a few times until small crumbles form.)
Step 4: Make a well in the center of the dry mixture and pour in buttermilk. Stir briefly to combine into a rough mixture.
Keep the butter cold and cut in with a pastry blender or a fork. The cold butter pieces between the flour melt in the oven, leaving air pockets that make flakey, delicious scones. Cold ingredients are the key for the best scones.
Step 5: Gently stir the fresh berries into the scone mixture.
Step 6: Turn the dough out onto a lightly floured surface and divide in half.
PRO TIP: Sticky dough is no fun to work with. Dust the top of the scones with just a pinch of flour or lightly flour your hands to make shaping the scone rounds easier.
Step 7: Form each dough half into a circle and pat out to ¾” thickness. Place each round on an ungreased cookie sheet, leaving 2-3” between the rounds. You can use parchment paper to line the baking sheet.
Step 8: Score each round (cutting about ½ way down through the dough) into wedges.
Step 9: Bake at 400°F for 13-15 minutes or until the scone is cooked all the way through. Be aware that the strawberries add moisture to the scones and take extra caution that the center/bottom of the scones are cooked.
Step 10: Whisk together powdered sugar, cream, and almond extract in a small bowl to make drizzle. Add more cream until desired consistency is achieved. Drizzle glaze over scones; it will form a dry skin after 20-30 minutes.
- Make sure that your scone rounds are not too thick so that the tops don’t get too dark while baking. For an even cook without the tops darkening, make sure that the scone rounds are no more than ¾” thick.
- The buttermilk is great for adding flavor and moisture to these homemade scones.
- Since the strawberries add a fair amount of liquid content to the scones, it’s advised that you don’t add more than 1 cup of chopped strawberries to the recipe. It’s also a good idea to rinse and then dry the strawberries before cutting them so you don’t have too much liquid in the dough.
- If you intend to prepare your strawberries in advance for this recipe then make sure to store them, covered, in the refrigerator for up to 1 day before mixing them into the scone dough. You should also drain any excess juice before adding them to the dough.
- Feel free to also use a scone pan or drop the dough into small mounds to make individual scones (similar to how British scones are made). If you do, just be aware that the baking time may need to be reduced slightly.
- If you don’t have a pastry cutter then slice the strawberry scone dough with a sharp knife.
- Lining the sheet pan with parchment paper helps to remove the baked scones easily.
- Make an extra batch of these strawberry scones to store away in the freezer for whenever you need them. They’re perfect for a special brunch!
You can store these strawberry scones in an airtight container for 2-3 days at room temperature or in the refrigerator.
You’ll also be able to freeze these baked scones for 1 month. To do so, I suggest that you wrap them individually with plastic wrap and then either store them in a Ziploc bag or an airtight container.
If you are freezing leftover glazed scones then flash freeze them first before wrapping them in plastic wrap. Otherwise, if you are freezing them ahead of time, consider adding the glaze just prior to serving.
Yes, you can. While there’s some debate that putting off the baking of wet scone dough will result in flatter scones, there actually is not much difference in rising between freshly baked scone dough and scone dough that’s been frozen for baking at a later stage.
To freeze your scone dough, place the dough scored in wedges on a baking sheet and freeze for about 1 hour. Then separate the individual wedges and stack them in a Ziploc bag.
You can then bake them from frozen, adding a few minutes to your baking time, or thaw them overnight in the refrigerator prior to baking them.
While technically you can use normal milk, I suggest that you stick with buttermilk since it will create fluffy and moist scones. Thinner milk will give you a flatter scone with less flavor.
Instead of buttermilk, rather make use of cream and if you are sensitive to dairy milk then coconut milk is a great alternative!
Go ahead and use my scone dough as a great base for modifying your scones. Here are some delicious ideas for different scones you can make:
Hot Buttermilk Scones With Cinnamon-sugar Crust
Lemon Blueberry Scones
Caramel Apple Scones
Chocolate Chip Scones
Banana and Walnut Scones
Cranberry and Orange Scones
If you tried this Strawberry Scones Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
- 3 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter cold
- 1 cup buttermilk
- 1 cup strawberries fresh, diced into small pieces
- ¼ cup powdered sugar
- 1-2 tablespoon heavy whipping cream
- ⅛ teaspoon almond extract optional
- Preheat the oven to 400°F.
- Combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.
- Cut cold butter into tablespoon size pieces and add to flour mixture.
- Use a pastry blender cut the butter into the dry ingredients until the butter forms pea-size pieces.
- Make a well in the center of the flour/butter mixture and pour in buttermilk. Stir briefly to combine into a rough mixture.
- Gently stir the strawberries into the scone mixture.
- Turn the dough out onto a lightly floured work surface and divide in half. Form each dough half into a circle and pat out to ¾” thickness. Place each round on an ungreased cookie sheet, leaving 2-3” between the rounds.
- Score each round (cutting about ½ way down through the dough) into wedges.
- Bake at 400°F for 13-15 minutes or until the scone is cooked all the way through. Be aware that the strawberries add moisture to the scones and take extra caution that the center/bottom of the scones are cooked.
- Whisk together powdered sugar, cream, and almond extract to make drizzle. Add more cream until desired consistency is achieved.
- Drizzle glaze over scones; it will form a dry skin after 20-30 minutes.
- In order for the scones to cook all the way through without the tops getting too dark, it is important that the scone rounds are not too thick – be sure they are no more than ¾” thick.
- The buttermilk adds moisture to the dough. You can also use regular milk.
- The strawberries add quite a bit of moisture; don’t add more than 1 cup of chopped strawberries to the recipe. Rinse and dry strawberries before cutting; if strawberries are prepared in advance, store them covered in the refrigerator for up to 1 day before mixing them into scones. Drain any excess juice before adding to the dough.
- You can also use a scone pan or drop it into mounds to make individual scones. Cook time may be slightly less.