These Strawberry Buttermilk Scones prove that you don’t need cream to create tender, moist scones! The results were absolutely incredible!
Using cold butter and buttermilk make this Easy Scones Recipe an irresistible breakfast, brunch or snack treat!
Strawberry Buttermilk Scones
While Bill was hospitalized last month, I wanted to take some goodies to his stellar nursing staff. I got the bright idea to combine my Tuesdays with Dorie recipe for buttermilk scones with my Twelve Loaves theme of strawberries. So I whipped up a batch of these divine Strawberry Buttermilk Scones. When I spied Marion Cunningham’s name as the contributing baker in this Baking with Julia recipe, I was reassured the result would be sensational. I was spot-on as these strawberry scones were out of this world!
How to Make This Easy Scones Recipe
- Dice fresh strawberries and set them on some paper toweling to absorb the excess juices.
- A tablespoon of finely grated orange zest adds another hit to the flavor profile.
- Using cold butter makes for flaky scones as the small butter pieces produce steam as they melt in the oven, therefore making tiny air pockets in the dough.
- The buttermilk provides the same tenderness and moisture as the cream in my usual recipe.
- Do not want to overwork the dough once the liquid is added. Just knead enough so the dough comes together, then cut and bake!
Our oldest, Tom, was over to check on his dad and I offered him one of these strawberry scones. There was no arm twisting involved as he shoveled one in before dinner. He hemmed and hawed that he was having his wellness labs drawn at work the next day, so he wouldn’t take any home with him that night. But, what do you know? There was an inquiry about freezing these, then the rest were absconded with. These buttery gems now rival my cream scones as my favorites.
The recipe can be found in Baking with Julia (affiliate link). Note that I added 3/4 cup of diced, then dried (using paper toweling) strawberries to my scones before kneading.
Plus More Scones Recipes You’ll Love:
- Banana Scones from Savoring Italy
- Glazed Lemon Tea Scones
- Cranberry Eggnog Scones
- Best Scones Recipe with fresh blackberries
- Vanilla Scones
- Brown Butter Peach Scones
- More of the Best Breakfast Recipes
- More Favorite Brunch Recipes
For the Scones:
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon grated orange or lemon zest
- 6 ounces butter, cut into small pieces
- 1 cup buttermilk
- 3 tablespoons diced strawberries, dried with paper towels
For the Topping:
- 2 ounces unsalted butter, melted, for brushing
- 1/4 cup sugar
- Preheat oven to 425°F. Stir flour, sugar, baking powder, baking soda, salt, and zest together with a fork.
- Add butter pieces and work it into the dry ingredients until the mixture resembles coarse cornmeal.
- Pour in 1 cup buttermilk and the zest, and mix until ingredients are just moistened. If the dough seems dry, add another tablespoon buttermilk. Mix in diced strawberries.
- Gather dough into a ball, turn it onto a lightly floured work surface, and knead briefly. Cut dough in half.
- To Make Triangular-Shaped Scones, roll one piece of dough into a ½-inch-thick circle that is 7 inches across.
- Brush the dough with half of the melted butter, sprinkle with 2 tablespoons of sugar, and cut the circle into 6 triangles.
- Repeat with the second half of the dough.
- Place the scones on an ungreased baking sheet and bake scones 10 minutes or until golden. Remove to a wire rack to cool.
Adapted from Marion Cunningham.
Serving Size:1 scone
Amount Per Serving: Calories: 297Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 417mgCarbohydrates: 35gFiber: 1gSugar: 11gProtein: 4g